Description
A delightful Blueberry White Cheddar Grilled Cheese sandwich featuring a homemade blueberry lemon thyme jam combined with white cheddar and mozzarella cheeses, grilled in buttered sourdough bread until golden and melty, topped with flaky sea salt and fresh lemon thyme for a perfect balance of sweet, tangy, and savory flavors.
Ingredients
Scale
Blueberry Jam
- 1 pint fresh blueberries
- ¼ cup granulated sugar
- 1 lemon, juiced
- 1 small bunch lemon thyme sprigs, tied in kitchen twine
Sandwich
- 8 slices sourdough bread, ¼” thick
- 4 oz white cheddar cheese, shredded
- 4 oz block mozzarella cheese, shredded
- 4 tbsp butter
- flaky sea salt
Instructions
- Make the Blueberry Jam: Combine the blueberries, sugar, lemon juice, and lemon thyme sprigs in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes. Lower the heat to low and continue simmering for another 10 minutes, stirring often, until the jam thickens. Remove the lemon thyme sprigs and let the jam cool for 10 minutes.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Distribute the shredded white cheddar and mozzarella cheeses over the jam. Close each sandwich with the remaining 4 slices of bread.
- Cook the Sandwiches: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt completely. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bread turns golden brown. Flip the sandwiches carefully and cook for another 2-3 minutes until golden and the cheese melts, adjusting the heat if needed to prevent burning.
- Repeat Cooking and Serve: Transfer the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the cooking process with the last two sandwiches. Cut all sandwiches in half, sprinkle with flaky sea salt and garnish with extra lemon thyme leaves before serving.
Notes
- Use a cast iron skillet for even heat distribution and better grilling results.
- Adjust heat as necessary to avoid burning the bread while ensuring the cheese melts completely.
- The lemon thyme sprig can be substituted with regular thyme if unavailable, but lemon thyme adds a unique citrus aroma.
- Make the blueberry jam ahead of time and refrigerate to save preparation time.
- For a crispier crust, press the sandwiches lightly with a spatula while cooking.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
