Crispy Blueberry Grilled Cheese (Print Version)
Sourdough grilled with gooey cheese and fresh blueberry-lemon-thyme jam for a bright, crispy twist.
# Ingredients:
→ Blueberry-Lemon-Thyme Jam
01 -
1 pint fresh blueberries
02 -
1/4 cup granulated sugar
03 -
Juice of 1 lemon
04 -
1 small bundle lemon thyme, tied with kitchen twine
→ Sandwich Assembly
05 -
8 slices sourdough bread, approximately 1/4 inch thick
06 -
4 ounces white cheddar cheese, grated
07 -
4 ounces whole milk mozzarella cheese, shredded
08 -
4 tablespoons unsalted butter
09 -
Flaky sea salt, for finishing
10 -
Fresh thyme leaves, optional for garnish
# Steps:
01 -
Combine blueberries, sugar, lemon juice, and the lemon thyme bundle in a saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes.
02 -
Lower heat to low and continue to simmer, stirring frequently, for another 10 minutes until thickened. Remove and discard thyme bundle. Cool jam for approximately 10 minutes before using.
03 -
Spread cooled jam evenly over 4 slices of sourdough bread. Distribute grated white cheddar and shredded mozzarella over the jam layer. Place remaining bread slices on top to assemble sandwiches.
04 -
Heat a skillet over medium heat. Melt 2 tablespoons butter and place two sandwiches into the skillet. Cook for 2-3 minutes per side until the bottoms are golden brown. Cover with a lid during cooking to ensure cheese melts fully. Flip and grill another 2-3 minutes, then repeat with remaining butter and sandwiches.
05 -
Remove sandwiches from skillet and cut each one in half. Sprinkle flaky sea salt and additional thyme leaves on top before serving.
# Notes:
01 -
For best results, use fresh, high-quality bread and allow the jam to cool sufficiently to prevent sogginess.