Welcome to the delightful world of Crispy Blueberry Grilled Cheese! This unique twist on the classic grilled cheese sandwich combines the rich flavors of melted cheese with the sweet and tangy notes of blueberry compote. Perfect for brunch or a quick lunch, this recipe is sure to impress your family and friends!
Ingredients
- For the blueberry spread:
- Juice of 1 lemon
- 1/4 cup sugar
- 1 pint fresh blueberries
- 1 bundle lemon thyme (tied with kitchen twine)
- For the sandwiches:
- Flaky sea salt (for finishing)
- 8 slices sourdough bread (1/4-inch thick)
- 4 oz mozzarella cheese, shredded
- 4 oz white cheddar, grated
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
Instructions
Prepare the Blueberry Lemon Thyme Jam
In a 2-quart saucepan over medium-high heat, combine:
- 1 pint fresh blueberries
- 1/4 cup white sugar
- Juice of 1 lemon
- 1 small bundle lemon thyme, bundled with kitchen twine
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring often, until the jam is thickened. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
Assemble the Sandwiches
Lay out 4 slices of bread. Spread the blueberry lemon thyme jam from Step 1 evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 bread slices to form sandwiches. I love to be generous with the jam here—it makes the sandwich nicely sweet and tangy.
Grill the Sandwiches
Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until golden on the bottom, then flip and cook for another 2-3 minutes, or until the bread is golden and the cheese is melted. Adjust the heat as needed to prevent burning. Transfer the cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter, and repeat the process with the remaining two sandwiches.
Finish and Serve
Cut each sandwich in half. Top with a sprinkle of flaky sea salt and extra lemon thyme leaves if desired, for an aromatic finish. I always like to sprinkle a bit more fresh thyme on top for a delightful burst of flavor.
Recipe Tip: For an extra layer of flavor, try adding a thin slice of brie cheese along with the mozzarella and cheddar. The creaminess of the brie pairs beautifully with the blueberry compote!
Storage Instructions
Keep Fresh: The blueberry compote can be kept in an airtight container in the fridge for up to a week. It’s great to make extra and use it on other things like toast or pancakes! As for assembled grilled cheese sandwiches, they’re best eaten right away while the cheese is melty and the bread is crispy.
Save for Later: If you have leftover assembled sandwiches, wrap them in foil and keep them in the fridge for up to 2 days. Just know that the bread won’t be as crispy when you go to eat them later. The cheese mixture can be mixed ahead and stored in the fridge for up to 3 days.
Warm Up: To enjoy a leftover sandwich, wrap it in foil and pop it in a 350°F oven for about 10 minutes, or until the cheese melts again. You can also use a skillet on low heat to bring back some of that nice crispy exterior. Just be careful not to overheat, or the blueberry compote might get too runny.
Crispy Blueberry Grilled Cheese
Ingredients
Method
- In a 2-quart saucepan over medium-high heat, combine 1 pint fresh blueberries, 1/4 cup white sugar, juice of 1 lemon, and 1 small bundle lemon thyme. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring often, until the jam is thickened. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
- Lay out 4 slices of bread. Spread the blueberry lemon thyme jam evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 bread slices to form sandwiches.
- Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until golden on the bottom, then flip and cook for another 2-3 minutes, or until the bread is golden and the cheese is melted. Adjust the heat as needed to prevent burning. Transfer the cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter, and repeat the process with the remaining two sandwiches.
- Cut each sandwich in half. Top with a sprinkle of flaky sea salt and extra lemon thyme leaves if desired, for an aromatic finish.
Notes
Frequently Asked Questions
Can I use frozen blueberries for the jam? Yes, frozen blueberries can be used, but make sure to thaw them first and drain any excess liquid.
What type of bread works best for this recipe? Sourdough bread is recommended for its texture and flavor, but you can also use whole grain or white bread if preferred.
Can I make the blueberry jam ahead of time? Absolutely! The jam can be made in advance and stored in the fridge for up to a week.
