This Blueberry Grilled Cheese is a delightful surprise that combines the sweetness of fresh berries with the savory richness of melted cheese. It is an elevated comfort food experience that transitions perfectly from a cozy lunch to a sophisticated brunch option.
Table of Contents
Why You Will Love This Recipe
There are many reasons why this Blueberry Grilled Cheese will become a new favorite in your kitchen. First, the sweet and savory combination is truly unique; the tartness of the blueberries cuts through the richness of the white cheddar and mozzarella perfectly. It is also a quick preparation, taking under 45 minutes to create a gourmet-style meal. Furthermore, it uses simple ingredients that are easy to find at any grocery store, yet the result tastes like it came from a high-end cafe. Finally, the recipe is highly customizable, allowing you to experiment with different breads and cheeses to suit your personal preferences.
Ingredients for Blueberry Grilled Cheese
- 1 pint fresh blueberries
- 1/4 cup white sugar
- Juice of 1 lemon
- 1 small bundle lemon thyme (tied with kitchen twine)
- 8 slices sourdough bread (approximately 1/4-inch thick)
- 4 ounces white cheddar cheese (freshly shredded)
- 4 ounces mozzarella cheese (freshly shredded)
- 4 tablespoons unsalted butter (such as Kerrygold)
- Flaky sea salt (for finishing)
Step-by-Step Instructions
- Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan, combine the fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat further to low and continue to simmer for another 10 minutes, stirring frequently, until the jam has thickened into a jammy consistency. Remove the lemon thyme bundle and let the jam cool for at least 10 minutes.
- Assemble the Sandwiches: Lay out four slices of sourdough bread on a clean surface. Spread a generous, even layer of the cooled blueberry jam onto each of the four slices. Sprinkle the shredded white cheddar and mozzarella cheeses over the jam. Place the remaining four slices of bread on top to close the sandwiches.
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two of the assembled sandwiches into the skillet and cover with a lid. Cook for 2 to 3 minutes until the bottom is golden brown. Flip the sandwiches and cook for another 2 to 3 minutes until the second side is crispy and the cheese has fully melted. Remove these sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process for the remaining two sandwiches.
- Finish and Serve: Once all sandwiches are cooked, cut them in half. Sprinkle the tops with a touch of flaky sea salt and a few fresh lemon thyme leaves for an aromatic finish. Serve while hot and melty.
Expert Tips for Success
To achieve the best results, always shred your cheese from a block rather than buying pre-shredded bags. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which can stop it from melting smoothly. Temperature control is also vital; if your heat is too high, the bread will burn before the cheese has a chance to melt. Keep the flame at medium-low and use a lid to trap heat and encourage the cheese to melt faster. Additionally, make sure your blueberry compote is thick and jammy before assembling. If the jam is too watery, the moisture will soak into the bread and create a soggy sandwich.
Variations and Substitutions
While sourdough is the preferred choice for its tang and structure, you can substitute it with brioche for a richer taste or a thick-cut country white bread. If you cannot find fresh blueberries, frozen ones will work, but you may need to simmer them slightly longer to cook off the extra liquid. For the cheese, feel free to swap the white cheddar for Gruyere or Fontina for a different flavor profile. If you want a different herb, regular thyme or even a hint of rosemary can replace the lemon thyme. For those who prefer a different crust, try spreading a thin layer of mayonnaise on the outside of the bread instead of butter for an exceptionally even, golden-brown finish.
Serving Suggestions
This Blueberry Grilled Cheese pairs beautifully with a classic cup of tomato soup, as the acidity of the tomato complements the sweet berries. For a lighter meal, serve it alongside a fresh mixed green salad with a lemon vinaigrette. During the summer months, it is excellent when served with crispy potato chips and a cold glass of sparkling lemonade. Because the sandwich has such a complex flavor profile, simple side dishes often work best to let the main dish shine.
Storage, Freezing, and Reheating
The blueberry lemon thyme jam can be made in advance and stored in an airtight container in the refrigerator for up to one week. If you have leftover assembled sandwiches, wrap them tightly in aluminum foil and store them in the fridge for up to two days. To reheat, it is best to avoid the microwave as it will make the bread soft. Instead, place the sandwich in a 350-degree Fahrenheit oven for about 10 minutes or reheat it in a dry skillet over low heat until the cheese is melted and the bread is crisp again.
Nutrition Information
| Nutrient | Amount Per Recipe |
| Calories | 1600-1800 kcal |
| Protein | 40-50 g |
| Fat | 90-100 g |
| Carbohydrates | 160-180 g |
Blueberry Grilled Cheese
Ingredients
Equipment
Method
- Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan, combine the fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat further to low and continue to simmer for another 10 minutes, stirring frequently, until the jam has thickened into a jammy consistency. Remove the lemon thyme bundle and let the jam cool for at least 10 minutes.1 pint fresh blueberries, 1/4 cup white sugar, 1 lemon, 1 small bundle lemon thyme
- Assemble the Sandwiches: Lay out four slices of sourdough bread on a clean surface. Spread a generous, even layer of the cooled blueberry jam onto each of the four slices. Sprinkle the shredded white cheddar and mozzarella cheeses over the jam. Place the remaining four slices of bread on top to close the sandwiches.8 slices sourdough bread, 4 oz white cheddar cheese, 4 oz mozzarella cheese
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two of the assembled sandwiches into the skillet and cover with a lid. Cook for 2 to 3 minutes until the bottom is golden brown. Flip the sandwiches and cook for another 2 to 3 minutes until the second side is crispy and the cheese has fully melted. Remove these sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process for the remaining two sandwiches.4 tbsp unsalted butter
- Finish and Serve: Once all sandwiches are cooked, cut them in half. Sprinkle the tops with a touch of flaky sea salt and a few fresh lemon thyme leaves for an aromatic finish. Serve while hot and melty.Flaky sea salt
Notes
Frequently Asked Questions (FAQ)
What is the best type of cheese for this sandwich?
A combination of white cheddar and mozzarella is ideal. The white cheddar provides a sharp, tangy flavor that balances the sweet blueberries, while the mozzarella provides the classic stretchy texture that makes a grilled cheese so satisfying.
Can I use blueberry jam from the store instead of making my own?
You can use store-bought blueberry preserves in a pinch, but the homemade version with lemon thyme and fresh lemon juice offers a brightness and herbal note that truly elevates the sandwich. If using store-bought, try adding a little fresh lemon zest to the sandwich assembly.
How do I prevent the bread from getting soggy?
The key is to cook the blueberry mixture until it is thick and jammy, not runny. Additionally, letting the jam cool before spreading it on the bread prevents the heat from immediately softening the sourdough slices.
Is it better to use butter or mayonnaise on the outside of the bread?
Butter provides a classic, rich flavor that pairs well with the berries. However, mayonnaise has a higher smoke point and can result in a more even, golden-brown crust. Both methods work well, so it depends on your personal taste preference.