If you love the enchanting harmony of sweet and savory in your comfort food, then you are going to absolutely adore this Blueberry White Cheddar Grilled Cheese Sandwiches with Lemon Thyme Jam Recipe. Imagine silky melted white cheddar and mozzarella cheeses melted perfectly between slices of crisp sourdough bread, joined by a luscious, tangy lemon thyme blueberry jam that brings just the right burst of brightness. This sandwich is the perfect blend of fruity sweetness, buttery crunch, and herbal zest, making it an irresistible treat that feels both indulgent and refreshingly unique.
Ingredients You’ll Need
These ingredients are beautifully simple, yet each one plays an essential role in this recipe. Fresh blueberries provide vibrant sweetness and juiciness, while white cheddar and mozzarella create a creamy, melty core. Sourdough bread adds crunch and a hint of tang, and lemon thyme jam ties it all together with a fragrant twist.
- Fresh blueberries: Use ripe, juicy berries for the best natural sweetness and color.
- Granulated sugar: Balances tartness and helps the jam set perfectly.
- Lemon juice: Adds bright acidity that cuts through richness.
- Lemon thyme sprigs: Infuse the jam with aromatic citrus-herbal notes.
- Sourdough bread: Thick slices provide a sturdy, flavorful base and perfect crunch when grilled.
- White cheddar cheese: Sharp and creamy, melts beautifully and contrasts with the sweet jam.
- Mozzarella cheese: Offers gooey, stringy meltiness that pulls this sandwich together.
- Butter: Essential for grilling to golden, irresistibly crisp perfection.
- Flaky sea salt: A final seasoning that enhances flavor complexity.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Blueberry White Cheddar Grilled Cheese Sandwiches with Lemon Thyme Jam Recipe
Step 1: Make the Lemon Thyme Blueberry Jam
First, combine fresh blueberries, granulated sugar, fresh lemon juice, and lemon thyme sprigs in a saucepan over medium-high heat. Bringing this mixture to a boil unlocks all those sweet, tangy, and herby flavors. After boiling, reduce to a simmer so the jam thickens to a luscious consistency over about 20 minutes. Removing the lemon thyme after cooking ensures a smooth jam without any woody bits but keeps all the fragrance.
Step 2: Assemble Your Sandwiches
Lay out half your slices of sourdough bread and spread a generous layer of the warm lemon thyme blueberry jam on each slice. Then, layer shredded white cheddar and mozzarella evenly over the jam for that creamy, melt-in-your-mouth experience. Top each sandwich with the remaining bread slices, sealing all that deliciousness inside.
Step 3: Grill to Golden Perfection
Heat a cast iron skillet over medium heat and melt the butter thoroughly. Place two sandwiches in the skillet, cover, and cook for 2 to 3 minutes until the bread is golden and crispy. Flip carefully and cook the other side until it matches the same gorgeous crunch and the cheeses flow together perfectly. Keep the heat moderate so the bread doesn’t burn but gets that inviting crust. Repeat for the remaining sandwiches, adding more butter as needed.
Step 4: Add the Finishing Touches
Once grilled, cut each sandwich in half to reveal the gooey cheese and glossy jam interior. Sprinkle flaky sea salt and some fresh lemon thyme leaves on top to intensify the complex layers of flavor and add a subtle crispness with every bite.
How to Serve Blueberry White Cheddar Grilled Cheese Sandwiches with Lemon Thyme Jam Recipe
Garnishes
Fresh lemon thyme sprigs scattered on top add a refreshing herbal note and make the sandwiches look stunning. A light sprinkle of flaky sea salt right before serving elevates the sweet and savory flavor combo to new heights.
Side Dishes
Pair these sandwiches with a crisp green salad tossed in a tangy vinaigrette or a simple bowl of tomato basil soup. The acidity in the soup or salad beautifully balances the richness of the grilled cheese while complementing the fruity jam flavors.
Creative Ways to Present
Serve these sandwiches on a rustic wooden board with a small bowl of extra lemon thyme jam on the side for dipping. You can also slice them into smaller finger sandwiches for a fun party appetizer or brunch centerpiece that’s guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover sandwiches tightly in plastic wrap or place in an airtight container and refrigerate. They will stay fresh for up to 2 days, although grilled cheese is always best enjoyed the same day.
Freezing
If you want to freeze, assemble the sandwiches before grilling and wrap them well in plastic and foil to prevent freezer burn. They freeze best without the buttered exterior grilled, and can be stored for up to 1 month.
Reheating
To reheat leftover sandwiches, toast them in a skillet over medium-low heat to crisp up the bread again until the cheese melts. Avoid the microwave whenever possible to prevent sogginess and preserve the grilled crisp texture.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can work well for the lemon thyme jam; just thaw and drain any excess liquid before cooking to avoid a runny jam.
Is it necessary to use two types of cheese?
Using both white cheddar and mozzarella creates a balance between sharpness and creamy meltiness, but you can substitute with your preferred cheeses if desired.
Can I make this recipe vegan-friendly?
Absolutely! Use plant-based butter and vegan cheeses, and make sure your bread doesn’t contain dairy or eggs to keep this recipe vegan.
How do I know when the jam is thick enough?
The jam is ready when it coats the back of a spoon and shows a glossy, slightly thickened texture after simmering for about 20 minutes.
Can I prepare the jam ahead of time?
Definitely. Making the lemon thyme blueberry jam in advance allows the flavors to deepen, and it can be stored in the refrigerator for up to a week.
Final Thoughts
This Blueberry White Cheddar Grilled Cheese Sandwiches with Lemon Thyme Jam Recipe is a sublime way to brighten up a classic grilled cheese. The marriage of fruity, tart, creamy, and crunchy moments is pure magic in every bite. I encourage you to try it soon and discover just how comforting and sophisticated grilled cheese can be. Trust me, once you make this, it’ll become a favorite for cozy afternoons and special gatherings alike.
PrintBlueberry White Cheddar Grilled Cheese Sandwiches with Lemon Thyme Jam Recipe
This Blueberry White Cheddar Grilled Cheese sandwich combines sweet, tart blueberry jam with savory white cheddar and mozzarella cheeses, all melted perfectly between crispy, buttery sourdough bread slices. The delicate hint of lemon thyme adds a fresh aromatic touch, creating a unique gourmet grilled cheese experience perfect for a comforting lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
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, to taste
Instructions
- Make the blueberry jam: Combine the blueberries, granulated sugar, lemon juice, and tied 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 simmer for about 10 minutes. Lower the heat to low and continue to simmer for another 10 minutes, stirring often, until the mixture thickens. Remove the lemon thyme sprigs and let the jam cool for 10 minutes.
- Assemble the sandwiches: Lay out 4 slices of the sourdough bread. Spread a generous amount of the cooled blueberry jam onto each slice. Evenly distribute the shredded white cheddar and mozzarella cheeses on top of the jam layer. Close the sandwiches 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 allow it to melt. Place two of the assembled sandwiches into the skillet and cover with a lid. Cook for 2 to 3 minutes until the bread reaches a golden color. Flip the sandwiches carefully and cook for an additional 2 to 3 minutes, lowering the heat if necessary to prevent burning, until the second side is golden and the cheese is fully melted.
- Repeat cooking for remaining sandwiches: Remove the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the cooking process with the remaining two sandwiches.
- Finish and serve: Cut each sandwich in half diagonally. Sprinkle flaky sea salt over the top and garnish with extra lemon thyme leaves before serving to enhance aroma and flavor.
Notes
- Using freshly tied lemon thyme sprigs infuses the jam with a subtle herbal note, but you can substitute with dried thyme if fresh is unavailable.
- Adjust the sugar quantity in the jam according to your preference for sweetness.
- Low and slow cooking of the sandwich ensures melted cheese without burning the bread.
- Using a cast iron skillet helps achieve an even golden crust.
- Serve immediately while warm for the best texture and flavor.
