Blueberry 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.
