Gourmet Blueberry Grilled Cheese 5 Irresistible Secrets
A bistro-worthy twist on the classic grilled cheese featuring a quick blueberry lemon thyme jam, a duet of sharp white cheddar and melty mozzarella, and butter-crisped sourdough. Perfect contrast in sweetness, tang, and gooey pull with chef-tested cues for golden crust and a flawless melt.
Equipment
- 2-quart saucepan
- 12-inch cast iron skillet
- Lid
- Kitchen twine
- Cutting Board
- Serrated knife
- Wire rack (optional)
Ingredients
Blueberry Lemon Thyme Jam
- 1 pint fresh blueberries about 2 cups; rinse and pat dry
- 1/4 cup granulated sugar
- 1 lemon, juiced about 2 to 3 tbsp juice (strain seeds)
- 1 small bunch lemon thyme sprigs, tied bundle with kitchen twine for easy removal
Sandwiches
- 8 slices sourdough bread ΒΌ inch thick; day-old or lightly pre-toasted is ideal
- 4 oz white cheddar cheese, shredded sharp for flavor backbone; shred yourself
- 4 oz low-moisture mozzarella, shredded for classic stretch; shred yourself
- 4 tbsp unsalted butter softened; for skillet browning
To Finish
- flaky sea salt to taste
- fresh lemon thyme leaves for garnish, optional
Instructions
- Make the jam. Combine blueberries, sugar, lemon juice, and the tied lemon thyme in a 2-quart saucepan. Set over medium-high heat and bring to a steady boil, stirring so nothing sticks. Reduce to medium-low and simmer about 10 minutes until some berries burst and the liquid turns glossy. Lower to low and cook 8 to 10 minutes more, stirring often, until thick. Remove thyme. Transfer to a bowl and cool 10 minutes so it sets slightly.
- Build the sandwiches. Lay 4 slices of sourdough on a board. Spread each with a thin, even layer of jam, leaving a small border. Divide the shredded white cheddar over the jam, then top with mozzarella. Cap with remaining bread and press gently to seal.
- Preheat the pan. Warm a 12-inch cast iron skillet over medium heat for 2 to 3 minutes. Add 2 tablespoons butter and let it melt. Swirl to coat for even browning.
- Cook the first batch. Set two sandwiches in the skillet and cover with a lid to encourage melting. Cook 2 to 3 minutes until the underside is deep golden. If browning too fast, reduce the heat.
- Flip and finish. Turn the sandwiches carefully. Cook another 2 to 3 minutes, covering for the first minute, until the second side is golden and the cheese flows at the edges. Slide the sandwiches around the pan to pick up butter for even color.
- Repeat. Move sandwiches to a cutting board. Add the remaining 2 tablespoons butter to the skillet and cook the last two sandwiches as above. If browned bits accumulate, wipe the pan quickly with a paper towel before adding butter.
- Rest and slice. Let sandwiches rest 1 minute so the filling settles. Cut each in half with a serrated knife. Sprinkle a pinch of flaky sea salt and a few thyme leaves over the cut sides.
- Serve hot. Plate immediately while centers are melty. Add a small spoon of extra jam on the side for dipping if you like.
Notes
Bread Use sturdy sourdough cut to 1/4 inch. Day-old or lightly pre-toasted slices resist moisture and crisp better.
Melting Shred cheese yourself for the smoothest melt. Cover the skillet briefly after each flip for oven-like heat.
Berry texture Fresh or frozen blueberries work. If using frozen, simmer 2 to 3 minutes longer. If jam thickens too much, loosen with 1 teaspoon lemon juice or water.
Finishes A light drizzle of balsamic reduction or hot honey complements the cheddar and blueberry beautifully.