Description
This Blueberry White Cheddar Grilled Cheese recipe offers a gourmet twist on the classic grilled cheese sandwich by incorporating a luscious blueberry jam infused with lemon and thyme alongside creamy white cheddar and mozzarella cheeses. The sandwich is cooked in a cast iron skillet to golden perfection, creating a perfect balance of sweet, savory, and tangy flavors with a crispy crust and gooey melted cheese inside.
Ingredients
Scale
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
Instructions
- Prepare the Blueberry Jam: Combine the fresh blueberries, granulated sugar, freshly squeezed lemon juice, and 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 let it simmer for about 10 minutes, stirring occasionally. Lower the heat to low and continue to simmer for another 10 minutes or until the jam thickens, stirring frequently. Remove the lemon thyme sprigs and let the jam cool for 10 minutes.
- Assemble the Sandwiches: Lay four slices of sourdough bread flat. Evenly spread the cooled blueberry jam over each slice. Distribute the shredded white cheddar and mozzarella cheeses on top of the jam, then place the remaining four slices of bread on top to close the sandwiches.
- Cook the First Batch: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt evenly. Place two assembled sandwiches into the skillet and cover with a lid. Cook for 2 to 3 minutes until the bottom bread is golden brown. Carefully flip the sandwiches and cook for another 2 to 3 minutes until the other side is golden and the cheeses are melted. Adjust the heat as needed to prevent burning.
- Cook the Remaining Sandwiches: Transfer the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the cooking process with the last two sandwiches until golden and melted.
- Finish and Serve: Cut the sandwiches in half diagonally. Sprinkle flaky sea salt and extra lemon thyme leaves on top for added flavor and garnish. Serve warm and enjoy!
Notes
- Use a cast iron skillet for even heat distribution and a crispy crust.
- Adjust cooking heat as necessary to avoid burning the bread while melting the cheese properly.
- Make the blueberry jam ahead of time and keep refrigerated for up to a week.
- For a stronger herb flavor, finely chop some lemon thyme leaves to sprinkle inside the sandwich.
- Use freshly shredded cheese for better melting quality compared to pre-shredded.
- Flaky sea salt adds a nice texture contrast and burst of flavor on top.
