Description
A delightful Blueberry White Cheddar Grilled Cheese sandwich combines tangy blueberry jam with melty white cheddar and mozzarella cheeses, sandwiched between crispy sourdough bread slices and enhanced with a hint of lemon thyme and flaky sea salt for a gourmet twist on a classic favorite.
Ingredients
Scale
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 blueberries, sugar, lemon juice, and lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Lower heat to low and simmer for another 10 minutes, stirring often until the mixture has thickened. Remove the lemon thyme and let the jam cool for 10 minutes.
- Assemble the sandwiches: Lay out 4 slices of sourdough bread. Spread an even layer of the cooled blueberry jam onto each slice. Distribute the shredded white cheddar and mozzarella cheeses evenly over the jam. Top with the remaining 4 slices of bread to close the sandwiches.
- Cook the first batch of sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter. Allow the butter to melt completely. Place two sandwiches into the skillet and cover with a lid. Cook for 2-3 minutes until the bread is golden brown. Flip the sandwiches carefully and cook for an additional 2-3 minutes, reducing the heat as needed, until the second side is golden and the cheese has melted.
- Cook the second batch of 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 remaining sandwiches.
- Serve: Cut each sandwich in half diagonally. Sprinkle flaky sea salt and extra lemon thyme leaves over the top for garnish and added flavor. Serve warm.
Notes
- You can substitute lemon thyme with regular thyme or fresh rosemary for a different aroma.
- Use thick-cut sourdough bread for the best texture and sturdiness.
- Adjust the amount of sugar in the jam if you prefer a less sweet or sweeter taste.
- If you don’t have a cast iron skillet, use a non-stick skillet for cooking.
- For a vegan version, use plant-based cheese and butter substitutes, and omit the jam or use a fruit spread without added sugar.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
