Description
A sophisticated twist on classic grilled cheese featuring fresh blueberry and lemon thyme jam paired with creamy white cheddar and mozzarella cheeses on sourdough bread. This sandwich balances sweet, tart, and savory flavors, perfect for a gourmet lunch or light dinner.
Ingredients
Scale
Blueberry Lemon Thyme Jam
- 1 pint fresh blueberries
- 1/4 cup granulated sugar
- 1 lemon, juiced
- 1 small bunch lemon thyme sprigs, tied in kitchen twine
Sandwich
- 8 slices sourdough bread, 1/4 inch thick
- 4 oz white cheddar cheese, shredded
- 4 oz block mozzarella cheese, shredded
- 4 tbsp butter
- Flaky sea salt
Instructions
- Make the Jam: Combine the blueberries, sugar, lemon juice, and lemon thyme sprigs 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 the heat to low and simmer another 10 minutes, stirring often, until the mixture thickens. Remove lemon thyme and let the jam cool for 10 minutes.
- Assemble Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the cooled blueberry-lemon thyme jam on each slice. Distribute the shredded white cheddar and mozzarella evenly over the jam. Top with the remaining 4 slices of bread to form sandwiches.
- Cook Sandwiches: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and allow it to melt completely. Place two sandwiches in the skillet, cover with a lid, and cook for 2-3 minutes until the bread is golden brown. Flip the sandwiches and cook for another 2-3 minutes, lowering the heat if necessary to prevent burning, until the cheese melts and bread is golden.
- Repeat with Remaining Sandwiches: Remove cooked sandwiches and add remaining 2 tablespoons of butter to the skillet. Repeat the cooking process with the remaining two sandwiches.
- Serve: Transfer sandwiches to a cutting board, cut in half, and top with flaky sea salt and extra lemon thyme leaves for garnish. Serve warm.
Notes
- Use fresh, ripe blueberries for the best jam flavor.
- If you don’t have lemon thyme, regular thyme or a small amount of lemon zest can be a substitute.
- Butter can be swapped with olive oil for a slightly healthier version.
- For extra crispiness, press the sandwich with a spatula while cooking.
- Leftover jam can be refrigerated and used as a topping for desserts or toast.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
