A delicious sweet & salty sandwich: blueberry white cheddar grilled cheese. Sweet, juicy blueberries simmered until thickened and lots of cheese are sandwiched between two slices of sourdough bread. The sandwiches are cooked in a hot skillet until melty and golden!
blueberry white cheddar grilled cheese – the details
Inspired by the sweet and salt combo of cheese and jam on a cheese board, these grilled cheese sandwiches take it to the next level.
You’ll start with fresh blueberries and combine them in a saucepan with sugar, a little lemon juice, and lemon thyme. Lemon thyme is a variation of thyme that has a lovely citrus flavor. It has really beautiful leaves that are soft and great for garnishing. If you can’t find it, just use regular thyme.
The blueberries will simmer until intensely sweet and thickened. You could absolutely use store-bought blueberry jam (or any other flavor, really) instead!
To build the blueberry white cheddar grilled cheese sandwiches, you’ll lay out slices of sourdough bread. Then, you’ll want to spread the blueberries evenly over the bottom of each sandwich.
Next, pile a very generous amount of both white cheddar (for sharp, salty flavor) and mozzarella (for the melty factor) onto the blueberries.
The sandwiches cook for just 2-3 minutes per side until crisp, golden, and full of melted cheese. Serve these as a fun spring or summer lunch with a refreshing salad alongside!
PrintBlueberry White Cheddar Grilled Cheese
blueberry white cheddar grilled cheese made with sweet blueberries, salty cheddar cheese, and buttery, crisp sourdough bread
yield: 4 sandwiches
Ingredients
- 1 pint fresh blueberries
- ¼ cup granulated sugar
- 1 lemon, juiced
- 1 small bunch lemon thyme sprigs, tied in kitchen twine
- 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
- Combine the blueberries, sugar, lemon juice, and lemon thyme in a 2qt saucepan over medium-high heat. Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes. Reduce the heat to low and simmer for another 10 minutes, or until thickened, stirring often. Remove the lemon thyme. Let cool for 10 minutes.
- Lay 4 slices of bread out. Spread the jam onto the bread. Distribute the white cheddar and mozzarella cheeses over top. Close the sandwiches with the remaining 4 slices of bread.
- Heat a 12” cast iron skillet over medium heat. Add 2 tablespoons of butter. Let it melt. Place two of the sandwiches into the skillet. Cover the skillet with a lid. Cook for 2-3 minutes until golden. Flip the sandwiches and continue to cook for 2-3 more minutes until the bread is golden and the cheese has melted (lower the heat as needed during the cooking process so the bread doesn’t burn).
- Transfer the sandwiches to a cutting board. Add the remaining 2 tablespoons of butter and repeat with the remaining sandwiches.
- Cut the sandwiches in half. Top with flaky sea salt and extra lemon thyme leaves.
