Blueberry White Cheddar Grilled Cheese
Grilled cheese is a favorite of most adults and children so let’s elevate it and make this Blueberry White Cheddar Grilled Cheese.
With ripe seasonal blueberries and a combination of white cheddar and mozzarella cheeses, you get a delicious, melty grilled cheese variation!
The blueberry jam is very simple to make…combine blueberries, sugar, lemon juice and lemon thyme in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Then, lower the heat to low and simmer another 10 minutes. Let the jam cool for another 10 minutes.
By the way, if you can’t find lemon thyme, regular thyme is a good substitution!
Spread the blueberry jam on 4 slices of bread. Sprinkle the white cheddar and mozzarella cheeses evenly on top of the jam. Add the remaining four slices of bread to the top.
In a large skillet, melt butter and add two of the sandwiches. Cover the skillet and cook for 2 to 3 minutes or until the underside of the sandwiches are golden. Flip them over and continue to cook for another few minutes until the bread is golden and the cheese is melted.
Transfer the sandwiches to a cutting board and repeat the process for the remaining two sandwiches.
Cut the sandwiches in half, top with flaky sea salt and lemon thyme leaves and serve!
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Blueberry White Cheddar Grilled Cheese
Makes: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 46 minutes
Ingredients
- 1 pint fresh blueberries
- 1/4 cup granulated sugar
- 1 lemon, juiced
- 1 small bunch lemon thyme sprigs, tied in kitchen twine (or regular thyme)
- 8 slices sourdough bread, 1/4-inch thick
- 4 oounces white cheddar cheese, shredded
- 4 ounces block mozzarella cheese, shredded
- 4 tbsp butter
- flaky sea salt
Instructions
Combine the blueberries, sugar, lemon juice, and lemon thyme in a 2-quart 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-inch 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.
Recipe by The Original Dish
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