Blueberry Grilled Cheese (Print Version)

A gourmet sandwich combining sweet blueberry jam with melted white cheddar and mozzarella on perfectly toasted sourdough bread.

# Ingredients:

→ For the Blueberry Spread

01 - 1 pint fresh blueberries
02 - 1/4 cup white sugar
03 - Juice of 1 lemon
04 - 1 small bundle lemon thyme, tied with kitchen twine

→ For the Sandwiches

05 - 8 slices sourdough bread, each 1/4 inch thick
06 - 4 oz white cheddar, grated
07 - 4 oz whole mozzarella cheese, shredded
08 - 4 tbsp butter
09 - Flaky sea salt, for finishing

# Steps:

01 - Combine the fresh blueberries, white sugar, lemon juice, and bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring often, until the jam is thickened. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
02 - Lay out 4 slices of bread. Spread the blueberry lemon thyme jam evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 bread slices to form sandwiches. Be generous with the jam for a nicely sweet and tangy flavor profile.
03 - Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until golden on the bottom, then flip and cook for another 2-3 minutes, or until the bread is golden and the cheese is melted. Adjust the heat as needed to prevent burning. Transfer the cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter, and repeat the process with the remaining two sandwiches.
04 - Cut each sandwich in half. Top with a sprinkle of flaky sea salt and extra lemon thyme leaves if desired, for an aromatic finish.

# Notes:

01 - This sweet and savory grilled cheese pairs well with tomato soup for dipping – the acidity balances the sweet blueberries and rich cheese.
02 - For brunch, serve alongside a simple mixed green salad with light vinaigrette.
03 - The blueberry compote can be kept refrigerated in an airtight container for up to a week and is excellent on toast or pancakes.
04 - Leftover sandwiches can be wrapped in foil and refrigerated for up to 2 days, though the bread won't remain as crispy.
05 - To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or use a skillet on low heat to restore crispiness.

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