Description
Golden, melty, and bursting with tangy blueberry jam, this Crispy Blueberry Grilled Cheese blends sweet and savory flavors into the perfect breakfast sandwich.
Ingredients
Juice of 1 lemon
1/4 cup sugar
1 pint fresh blueberries
1 small bundle lemon thyme (tied with twine)
8 slices sourdough bread (1/4-inch thick)
4 oz shredded mozzarella cheese
4 oz shredded white cheddar cheese
4 tbsp butter
Flaky sea salt (for finishing)
Instructions
1. Simmer blueberries, sugar, lemon juice, and thyme over medium heat until boiling, then reduce heat and cook for about 20 minutes until thick and jam-like, stirring often.
2. Remove thyme and let the jam cool for 10 minutes.
3. Spread jam onto 4 bread slices and top with mozzarella and cheddar.
4. Add the remaining bread slices on top.
5. Heat a skillet over medium, melt 2 tbsp butter, and grill 2 sandwiches at a time, covered, for 2–3 minutes per side until golden.
6. Repeat with remaining butter and sandwiches.
7. Slice and sprinkle with flaky salt before serving.
Notes
Let the compote cool completely before assembling to prevent soggy sandwiches.
Cook on medium-low heat so the cheese melts before the bread browns.
Shred cheese fresh for better melting.
Evenly butter the outside of the bread for consistent crispiness.
Compote keeps for 1 week in the fridge.
Reheat leftovers in foil at 350°F for 10 minutes or on a skillet on low heat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400–450
- Sugar: 20 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg