Crispy Blueberry Grilled Cheese (Recipe for Printing)
Savor every bite with golden sourdough and a luscious blueberry filling, balanced by tangy cheddar and lemon thyme. A delicious idea for summer dinners or brunches. Save & click.
# What You Need:
→ Main
01 -
1 pint fresh blueberries
02 -
1/4 cup white sugar
03 -
1 lemon, juiced
04 -
1 small bundle lemon thyme, tied with kitchen twine
→ For Assembly
05 -
8 slices sourdough bread, 1/4 inch thick each
06 -
4 ounces white cheddar cheese, grated
07 -
4 ounces whole milk mozzarella, shredded
08 -
4 tablespoons unsalted butter, softened
09 -
Flaky sea salt, for finishing
# How to Make It:
01 -
Combine fresh blueberries, white sugar, lemon juice, and the lemon thyme bundle in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries begin to burst and the mixture thickens, approximately 8 minutes. Remove thyme bundle and let filling cool slightly.
02 -
Evenly spread softened butter on one side of each slice of sourdough bread.
03 -
Lay out half the bread slices, buttered side down. Layer each with grated white cheddar and shredded mozzarella. Spoon a generous portion of cooled blueberry filling over the cheese. Top with remaining bread slices, buttered side up.
04 -
Heat a large nonstick skillet or griddle over medium-low heat. Transfer sandwiches to skillet and cook until bread is golden brown and cheeses have melted, about 3 to 4 minutes per side. Work in batches if necessary.
05 -
Remove from skillet and let sandwiches rest briefly. Cut in halves or quarters as desired, sprinkle with flaky sea salt, and serve immediately while hot and crisp.
# Extra Tips:
01 -
Allow the blueberry filling to cool to prevent sogginess in the bread and ensure optimal crispiness.