Crispy Blueberry Grilled Cheese

You know, I always thought grilled cheese was a simple butter-bread-cheese situation until my daughter started experimenting in the kitchen last summer. She tossed some blueberries into her sandwich on a whim, and I’ll admit, I raised an eyebrow.

But here’s the thing about blueberries and cheese – they’re actually perfect together, like they were meant to be friends all along. The sweet-tart berries do something magical when they warm up with melted cheese, and now I can’t believe I spent so many years making plain old grilled cheese sandwiches.

What Kind of Cheese Should I Use?

This recipe calls for both white cheddar and mozzarella, which create the perfect balance of flavor and melt. White cheddar brings a sharp, tangy taste that pairs beautifully with the sweet blueberries, while mozzarella offers that stretchy, photo-worthy cheese pull we all love in a grilled cheese. When shopping, grab blocks of cheese and shred them yourself instead of using pre-shredded varieties – pre-shredded cheese contains anti-caking agents that can make it melt less smoothly. For the best results, look for a medium to sharp white cheddar and whole milk mozzarella, as these will give you the richest flavor and meltiest texture.

Options for Substitutions

This fun twist on grilled cheese is pretty adaptable. Here’s what you can swap if needed:

• Blueberries: Fresh blueberries work best, but you can use frozen ones in a pinch – just cook them a bit longer to reduce extra liquid. You could even try blackberries or raspberries for a different flavor profile.
• Sourdough bread: While sourdough adds a nice tang, any sturdy bread like country white, whole grain, or brioche will work. Just make sure the slices aren’t too thin or they might get soggy.
• White cheddar and mozzarella: Feel free to play with different cheese combinations. Gruyere, fontina, or mild provolone would all be good options. Just stick to melty cheeses rather than hard aged ones.
• Lemon thyme: Regular thyme works fine if you can’t find lemon thyme. You could also use a few strips of lemon zest with regular thyme, or skip the herb altogether.
• Butter: While butter gives the best flavor, you can use mayonnaise for the outside of the bread – it actually creates a nice golden crust too!
• Flaky sea salt: Regular kosher salt works just fine here, though you might want to use a bit less since the crystals are smaller.

Watch Out for These Mistakes While Cooking

The biggest challenge when making blueberry grilled cheese is managing the moisture from the blueberry compote – make sure to cook your compote until it’s thick and jammy, not watery, or you’ll end up with a soggy sandwich that falls apart.

Temperature control is crucial when grilling these sandwiches – cooking on too high heat will burn the bread before the cheese melts, so keep your heat on medium-low and be patient.

A common error is using pre-shredded cheese, which contains anti-caking agents that prevent proper melting – instead, shred your cheese fresh for the smoothest, most luxurious melt.

For the best results, let your blueberry compote cool completely before assembling the sandwiches, and don’t forget to butter the outside of your bread slices evenly – patchy butter leads to uneven browning and less crispy results.

What to Serve With Blueberry Grilled Cheese?

This sweet and savory grilled cheese pairs really well with a cup of tomato soup for dipping – the acidity helps balance out the sweet blueberries and rich cheese. If you’re serving this for brunch, try it alongside a simple mixed green salad dressed with a light vinaigrette to cut through the richness of the sandwich. For a fun summer meal, serve it with a glass of sparkling lemonade and some crispy potato chips on the side. Since this sandwich already has a lot going on flavor-wise, keeping the sides simple is the way to go!

Storage Instructions

Keep Fresh: The blueberry compote can be kept in an airtight container in the fridge for up to a week. It’s great to make extra and use it on other things like toast or pancakes! As for assembled grilled cheese sandwiches, they’re best eaten right away while the cheese is melty and the bread is crispy.

Save for Later: If you have leftover assembled sandwiches, wrap them in foil and keep them in the fridge for up to 2 days. Just know that the bread won’t be as crispy when you go to eat them later. The cheese mixture can be mixed ahead and stored in the fridge for up to 3 days.

Warm Up: To enjoy a leftover sandwich, wrap it in foil and pop it in a 350°F oven for about 10 minutes, or until the cheese melts again. You can also use a skillet on low heat to bring back some of that nice crispy exterior. Just be careful not to overheat, or the blueberry compote might get too runny.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 160-180 g

Ingredients

For the blueberry spread:

• Juice of 1 lemon
• 1/4 cup sugar
• 1 pint fresh blueberries
• 1 bundle lemon thyme (tied with kitchen twine)

For the sandwiches:

• Flaky sea salt (for finishing)
• 8 slices sourdough bread (1/4-inch thick)
• 4 oz mozzarella cheese, shredded
• 4 oz white cheddar, grated
• 4 tbsp butter (I like Kerrygold unsalted butter for this)

Step 1: Prepare the Blueberry Lemon Thyme Jam

• 1 pint fresh blueberries
• 1/4 cup white sugar
• juice of 1 lemon
• 1 small bundle lemon thyme, bundled with kitchen twine

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.

Step 2: Assemble the Sandwiches

• blueberry lemon thyme jam from Step 1
• 8 slices of bread
• 4 ounces white cheddar cheese, shredded
• 4 ounces mozzarella cheese, shredded

Lay out 4 slices of bread.

Spread the blueberry lemon thyme jam from Step 1 evenly onto each slice.

Sprinkle the white cheddar and mozzarella cheeses over the jam.

Top with the remaining 4 bread slices to form sandwiches.

I love to be generous with the jam here—it makes the sandwich nicely sweet and tangy.

Step 3: Grill the Sandwiches

• 4 tablespoons butter
• assembled sandwiches from Step 2

Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt.

Place two assembled sandwiches from Step 2 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.

Step 4: Finish and Serve

Cut each sandwich in half.

Top with a sprinkle of flaky sea salt and extra lemon thyme leaves if desired, for an aromatic finish.

I always like to sprinkle a bit more fresh thyme on top for a delightful burst of flavor.