Blueberry White Cheddar Grilled Cheese (Print Version)
# Ingredients:
→ Blueberry Jam
01 -
1 pint fresh blueberries
02 -
¼ cup granulated sugar
03 -
Juice of 1 lemon
04 -
1 small bunch lemon thyme sprigs, tied with kitchen twine
→ Sandwich Components
05 -
8 slices sourdough bread, cut ¼ inch thick
06 -
4 oz white cheddar cheese, shredded
07 -
4 oz mozzarella cheese, shredded
08 -
4 tablespoons butter
09 -
Flaky sea salt for finishing
# Instructions:
01 -
Combine blueberries, sugar, lemon juice, and tied lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Lower heat and cook 10 more minutes until thickened. Remove thyme and let cool.
02 -
Lay out 4 bread slices and spread with cooled blueberry jam. Top with mixed white cheddar and mozzarella cheeses. Close with remaining bread slices.
03 -
Heat cast iron skillet over medium heat. Add 2 tablespoons butter and melt. Cook two sandwiches covered for 2-3 minutes per side until golden and cheese melts. Adjust heat as needed to prevent burning.
04 -
Repeat with remaining butter and sandwiches.
05 -
Cut sandwiches in half. Sprinkle with flaky sea salt and extra lemon thyme leaves if desired.
# Notes:
01 -
Watch heat carefully to prevent bread from burning while cheese melts
02 -
Leftover blueberry jam can be stored in the refrigerator
03 -
Using two types of cheese creates the perfect melty texture