Blueberry Grilled Cheese with Lemon Thyme | Sweet & Savory Recipe
This Blueberry Grilled Cheese pairs homemade blueberry lemon thyme compote with gooey white cheddar and mozzarella on buttery sourdough. Sweet, savory, and perfectly melty — a gourmet twist on a comfort classic that’s ready in under 45 minutes.
Equipment
- 2-quart saucepan
- Box grater or food processor
- Cast-iron skillet or griddle
- Spatula
- Cutting board and knife
Ingredients
- 1 pint (2 cups) fresh blueberries
- 1/4 cup white granulated sugar
- 1 lemon, juiced (about 2-3 tbsp)
- 1 small bundle fresh lemon thyme, tied with kitchen twine
- 8 slices sourdough bread, 1/4-inch thick
- 4 oz white cheddar cheese, freshly grated
- 4 oz mozzarella cheese, freshly shredded
- 4 tbsp unsalted butter, divided
- Flaky sea salt, for finishing
- Fresh lemon thyme leaves, for garnish (optional)
Instructions
- In a saucepan, combine blueberries, sugar, lemon juice, and lemon thyme. Bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes, stirring often, until thick and jammy. Remove thyme bundle and let cool 10 minutes.
- Shred white cheddar and mozzarella. Combine in a bowl and toss together. Keep chilled until assembling.
- Spread 2–3 tbsp blueberry compote on 4 bread slices. Top each with about 1/2 cup cheese mixture, then cover with remaining slices of bread. Press gently to seal.
- Heat a skillet or griddle over medium heat. Melt 2 tbsp butter and add 2 sandwiches. Cover with lid and cook 2–3 minutes per side until golden and cheese is melted. Repeat with remaining sandwiches.
- Cut sandwiches diagonally, sprinkle with flaky sea salt, and garnish with lemon thyme leaves. Serve immediately while hot and crispy.