Ingredients
Scale
- For the blueberry spread: 1 pint fresh blueberries, ¼ cup sugar, juice of 1 lemon, 1 small bundle lemon thyme (tied with kitchen twine)
- 8 slices sourdough bread (¼-inch thick)
- 4 oz mozzarella cheese, shredded
- 4 oz white cheddar cheese, grated
- 4 tbsp butter (unsalted)
- Flaky sea salt for finishing
Instructions
- Prepare the blueberry lemon thyme jam: Combine blueberries, sugar, lemon juice, and lemon thyme bundle in a saucepan over medium-high heat. Boil, then simmer for 10 minutes. Lower heat and simmer another 10 minutes until thickened. Remove thyme bundle and cool 10 minutes.
- Assemble sandwiches: Spread jam on 4 slices of bread, top with shredded mozzarella and white cheddar, and cover with remaining slices.
- Grill sandwiches: Heat skillet over medium heat with 2 tbsp butter. Cook two sandwiches at a time, covered, 2–3 minutes per side until golden and cheese is melted. Repeat with remaining sandwiches and butter.
- Finish and serve: Cut sandwiches in half, sprinkle with flaky sea salt and fresh thyme if desired. Serve warm.
Notes
- Use fresh blueberries for best flavor; frozen can work but may need longer cooking.
- Shred cheese yourself for smoother melting.
- Blueberry compote can be stored in an airtight container in the fridge for up to a week.
- Prep Time: 10-15 minutes
- Cook Time: 20-30 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian