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Gourmet Blueberry Grilled Cheese

A sweet and savory masterpiece featuring gooey melted cheese, bursting blueberries, and fresh thyme, pressed between perfectly toasted artisan sourdough bread.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Summer
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 slices artisan sourdough bread thick cut
  • 1 cup fresh blueberries washed and dried completely
  • 6 oz brie, fontina, or white cheddar cheese sliced or grated
  • 3 tbsp unsalted butter softened to room temperature
  • 1 tbsp fresh thyme leaves chopped, plus more for garnish
  • 0.5 tsp coarse flaky sea salt for garnish
  • 1 tsp balsamic glaze optional, for drizzling

Equipment

  • Heavy-bottomed skillet or cast iron pan
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Wash the blueberries and dry them thoroughly with a paper towel. Slice or grate your chosen cheese.
  2. Spread the softened butter evenly on one side of each of the 4 slices of sourdough bread, making sure to reach the edges.
  3. Place two slices of bread, butter-side down, on a cutting board. Layer half of the cheese evenly over the unbuttered sides.
  4. Distribute the blueberries evenly on top of the cheese layer. Sprinkle the chopped fresh thyme over the berries.
  5. Top with the remaining cheese (this helps glue the top piece of bread to the berries). Place the remaining two slices of bread on top, butter-side facing up.
  6. Preheat a heavy-bottomed skillet over medium-low heat for a few minutes.
  7. Carefully transfer the sandwiches to the skillet. Cook slowly for 4-5 minutes until the bottom is deep golden brown and the bottom layer of cheese has started to melt.
  8. Carefully flip the sandwiches using a spatula. Cook for another 3-4 minutes on the other side until golden and the cheese is completely gooey and oozing.
  9. Remove from the skillet and let rest for 1 minute. Sprinkle the top with coarse flaky sea salt and extra thyme sprigs. Cut in half and serve immediately.

Notes

Cooking on medium-low heat is essential. If the heat is too high, the bread will burn before the cheese melts and the blueberries warm through.