
A bright, slightly sweet preserve layered under molten white cheddar and mozzarella, sandwiched between buttered sourdough and grilled until golden — a sophisticated twist on a classic.

This grilled cheese with blueberry lemon thyme spread is one of those recipes that changed my weekend breakfasts and casual dinner rotations. I first made a batch on a slow Sunday morning when a pint of blueberries, a sprig of lemon thyme from the windowsill, and a leftover wedge of white cheddar begged for rescue. The result was an unexpectedly balanced bite: sweet-tart jam contrasted with the savory, stretchy cheeses and the toasty, butter-kissed sourdough. It felt like summer condensed between two slices of bread.
I discovered this combination the first season I planted lemon thyme in my herb bed. The tiny lemon perfume seemed perfect with berries, so I bundled a small sprig and simmered it with the fruit and a splash of lemon. The jam thickened into a glossy spread in under 20 minutes, and when paired with a mix of white cheddar for bite and mozzarella for melt, it produced the kind of sandwich guests remember. The flaky sea salt on top is nonnegotiable — it sharpens the sweetness and wakes every flavor up.
Personally, I love serving these at low-key gatherings. People always ask what’s in the spread — they expect jam but not its lemon-thyme perfume against molten cheese. My partner once declared it the best sandwich I’d made, and it’s become our go-to when friends drop by for an informal evening of wine and easy food.
What I love most is how the herb adds a gentle perfume without overtaking the fruit. The jam’s lemony edge keeps the sandwich from feeling cloyingly sweet and the flaky salt at the end brings everything into focus. Guests often comment on the contrast — sweet jam, savory cheese, crisp bread — and it’s become a reliable conversation-starter at brunches.
Store leftover jam in a sterile glass jar in the refrigerator for up to two weeks; always use a clean spoon to avoid contamination. If you have extra assembled sandwiches, wrap each tightly in parchment and plastic wrap and refrigerate for up to 48 hours for best texture. For longer storage, freeze unbuttered assembled sandwiches for up to one month—when ready to eat, thaw overnight in the fridge and re-toast in a skillet to restore crispness. Reheat grilled sandwiches in a 350°F oven for 6–8 minutes if you prefer not to re-skillet.
If you need dairy-free options, swap butter for a plant-based spread and use dairy-free shredded cheeses that melt well. For gluten-free, choose dense gluten-free sourdough-style bread — thicker slices may require slightly longer grilling. To reduce sugar, use 2 tablespoons of sugar and a teaspoon of honey or maple syrup to maintain balance; the jam will be tarter and possibly less glossy. Swap thyme for rosemary or basil for a different herb profile; lemon thyme is preferred for its citrus notes.
Serve with a crisp green salad dressed in a simple vinaigrette to cut richness — arugula with lemon and olive oil is ideal. For brunch, add a side of lightly dressed fruit or a fennel and citrus salad. These sandwiches pair surprisingly well with a chilled rosé or a slightly acidic cider. Garnish with microgreens or extra lemon thyme leaves for color and aroma.
This recipe riffs on the classic grilled cheese, an icon of comfort food in many Western kitchens, and brings in a European-style fruit and herb conserve tradition. Fruit and cheese pairings are longstanding — think quince paste with Manchego — and the blueberry jam continues that lineage with an American fruit. Lemon thyme is a Mediterranean herb that adds citrusy depth and reflects the broader trend of combining sweet preserves with savory dairy.
In summer, make this with peak fresh blueberries and serve with light salads. In autumn or winter, swap in roasted pears or apple butter with a pinch of cinnamon for a warmer profile; rosemary can replace thyme for a heartier herbaceous note. For holiday entertaining, prepare a double batch of jam to jar as edible gifts—sterilize jars and label with use-by dates.
Make the jam ahead and cool completely before storing in jars; it frees up morning or evening prep time. Pre-shred cheeses and keep in airtight containers to speed assembly. If you plan to prepare multiple sandwiches, heat and butter the skillet between batches to maintain even browning rather than crowding the pan. Pack sandwiches with a paper towel when storing to absorb any excess moisture and keep bread from becoming soggy.
This sandwich is a celebration of contrasts — sweet and savory, melty and crisp, herbaceous and bright. Take a moment to taste for balance as you assemble: a touch more jam or a little less cheese can shift the profile to your preference. Share it with someone you love, and enjoy the little exclamation of flavor in every bite.
Tie herbs in kitchen twine before simmering so you can remove them cleanly for a smooth spread.
Grate the cheddar fresh; pre-shredded cheese often contains anti-caking agents that can affect melt.
Use a mix of cheeses—one for flavor (cheddar) and one for stretch (mozzarella)—for the best texture.
This nourishing blueberry lemon thyme grilled cheese recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store the jam in a sterile jar in the refrigerator for up to two weeks. For longer storage, freeze jam in a sealed container for up to 3 months.
Use a low to medium heat and cover the pan briefly while grilling so the cheese melts through without the bread burning. If the bread browns too quickly, lower the heat and cook a bit longer covered.
This Blueberry Lemon Thyme Grilled Cheese recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine 1 pint fresh blueberries, 1/4 cup white sugar, the juice of 1 lemon, and a tied bundle of lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, reduce to medium-low and simmer 10 minutes, then lower to low and simmer 8–10 more minutes until thickened and glossy. Remove and discard thyme bundle. Cool 10 minutes before using.
Lay out 4 slices of sourdough and spread the warm blueberry lemon thyme jam evenly across each. Top with 1 oz grated white cheddar and 1 oz shredded mozzarella per sandwich, then cover with remaining bread slices and press lightly.
Heat a 12-inch cast iron skillet over medium and melt 2 tablespoons butter. Place two sandwiches in the skillet, cover, and cook 2–3 minutes per side until deep golden and cheese is melted. Transfer to a board, add remaining butter to the pan, and repeat with the next two sandwiches.
Cut each sandwich in half, sprinkle with flaky sea salt and extra lemon thyme leaves if desired. Serve immediately so the cheese stays molten and the jam warm.
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