Blueberry Grilled Cheese
This blueberry grilled cheese is a gourmet twist on the classic sandwich, combining gooey cheese, juicy blueberries, and golden, buttery bread for a sweet-savory flavor bomb. Ready in under 15 minutes, it’s perfect for brunch, a late-night snack, or impressing guests with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 sandwiches 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 slices thick-cut sourdough or country loaf bread
- 2 tablespoons unsalted butter, softened
- 1/2 cup fresh or thawed, drained blueberries
- 2 ounces brie cheese, rind removed and sliced
- 2 ounces sharp cheddar cheese, grated
- 2 ounces fontina cheese, grated (optional)
- 1 teaspoon honey (optional, for drizzling)
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Gather all ingredients and equipment. Slice cheese, wash and dry blueberries, and cut bread into 1/2-inch thick slices.
- Spread a thin layer of softened butter onto one side of each bread slice.
- In a small bowl, gently toss blueberries with lemon zest and honey, if using. Blot with paper towel if using frozen berries.
- Place half the cheese (about 1 oz brie and 1 oz cheddar per sandwich) on the unbuttered side of one bread slice. Add a layer of blueberries (about 1/4 cup per sandwich), sprinkle with thyme if desired. Top with remaining cheese, then cap with second bread slice, buttered side out.
- Heat a nonstick skillet or cast iron pan over medium-low heat.
- Place sandwich in the skillet, buttered side down. Press lightly with spatula. Cook for 3-4 minutes, until golden brown and crisp.
- Gently flip the sandwich with your spatula. Cook another 2-3 minutes, until both sides are golden and cheese is fully melted. (If cheese isn’t melting, cover pan loosely with foil for 1-2 minutes.)
- Transfer sandwich to cutting board. Let rest for 1 minute, then slice diagonally and serve warm.
Notes
For best results, use a mix of cheeses for flavor and melt. Sourdough bread holds up best to the juicy filling. If using frozen blueberries, thaw and blot dry to prevent sogginess. Let the sandwich rest before slicing for cleaner cuts. Optional honey and thyme add a gourmet touch. To make gluten-free, use your favorite GF bread. For dairy-free, use plant-based butter and cheese.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 9
- Sodium: 600
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 36
- Fiber: 3
- Protein: 14
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