Crispy Blueberry Grilled Cheese (Printable version)

Buttery sourdough with melted cheddar and honey-lemon blueberries for a crisp, sweet-savory sandwich in 18 minutes.

# What You'll Need:

→ Bread

01 - 4 slices sourdough bread

→ Cheese

02 - 4 slices sharp white cheddar cheese

→ Blueberry Filling

03 - 1/2 cup fresh or frozen blueberries
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon lemon zest

→ For Crispiness

06 - 2 tablespoons unsalted butter, softened
07 - 2 tablespoons grated Parmesan cheese (optional, for extra crunch)

# How to Prepare:

01 - In a small bowl, gently mash the blueberries with honey or maple syrup and lemon zest until lightly combined. Set aside to allow flavors to meld.
02 - Spread softened butter evenly on one side of each bread slice. If using Parmesan, press the buttered sides into the grated Parmesan to coat for an extra-crispy crust.
03 - With the buttered side facing outward, layer two slices of bread with cheddar cheese. Spoon the blueberry mixture over the cheese, then top with the remaining cheese slices. Close each sandwich with the remaining bread, buttered side facing out.
04 - Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is fully melted.
05 - Remove the sandwiches from the skillet and let rest for 1 minute. Slice diagonally and serve immediately while warm and gooey.

# Expert advice:

01 -
  • The jammy blueberry filling melts right into the cheddar and creates something you did not know a sandwich could be.
  • That Parmesan crusted exterior shatters in the best way and takes about eight minutes from start to finish.
02 -
  • Cooking too hot will burn the outside before the cheese melts, so keep it at medium low and be patient.
  • Do not overfill with the blueberry mixture or it will spill out and make the bread soggy instead of crispy.
03 -
  • Use a heavy skillet like cast iron for the most even browning and the crispiest crust.
  • Spread the butter all the way to the very edge of each slice because that is where burning happens first.

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