Ingredients
Equipment
Method
Instructions
- Make the Blueberry Compote: In a small saucepan, combine the fresh blueberries, white sugar, lemon juice, and the bundle of lemon thyme. Cook over medium heat, stirring occasionally, for about 10-15 minutes. The blueberries will start to burst and the mixture will thicken. Once it easily coats the back of a spoon, remove it from the heat. Discard the thyme bundle and set the compote aside to cool slightly.
- Prepare the Bread: Lay out the 8 slices of sourdough bread on a clean surface. Spread the softened butter evenly on one side of each slice. This buttered side will be the outside of your sandwiches, ensuring a crispy, golden crust.
- Assemble the Sandwiches: Flip four of the bread slices over (buttered-side down). On the unbuttered side, spread a generous layer of the blueberry compote. Top the compote with an even mix of the grated white cheddar and shredded mozzarella. Place the remaining four slices of bread on top, buttered-side up.
- Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat. Carefully place the assembled sandwiches in the skillet. You may need to do this in batches.
- Cook Low and Slow: Grill for 3-5 minutes on each side. The key is to be patient and use a lower heat to allow the cheese to melt completely while the bread becomes deeply golden brown and crispy. Press down gently with a spatula occasionally.
- Serve Immediately: Once the cheese is gooey and the bread is crisp, remove the sandwiches from the skillet. Slice them in half diagonally, sprinkle with a little flaky sea salt, and serve immediately.
Notes
For the best results, make the compote from scratch instead of using pre-made jam. Cook the sandwich on medium-low heat to ensure the cheese melts completely without burning the bread. Butter the bread, not the pan, for an evenly crispy crust. Grating your own cheese is recommended for smoother melting. The blueberry compote can be made up to a week in advance and stored in the refrigerator.