Juicy Blueberry Grilled Cheese
A delightful twist on the classic grilled cheese, featuring gooey cheese, crispy bread, and bursts of fresh blueberries, making it a perfect quick lunch or brunch novelty.
Ingredients
For the Sandwich
- 2 slices slices of bread (sturdy white, sourdough, or country loaf)
- 1 cup shredded cheese (mozzarella or cheddar recommended; a blend works, too) Use a coarser shred for faster melting.
- 1/4 cup fresh blueberries (washed and patted dry) Pat dry to avoid soggy bread.
- 1 tablespoon butter (softened for easy spreading)
- Honey or maple syrup (optional for drizzling)
- Salt and pepper (to taste) A pinch of salt enhances the cheese.
Instructions
Preparation
- Spread butter on one side of each bread slice.
- Place the slices butter-side down on a clean surface.
- On one unbuttered side, sprinkle an even layer of shredded cheese.
- Scatter the blueberries over the cheese, avoiding piling them in one spot.
- Season lightly with a pinch of salt and a grind of black pepper.
- Top with the second slice of bread, butter-side up, and gently press to compact the sandwich.
Cooking
- Heat a skillet over medium heat. Place the sandwich in the pan and cook until the bottom is golden brown, about 3–4 minutes.
- Flip carefully and cook the other side until golden and the cheese is fully melted, another 3–4 minutes.
- Remove from the pan, let rest for 1 minute, then slice. Drizzle with honey or maple syrup if desired, and serve warm.
Notes
Leftover grilled cheese is best eaten the same day, but can be stored and reheated. For storage, wrap in foil or place in an airtight container and refrigerate for up to 2 days. To reheat, warm in a skillet or oven for best results.