North American · 17 min · Easy · 2 sandwiches
Blueberry Grilled Cheese
Blueberries cooked down with maple and thyme until they slump into a loose jam, spread under melting vegan cheese and griddled in butter until the edges go lacy and brown. Sweet against salt, the way fruit and cheese have always worked.
~520 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Cook the blueberries down
⏱ 5 minPut the blueberries, maple syrup, lemon juice and thyme leaves in a small saucepan over medium heat. Cook, stirring and pressing the berries against the side, until they burst and the liquid thickens to a loose jam that holds a line when you drag a spoon through it. Season with a small pinch of salt and set aside to cool slightly.
- 2
Build the sandwiches
Butter one side of each slice of bread right to the edges. Turn two slices butter side down and cover with half the cheese, then spread the blueberry jam over the cheese and add the remaining cheese on top. Grind over black pepper, then close each sandwich with a second slice, butter side out.
- 3
Griddle the first side
⏱ 4 minSet a skillet over medium-low heat and lay the sandwiches in. Press down gently with a spatula and cook until the underside is deep golden and the cheese at the edges has begun to soften. Keep the heat moderate: too hot and the bread colors long before the cheese melts.
- 4
Flip and finish
⏱ 4 minTurn the sandwiches over and cook the second side until equally golden and the cheese is molten throughout. Lift onto a board, wait a minute so the jam stops running, then cut each one in half on the diagonal.
Notes
Frozen blueberries work and need no thawing, though they will take a minute longer to break down. A firm, closed-crumb bread matters more than the variety: anything too open lets the jam run out into the pan.