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Japanese Katsu Bowls Recipe

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4.5 from 107 reviews

Crispy Blueberry Grilled Cheese is a delightful twist on the classic sandwich, combining a tangy homemade blueberry lemon thyme jam with melted mozzarella and white cheddar cheeses between slices of toasted sourdough bread. This sandwich offers a perfect balance of sweet, tangy, and savory flavors with a crispy golden crust and gooey cheese inside, ideal for a comforting lunch or snack.

Ingredients

Blueberry Lemon Thyme Jam

  • 1 pint fresh blueberries
  • 1/4 cup white sugar
  • Juice of 1 lemon
  • 1 small bundle lemon thyme, tied with kitchen twine

Sandwiches

  • 8 slices sourdough bread, 1/4-inch thick
  • 4 oz mozzarella cheese, shredded
  • 4 oz white cheddar cheese, grated
  • 4 tablespoons unsalted butter (such as Kerrygold)
  • Flaky sea salt (for finishing)

Instructions

  1. Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine the fresh blueberries, white sugar, lemon juice, and bundled lemon thyme. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes. Lower the heat further to low and continue simmering for another 10 minutes, stirring frequently until the jam thickens. Remove and discard the lemon thyme bundle and allow the jam to cool for 10 minutes before use.
  2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the cooled blueberry lemon thyme jam evenly over each slice. Sprinkle shredded white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 bread slices to complete the sandwiches, pressing gently to secure them.
  3. Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, allowing it to melt completely. Place two assembled sandwiches into the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for an additional 2-3 minutes until the other side is golden and the cheese has fully melted. Repeat with remaining butter and sandwiches. Optionally, finish with a sprinkle of flaky sea salt before serving.

Notes

  • Use a cast iron skillet for even heating and a perfectly crispy crust.
  • The lemon thyme bundle enhances the jam's flavor but is removed before using the jam.
  • Be generous with the blueberry jam for a sweet and tangy contrast to the melted cheeses.
  • For best results, use fresh, quality sourdough bread sliced about 1/4 inch thick.
  • Butter the skillet rather than the bread for a crispier texture and less oily sandwich.

Find it online: https://alinacooks.com/japanese-katsu-bowls-recipe/