Description
Dill Grilled Cheese is a vibrant summer spin on the classic: golden, crisp sourdough filled with creamy white cheddar, fresh blueberries, and bright dill. It’s sweet, savory, and refreshingly herbaceous—perfect for a quick gourmet lunch or a playful dinner.
Ingredients
Scale
- 8 slices sourdough bread (or bread of choice)
- 4 tbsp butter, softened
- 1½ cups white cheddar cheese, shredded
- 1 cup fresh blueberries
- 1 tbsp honey (optional, for extra sweetness)
- 2 tbsp fresh dill, chopped
- Pinch of salt and black pepper
Instructions
- Preheat skillet: Warm a non-stick or cast-iron skillet over medium heat.
- Butter bread: Butter one side of each bread slice. Place four slices butter-side down.
- Layer cheese: Divide shredded white cheddar evenly over the bread.
- Add fruit & herbs: Toss blueberries with honey (if using). Scatter over cheese; sprinkle dill, salt, and pepper.
- Top & cook: Add remaining bread slices, butter-side up. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
- Finish & serve: Cut diagonally and garnish with a little extra dill. Serve hot.
Notes
- Cheese tip: Shred your own for the best melt; pre-shredded can be drier.
- Dill timing: Add a pinch at the end for a fresher punch of flavor.
- Heat control: Medium heat prevents scorched bread before the cheese melts.
- Variations: Swap blueberries for blackberries/raspberries; try brie instead of cheddar; add arugula or caramelized onions.
- Storage: Refrigerate up to 2 days. Reheat in a skillet over low heat to re-crisp. Avoid microwaving.
- Dairy-free: Use vegan butter and dairy-free cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich, Lunch
- Method: Skillet
- Cuisine: American