In a medium saucepan over medium heat, combine fresh blueberries, white sugar, freshly squeezed lemon juice, and lemon thyme. Allow the mixture to come to a gentle boil, stirring frequently for about 2 minutes. Then, reduce the heat to low and let it simmer for 20 minutes, until the compote thickens and the blueberries burst. Remove the thyme, let it cool, and you’ll have a luscious blueberry compote.

Take two slices of your chosen sturdy bread and spread a generous layer of the cooled blueberry compote on one side of each slice. Sprinkle a blend of shredded white cheddar and mozzarella cheese on top of the compote on one slice. Carefully place the second slice on top, compote side down, creating a sandwich.

In a cast iron skillet, melt a tablespoon of unsalted butter over medium heat until it bubbles. Place the assembled sandwiches in the skillet and cover with a lid. Grill each side for about 2-3 minutes until the bread is golden-brown and the cheeses melt.

Once the sandwiches are golden, remove them from the skillet and let them sit for a minute. Slice each sandwich in half to reveal the blueberry compote and melted cheeses. For extra flavor, sprinkle with flaky sea salt and additional lemon thyme before serving warm.