The only thing this sandwich is missing is the nap you’ll need to take afterwards.
The nostalgic grilled cheese—white bread and bright yellow American cheese—has its place, but grown-ups deserve a bolder version. This elevated grilled cheese layers crusty sourdough with two melting cheeses, folded smoked ham, and a tangy-sweet blueberry BBQ sauce for a grown-up twist that’s rich, savory, and irresistible.
Grilled Cheese Sandwich with Smoked Ham and Blueberry BBQ Sauce
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- Author: Jess Pryles
Print Recipe
Description
2 slices thick-cut sourdough bread
6 oz sliced smoked ham
3 slices provolone cheese
3 slices Monterey Jack cheese
½ cup BBQ sauce
¼ cup frozen blueberries
3 tablespoons mayonnaise
Ingredients
- Combine the BBQ sauce and frozen blueberries in a small saucepan over low heat. Warm for 3–5 minutes, stirring occasionally, until the berries are thawed. Use an immersion blender or small blender to puree the blueberries into the sauce, then set aside.
- Build the sandwich: place one slice of sourdough down, layer the provolone, then add the smoked ham (fold each slice in half and overlap slightly). Top the ham with the Monterey Jack cheese.
- Spread a generous amount of the blueberry BBQ sauce onto the second slice of bread, then place it sauce-side down on the sandwich. Spread half the mayonnaise on the outer side of the exposed slice of bread (the mayo should be on the outside of the sandwich).
- Heat a cast-iron skillet over medium and preheat for about 5 minutes.
- Carefully set the sandwich into the skillet, mayonnaise side down. Spread the remaining mayonnaise on the top slice of bread.
- Grill the sandwich without disturbing it for 5–7 minutes to develop a deep golden crust, then use a spatula to flip it. Cook another 5–7 minutes until the cheese is melted and both sides are golden.
- If necessary, flip again and cook an additional 3–5 minutes per side to reach your preferred level of browning and meltiness.
- Slice and serve while warm and gooey.