In a medium saucepan, combine 1 cup of fresh blueberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, and 1 sprig of lemon thyme. Over medium heat, bring the mixture to a boil, then reduce to a simmer.

Cook for about 15-20 minutes, stirring occasionally, until the blueberries burst and the compote thickens. You’ll know it’s ready when it coats the back of a spoon.

Once the compote has thickened, remove it from heat and discard the lemon thyme. Let the mixture cool for approximately 10 minutes.

Spread a generous layer of the cooled blueberry compote on one slice of hearty sandwich bread. Sprinkle a mix of shredded white cheddar and mozzarella over the compote, then top with another slice of bread.

Heat a skillet over medium-low heat and add 1 tablespoon of unsalted butter. Once melted, carefully place the assembled sandwich in the skillet. Grill for 2-3 minutes until golden brown.

Flip the sandwich carefully and grill the other side for another 2-3 minutes until cheese is melted and bread is browned.

Remove from skillet and let it rest for a minute. Cut in half and serve; optionally sprinkle with flaky sea salt and fresh thyme.