In a medium saucepan, combine 2 cups of fresh blueberries, ½ cup of white sugar, 2 tablespoons of lemon juice, and 1 teaspoon of fresh lemon thyme. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce to a simmer for about 20 minutes until thickened, then set aside to cool.

Take four slices of your chosen bread and spread a generous layer of the cooled blueberry compote onto two slices. Sprinkle a blend of white cheddar and mozzarella cheeses over the compote. Place the remaining slices of bread on top to create two sandwiches.

Heat a skillet over medium heat and add 2 tablespoons of butter. Place sandwiches in the skillet and cook for 2-3 minutes until golden brown, pressing gently with a spatula. Flip and toast the other side for another 2-3 minutes until the cheese is melted.

Remove sandwiches from the skillet, let rest for a minute, then cut in half. Optionally sprinkle with flaky sea salt and fresh thyme leaves. Serve warm.