Author Notes
Crunchy, fluffy, creamy, gooey, and tart. This sandwich is everything we hoped it would be and more. If you have any fruit laying around, especially incredibly fresh fruit, we wholeheartedly recommend you put your thinking cap on and find a cheese that’ll pair well with it, then immediately stuff it in a grilled cheese sandwich. You will not be disappointed. Sometimes it really is the simplest things that taste the best. —Jon Brian Kinney
Ingredients
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2 pieces
good, thickly sliced bread
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1 tablespoon
butter, room temperature
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8-10
ripe raspberries (enough to cover the surface of one piece of bread)
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2 ounces
Jarlsberg, grated
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1 ounce
chèvre, room temperature
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1 dash
freshly cracked black pepper
Directions
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In a small bowl, mix the grated Jarlsberg and chèvre together along with the fresh black pepper. Set aside.
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Butter both pieces of bread on one side using ½ a tablespoon of butter each. On the unbuttered side of one of your pieces of bread, lay out your raspberries and smash them with a fork, moving the juices around until the entire surface of the bread is covered.
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Spoon the cheese mixture on top of the smashed raspberries and spread it until the cheese covers the surface of the bread. Put the other piece of bread on top, buttered side up.
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Preheat a non-stick pan on medium heat and put the sandwich in the pan. Allow each side to cook for roughly four minutes, adjusting heat as needed to cook the sandwich through, or until each side of the bread is golden brown and the cheese is melted. To help the melting process along, you can put a lid on the pan, keeping the heat trapped in, though you should limit this because you will lose that deep crispness with too much steam.
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Allow sandwich to cool, then go to town.
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