2 slices sturdy bread
1 tablespoon butter, room temperature
12 fresh, ripe raspberries
2 ounces cheddar cheese, sliced or grated
- Butter both pieces of bread on one side using ½ a tablespoon of butter for each.
- Place the raspberries on the unbuttered side of one piece of bread and place the cheese over the berries. Cover with the other bread slice, buttered side up.
- Heat a heavy skillet over medium heat and put the sandwich in the pan. (Or use a panini grill.) Press down while the sandwich is cooking with a metal spatula. Cook for about four minutes per side or until each side of the bread is golden brown and the cheese is melted.