Smashed Raspberry Grilled Cheese

• 2 pieces good, thickly sliced bread
• 1 tablespoon butter, room temperature
• 8-10 ripe raspberries (enough to cover the surface of one piece of bread)
• 2 ounces Jarlsberg, grated
• 1 ounce chevre, room temperature
• 1 dash freshly cracked black pepper

1. In a small bowl, mix the grated Jarlsberg and chevre together along with the fresh black pepper. Set aside.
2. Butter both pieces of bread on one side using 1/2 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.
3. 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.
4. 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.
5. Allow sandwich to cool, then go to town.

bread, butter, raspberries, chuevre, freshly cracked black pepper

Taken from food52.com/recipes/58654-smashed-raspberry-grilled-cheese (may not work)