I love this grilled muenster cheese and raspberry sandwich recipe. Why? Because the flavors really compliment each other to make a delicious sandwich!
I love me some grilled cheese! Especially this yummy grilled muenster cheese and raspberry sandwich!
Delightful and delicious!
There is something so satisfying in having a grilled cheese sandwich, isn’t there? It reminds me of my childhood.
I would sit at my nana’s table waiting “patiently” for her to grill my sandwich. Do you think she felt my laser beam eyes drilling into her back urging her to grill faster?
She used to serve all of her sandwiches with soup. The one I remember having the most is chicken noodle soup. I used to take whatever sandwich she was making that day, and dunk it in the soup before I carefully directed that soggy bite into my mouth.
Here’s a secret: tuna fish sandwiches are best dunked in chicken noodle soup. Just saying!
On to the recipe:
Nice plump juicy raspberries, muenster cheese, some sprouted bread and oregano.
Let’s get going!
Making the Sandwich
First thing I do is take the raspberries, wash them and mash some of them with a fork.
Next I grab my sauté pan and heat it up. I cut two healthy slices of the sprouted grain bread that I love and buy from Whole Foods Market. (You could also have the bread sliced in the store, which is a convenience!) I take a slice, butter one side and place it butter side down on the heated pan. Because the bread is long and narrow, I tear a piece of muenster cheese in half and lay the two halves on the bread.
I then sprinkle a little oregano on top of the cheese.
Next, I spread the smashed raspberries on top of the oregano cheese.
I place the other slice of muenster cheese, also torn in halves, on top of the raspberries.
Now it is time to place the other slice of bread on top of all that goodness.
I take my spatula and periodically press down on the sandwich as it cooks.
After a few minutes, I take the spatula and lift the bottom slice of bread to see how browned it’s gotten. Once it’s nice and toasted, I spread some butter on the top slice and flip the sandwich.
I let it cook a few more minutes, pressing down on the top of the sandwich again with my spatula.
Once it’s toasted on both sides, I scoop it out of the pan and plate it.
Ready to Eat
I cut my sandwich in half.
I’m so excited! I can’t wait to eat it!
But I have to wait until I take a few more photos. Darn this blog!
Just kidding, I love my blog! 🙂
I piled one on top of the other so it will be easier for me to grab a half and chomp on it.
Can I eat now? Can I?
I hope you enjoyed this recipe. It is super easy, super quick and super duper delicious!
Feel free to Pin any photo to Pinterest or Yum the recipe to Yummly.
And may all your dishes be delish!
- 2 slices sprouted bread
- 2 slices muenster cheese
- 10 Raspberries washed and mashed
- Butter for bread
- Wash and mash some raspberries, as many as you want
- Heat up a sauté pan
- Butter one side of a slice of bread
- Place butter side down in pan
- Place one of the slices of muenster cheese on the bread (in halves if necessary)
- Sprinkle some oregano on the cheese
- Spread some mashed raspberry on top of cheese
- Place the other slice of muenster cheese on top of the raspberries
- Place the second slice of bread on top of cheese
- Press down on the bread with a spatula
- Check to see if the bottom slice is properly toasted
- Once it is, butter the top slice
- Flip the sandwich and press down with the spatula until it is all toasted.
- Take sandwich out of pan and plate it
- Cut in half
- Pick up one half
- Chomp on it
- Smile with raspberry stained teeth
- Eat whole sandwich