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1
In a small bowl, mix the cheese with 2 tablespoons of the sugar and the lemon juice.
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2
Set aside.
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3
To assemble: Butter one side of each slice of bread with the butter, and sprinkle the remaining 2 teaspoons sugar over the buttered bread.
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4
Place 4 slices on your work surface, buttered side down.
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5
Spread the cheese mixture evenly over the 4 slices.
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6
Carefully position the raspberries in neat rows over the cheese.
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7
Place the remaining 4 bread slices on top, buttered side up.
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8
Cut off the crusts (this helps pinch the bread together to create a tight seal).
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9
STOVETOP METHOD: Heat a large nonstick skillet over medium heat for 2 minutes.
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10
Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.
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11
Watch carefully, because the sugar burns fairly easily.
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12
Uncover, and turn the sandwiches, pressing each one lightly with a spatula to flatten them slightly.
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13
Cook for 1 minute or until the undersides are golden brown.
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14
Turn the sandwiches again, press lightly with the spatula, and cook for 30 seconds, or until the cheese is soft and creamy.
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15
Serve immediately.
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16
SANDWICH MAKER METHOD: Preheat a sandwich maker (if your sandwich maker has adjustable heat, set it to medium).
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17
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
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18
GAS GRILL METHOD: Brush a grill rack with oil and preheat the grill to medium.
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19
Follow directions for sandwich assembly.
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20
Put the sandwiches on the grill and follow directions for the stovetop method.
