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1
In a small bowl, mix the cheese with the 2 tablespoons of sugar and lemon juice.
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2
Set aside.
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3
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 to create a seal.
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9
Heat a large nonstick skillet over medium heat for 2 minutes.
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10
Put the sandwiches in the skillet, 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
Uncover and turn the sandwiches over, pressing each one lightly with a spatula to flatten them slightly.
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12
Cook for one minute or until the undersides are golden brown.
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13
Turn the sandwiches again, press lightly with the spatula, and cook for 30 seconds or until the cheese is soft and creamy.
