Brie & Raspberry Jam Grilled Cheese Sandwich

Raspberry Jam Compote

1. PLACE 2 packages (6 ounces each) Driscoll’s Raspberries into a small saucepan.
2. ADD 1/2 cup sugar.
3. ADD 1 teaspoon vanilla extract.
4. ADD 1/4 cup orange juice.
5. COOK over medium heat until gently boiling, about 5 minutes.
6. REDUCE heat to medium low.
7. COOK and STIR occasionally until raspberries break down and mixture is thickened to a jam-like consistency, 15 – 20 minutes.
8. SET ASIDE raspberry compote to cool to room temperature.

Brie Grilled Cheese Sandwich

1. PREHEAT a large skillet to medium high heat.
2. SPREAD 1 tablespoon mayonnaise on one side of 1 bread slice.
3. SPREAD 1 tablespoon mayonnaise on one side of second bread slice.
4. SPREAD 2 tablespoons Brie on opposite side of 1 bread slice.
5. SPREAD 2 tablespoons Brie on opposite side of second bread slice.
6. PLACE one bread slice into hot skillet, mayonnaise-side down.
7. SPREAD 1 – 2 tablespoons raspberry compote over bread slice.
8. ADD 2 slices cheese of choice.
9. ADD 8 raspberries.
10. ADD 2 slices cheese of choice.
11. SPREAD 1 – 2 tablespoons raspberry compote over cheese.
12. PLACE second bread slice onto sandwich, mayonnaise-side up.
13. COOK 1 – 2 minutes.
14. LIFT sandwich slightly and CHECK for doneness and CONTINUE COOKING until golden brown.
15. FLIP sandwich to other side.
16. COOK 1 – 2 minutes longer until cheese is melted.
17. SERVE immediately.