Monday Musings + Raspberry Grilled Cheese

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

1. On Friday I attended the grand opening of a brand-new Trader Joe’s location at Patriot Place… yep, right next door to Gillette Stadium where the Patriots play! There are probably 10 TJs locations within a 20 mile radius of where we live, but this one is now the closest mileage-wise, as well as the largest!

Silly me thought that a weekday opening would amount to a modest amount of customers… but I couldn’t have been more wrong. It was nearly impossible to navigate the aisles without bumping into at least 3 or 4 people, and furthermore the Patriots’ mascot & a handful of cheerleaders offering photo ops and signatures were drawing a crowd. At least the kids & dads were entertained while the moms shopped ;).

2. On the way home, I stopped by Dunkin’ on a whim. I haven’t drank regular coffee in over a year and I stopped drinking decaf early on in my first trimester as the mere aroma of coffee caused my stomach to lurch.

I naively ordered an iced decaf pumpkin coffee w/ skim thinking it would taste like… pumpkin. You see, I haven’t missed drinking alcohol all that much, but as we draw closer to fall I’ve found myself mourning the loss of my favorite autumnal beverage: Southern Tier Pumking. I thought I’d be able to fill the void with a pumpkin coffee, but… no. I guess there was a pumpkin flavor, but it was quite obviously of artificial origin. I drank about 1/4 of it before pitching the rest.

Oh well.

3. We had a couple of friends + their sweet dog over to our new house on Saturday, which gave me an excuse to finally make some homemade dog treats.

Alas, I had no bone-shaped cookie cutters, so stars it was.

Both Shelby and Walley give two paws up for these Peanut Butter Dog Biscuits!

4. Speaking of dogs, I couldn’t help but snap this pic of Shelby lounging in the early evening sun coming through the window.

LOVE this dog so, so much =).

5. My friend Lauren from Keep It Sweet Desserts has been nominated and chosen as a finalist for the Martha Stewart American Made Awards!

Please take a few seconds to vote for her and her amazing desserts =).

6. I relished in what was probably the last handful of fresh organic raspberries that I’ll buy this season to make this Raspberry Grilled Cheese for The Back Burner.

We’re talking crisp bakery-fresh whole grain bread, tangy goat cheese, melty brie, juicy raspberries, and sweet honey.

NameRaspberry Grilled Cheese
Prep Time5 minutes
Cooking Time10 minutes
Total Time15 minutes
Yield1 sandwich


  • 2 slices of your favorite bread (we recommend sourdough or whole wheat)
  • 2 tablespoons of butter
  • 1/2 cup of fresh raspberries
  • 2 slices of sharp cheddar cheese
  • 2 slices of Swiss cheese
  • 1 teaspoon of honey
  • A pinch of salt


Prepare Your Ingredients

Start by washing your raspberries and patting them dry gently. Slice the bread, and arrange your cheese slices, raspberries, and honey within easy reach.

Butter the Bread

Take one slice of bread and butter one side of it. Make sure to spread the butter evenly and all the way to the edges. This side will become the outside of your sandwich.

Layer the Cheese

Place one slice of sharp cheddar cheese and one slice of Swiss cheese on the unbuttered side of the bread.

Add the Raspberries

Carefully distribute the fresh raspberries on top of the cheese slices. Gently press them down to help them stick.

Drizzle with Honey

Drizzle a teaspoon of honey over the raspberries. The honey will add an extra layer of sweetness and complement the tartness of the berries.

Close the Sandwich

Place the second slice of bread on top, buttered side facing outwards.

Grill to Perfection

Heat a non-stick skillet or griddle over medium-low heat. Place your sandwich in the skillet and cook for about 3-4 minutes on each side, or until the bread is golden brown, and the cheese has melted.

Serve Hot

Once your Raspberry Grilled Cheese is beautifully golden and the cheese is gooey, remove it from the heat. Allow it to cool for a minute or two, then cut it in half diagonally. Serve hot and savor the combination of sweet and savory flavors.

There you have it, a Monday Musings-inspired meal that’s as enjoyable to make as it is to eat. The Raspberry Grilled Cheese is a fantastic example of how creativity in the kitchen can turn an ordinary dish into an extraordinary one. It’s perfect for breakfast, brunch, or a quick lunch, and it might just become your new favorite comfort food.

Estimated Nutrition Per Serving

  • Calories: 370
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 420mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 15g

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