4sliceshearty bread— thickly cut (I used a multigrain sourdough)
6ounceswhite cheddar cheese— sliced
If necessary, cook the bacon according to these easy steps. Once cool, cut each slice in half and set aside.
Preheat a cast-iron skillet to medium low. Melt 1 tablespoon of butter in the skillet. In a small bowl, gently smash and stir the raspberries, jam, and chipotle together with the back of a spoon. The mixture should remain fairly chunky.
Assemble the sandwiches: For each sandwich, layer one slice of bread with a quarter of the cheddar, a quarter of the berries, four half-slices of bacon (2 full slices), an additional quarter of the berries, then one additional quarter of the cheese. Carefully set the loaded bread slice down in the buttered skillet. Place the remaining bread slice on top of the stack, then with remaining butter. Cook slowly until the bread is golden and the cheese hot and melted, flipping once, about 4 to 5 minutes per side. (I find it helps to place a lid or another heavy skillet directly over the pan.) Repeat with second sandwich. Slice and serve immediately.