Raspberry and Chocolate With Almonds Grilled Cheese

I like to do at least on dessert grilled cheese for April, because it really is a fun play on the traditional grilled cheese sandwich. Incorporating sweet ingredients with savory cheeses like in this recipe will help to keep the sandwich from being too sweet overall.

Recipe from Foodie Crush.

-4 slices angel food cake 
-2 tablespoons butter, 
-4 slices havarti
-4 ounces neufchatel cheese, softened 
-½ teaspoon granulated sugar
-1 1.45-ounce bar milk chocolate with almonds
-½ cup fresh raspberries
-Zest of 1 orange

Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board.

Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the neufchatel cheese on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the chocolate bar into chunks and divide among the 2 slices of cake with the neufchatel cheese and zest. Top each slice with a few berries.

Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.

Transfer to a plate and top the chocolate, cheese and berry sides of the sandwich with the slices of cake with just the melted cheese. Enjoy hot.


The neufchatel cheese gave the filling in these sandwiches a bit of a marshmallow fluff texture. We weren't expecting that to happen, so it was cool to discover it once we bit into the sandwiches. The raspberries, orange zest, and havarti cheese prevent this from becoming overly sweet. The almonds from the chocolate bar add a nice bit of texture to the sandwich and the angel food cake crisps up nicely in the skillet. 


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