Adapted from Gaida DeLaurentis
8 1/2-inch slices Italian bread
1/2 cup raspberry jam
2 teaspoons chopped fresh rosemary
8 ounces fresh mozzarella, cut into 8 slices
2 tablespoons brown sugar
Brush both sides of bread slices with olive oil. Spread raspberry jam on one side of each slice. Sprinkle rosemary over jam, then top 4 of the slices with two slices of mozzarella. Season with salt. Place second slice of bread, jam side down, over mozzarella topped slice. Sprinkle top with brown sugar.
Heat skillet and grill both sides of sandwich till bread is golden and cheese is melted. Put lid over skillet to facilitate melting if needed.