Grate the cheeses, mix them up and set aside.

In a small bowl, put 2 Tbls. of raspberry jam, and 2 Tbls. of prune or plum puree. Stir together and set aside.

Wash and dry sweet peppers; remove ends and scoop out seeds (I just scooped out with a paring knife). Slice thinly into rounds.

Heat a little olive oil in a small/medium pan over med/high heat. (I used non-stick, but I also really like my little cast iron skillet….just make sure yours is seasoned). Saute for 3-5 minutes or till soft. Remove from heat, add salt and pepper, and put in a small bowl.

Put 2 slices of bread on a flat surface; divide puree between them and spread. Divide sauteed peppers and grated cheese between both slices, salt and pepper if desired. Top with remaining bread slices.

Reheat skilled on med/high heat with a little more olive oil. Add sandwiches and loosely cover pan with cover or tinfoil. Heat for 3-5 minutes each side until browned and cheese is nicely melted.