Preheat oven to 375°F.
In small saucepan, bring raspberries, sugar, lemon juice and chipotle to boil over medium-high heat, mashing mixture with the back of a spoon. Boil 1 minute, stirring, then reduce heat and simmer until thickened, stirring occasionally, approximately 5 minutes. Set aside.
Line baking sheet with foil and arrange prosciutto flat on foil. Bake until prosciutto starts to crisp, 12-15 minutes. Transfer prosciutto to paper towels to drain.
Mix rosemary with butter. Spread 1 side of each slice of bread with 1 tablespoon of rosemary butter. Heat large skillet over medium heat. Place 2 bread slices on a work surface, buttered-side-down. Top each with 1/2 cup of cheese, followed by layer of peach slices, 2 slices crisp prosciutto and 4 slices brie. Spread unbuttered sides of remaining bread slices with 2 tablespoons raspberry-chipotle jam: place them over brie, buttered-sides-up for sandwiches.
Carefully transfer sandwiches to skillet and grill, covered, for 3 minutes or until deep golden brown on the bottom. Flip sandwiches and grill, covered, until the cheese melts and bottom sides are browned, 2-3 minutes more.
- 1 cup fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground chipotle chile
- 4 slices prosciutto
- 1 tablespoon fresh rosemary, finely chopped
- 4 tablespoons butter, softened
- 4 thick slices brioche sandwich bread
- 1 cup Wisconsin Alpine-style cheese, grated
- 1 large ripe but firm peach, thinly sliced
- 8 slices Wisconsin Brie cheese