In a bowl stir together:
1 cup finely grated Gruyère
2 tablespoons sour cream
1 teaspoon Dijon mustard
3/4 tsp. raspberry or cranberry preserves
Spread 1 tablespoon of the mixture evenly over 1 side of:
8 slices of white bread
Over 4 of the bread slices arrange:
1 or 2 slices of HoneyBaked Ham or Turkey
Top with the remaining bread slices, spread side down.
Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with butter or margarine. Invert the sandwiches into a large griddle or skillet, and spread the tops with more margarine. With a spatula, press down and grill the sandwiches over moderately high heat, for 4 to 5 minutes, turn them over and grill an addition 2 to 3 minutes, or until they are golden brown on both sides.
Transfer the sandwiches with a metal spatula to a baking sheet.
Sprinkle each of the tops with:
1 tablespoon grated Gruyère,
Broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is just melted.