1. Begin by slicing the Emborg Camembert into thin pieces.

2. Next, use a mandolin to slice the pear thinly, and layer it on top of the Emborg Camembert.

3. Spread a generous amount of raspberry jam on one side of each slice of sourdough bread.

4. Now, layer the Emborg Camembert and pear in between the raspberry jam-coated sides of the sourdough slices.

5. Spread some Emborg Salted Butter on the outsides of the sandwich.

6. Place the sandwich on a heavy-bottomed pan and toast until golden brown on both sides.

7. Once the sandwich is toasted to perfection, remove it from the pan and serve hot.