From: Chef Kenneth Oringer. Yield: 4 servings.

8 slices raisin bread
½ cup butter, softened
¼ cup honey mustard
8 bread-sized slices Jack cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith apple, cored, quartered and each quarter cut into 6 slices
4 bread-sized slices smoked Gouda cheese

Spread each slice of bread on one side with softened butter. Turn bread over and generously spread slice with 1 Tbsp. honey mustard. Place a slice of Jack cheese (mustard-side up) on each bread slice.

Top half the bread slices (mustard/Jack side up) with a slice of smoked Gouda. Assemble sandwiches, pressing together and leaving buttered side of bread exposed. Heat a large, heavy-bottomed sauté pan over medium heat. Grill sandwiches in batches, cooking until golden brown on one side, then flipping the sandwich over and browning. Repeat process with all sandwiches.

Place on serving plates. Cut sandwich in half or in quarters on bias. Serve immediately.