8 slices of your bread of choice (I used Rudi's Gluten Free Multi-grain bread, and whole wheat bread)
4 t Dijon mustard
4 T strawberry preserves (I used Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves)
2 slices of bacon, cooked until crispy, and crumbled
1 c (about 4 oz.) Havarti cheese, shredded
2 T butter and/or olive oil (I used 1 T of each)
Spread four of the slices of bread with 1 t Dijon mustard on each.
Spread the other four slices 1 T of preserves on each.
Divide the bacon evenly among the slices with the preserves. Top each with 1/4 c Havarti cheese.
Top with the slice of bread spread with the mustard.
Melt butter and olive oil in a pan over medium-low heat.
Cook the sandwiches for about 3-4 minutes per side, or until golden brown and the cheese has melted. Covering the pan with a lid during cooking will help the inside get all warm and gooey before the bread gets too browned.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2012/05/08/strawberry-bacon-havarti-grilled-cheese/