Recipe

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• 8 slices raisin bread
• 4 oz butter, softened
• 1/4 cup honey mustard
• 8 slices monterey jack cheese ( bread-sized slices)
• 8 slices apple-smoked bacon , fried crisp
• 1 large granny smith apple, cored, quartered and each cut in six slices (24 slices in all)
• 4 slices smoked gouda cheese ( bread-sized slices)

• 1 Spread each slice of the bread on one side with soft butter. Turn over and generously spread with 1 tablespoon honey mustard.
• 2 Place a slice of Jack (mustard side up) on each bread slice.
• 3 Top half the slices (mustard /Jack side up) with 2 slices of bacon. Shingle 6 apple slices over the bacon.
• 4 Top remaining 4 slices (mustard/Jack side up) with a slice of Smoked Gouda.
• 5 Assemble the sandwiches, pressing together and leaving buttered side of bread exposed.
• 6 Heat a large heavy-bottomed sauté pan over medium heat.
• 7 Grill the sandwiches in batches, cooking until golden brown on one side, then flipping the sandwich over and browning. Repeat process with all sandwiches.
• 8 Place serving plates. Cut sandwich in half or quarters on bias. Serve immediately.