A sweet and spicy grilled cheese sandwich with crispy bacon.
Cook bacon in a large skillet over medium-high 8-10 minutes, or until crisp; remove to drain on paper towels.
Mix together raspberry jam and adobo sauce.
Spread thin layer of butter or mayonnaise on one side of each slice of bread. Place four slices butter side down on parchment paper.
Top each with raspberry jam mixture, one slice gouda cheese, one slice cheddar cheese, and three half slices of bacon. Top each with remaining bread slices, buttered sides up.
Cook sandwiches in a non-stick skillet or preheated sandwich grill over medium heat for 2-3 minutes on each side, or until golden brown and cheese is melted.
You can substitute your favorite jam flavor and whatever cheeses you prefer.