Level Seven Recipe

Cook and optionally candy the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon strips in a single layer on the rack. If making candied bacon, lightly sprinkle brown sugar over each strip. Bake 12–18 minutes until crisp to your preference. Remove from oven and transfer bacon to paper towels to drain. Keep warm or reheat briefly before assembling if needed.

Prepare soft fillings

In a small bowl, stir together the softened cream cheese and peanut butter until smooth and evenly combined. This creates a spreadable, slightly savory base that will meld with the cheeses.

Assemble cheese stack

Lay out 4 slices of bread. On each slice, spread about 1 tablespoon of the cream cheese–peanut butter mixture, leaving a 1/2" border. On top of that spread, place 1 tablespoon raspberry jelly centered (you may slightly warm the jelly to make it easier to spread). Add a few thin jalapeño slices (1–3 per sandwich, to taste). Top with equal layers of Havarti (about 1.5 oz), Pepper Jack (about 1.5 oz), and smoked Gouda (about 1.5 oz) so each sandwich will contain roughly 4.5 oz total cheese. Finish each assembled half with 2 slices of the cooked bacon laid across the cheese.

Close and butter sandwiches

Place the remaining 4 slices of bread on top to close the sandwiches. Spread about 1 tablespoon of softened butter evenly on the outer side of each top and bottom slice (both sides facing out) so each sandwich has about 2 tablespoons butter total.

Grill until melty and golden

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (two at a time if needed) and cook 3–5 minutes per side, pressing gently with a spatula or weighted press, until the bread is golden brown and the cheeses are melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting. Flip and cook the second side similarly.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1–2 minutes to allow cheeses to settle. Slice each sandwich in half on a diagonal. Serve immediately while very warm so the mix of Havarti, pepper jack and smoked Gouda is gooey, the raspberry jelly and peanut butter give sweet-savory contrast, jalapeño adds heat, and bacon adds crisp saltiness.