The Speakeasy Grilled Cheese

In a small bowl, whisk maple syrup, bourbon and brown sugar. In a second small bowl, combine marmalade and mustard. Add 1 teaspoon bourbon-sugar mixture to marmalade-mustard mixture; whisk until combined. Set both sauces aside.

In a large skillet over medium heat, render fat from bacon, frying until just crisp, flipping once. Drain bacon on paper towel, leaving bacon fat in skillet. Add sage leaves to hot bacon fat; fry 20 to 30 seconds. Remove sage to paper towel to drain.

Place apricots in skillet with bacon fat. Add 1 tablespoon butter to skillet. Cook apricots until caramelized. Add bacon and bourbon-sugar mixture to skillet. Simmer until thickened to the consistency of a glaze and until apricots and bacon strips are well-coated, approximately 2 minutes. Set aside.

Heat a second large skillet* over medium. Meanwhile, butter one side of each bread slice with remaining butter. Place slices buttered-side-down on a flat work surface. Top 2 bread slices with 2 slices havarti each; top remaining 2 bread slices with marmalade-mustard mixture and 3 gouda slices each. Fry bread slices, buttered-side-down, covering skillet with lid until cheese melts and bottom of bread is crisp.

To assemble sandwiches, place havarti-topped bread on a plate. Top with caramelized apricots, sage leaves and bacon. Place remaining bread slices, Gouda-side down, on top. Press to form sandwiches and serve immediately.