There is a woman, Heidi Gibson, who has a restaurant in San Francisco focused only on grilled cheese. This is my take on one of her creations. We have a base of sourdough bread, add cheddar and Gruyère, then jalapeño, and apricot jam. Then add smoky bacon and grill it to perfection. Sweet, spicy, salty, creamy, and again smoky in one bite. I hope you like it.

2 slices sourdough bread
Butter
1/4 cup cheddar cheese, shredded
1/4 cup Gruyère cheese, shredded
1 jalapeño pepper, ribbed and seeded
2 tablespoons apricot jam or preserves
3 strips of bacon (A to Z Butcher in Stafford, VA)

Cook bacon crispy.

Cut jalapeño in quarters.

Cook jalapeño in bacon grease.

Butter bread in one side.

Add cheeses to bread.

Add bacon and jalapeño.

Spread top unbuttered side with apricot spread.

Add to a skillet on medium heat.

Cook until brown and flip cook until brown on second side.

Serve.