Cook the bacon to crisp and drain on paper towels.

Heat two flat griddle pans over low heat.

Butter one side of all six slices of bread and place buttered side down onto the two pans (3 per pan).

Immediately place three slices of provolone on two slices each (letting them hang over the sides a little), divide the cheddar between two slices and divide the Havarti between two slices.

The low heat will give the cheese a chance to melt while the bottom browns. As soon as the bottoms are golden and the cheese melted, remove all to your cutting board.

To build, place four strips of cooked bacon over each provolone bread slice.

Pick up the slice of bread with cheddar and spread a tablespoon of jam on the toasted bread side. Lay jam side down (cheddar up) onto the bacon. Repeat for the second cheddar slice.

Place the last of the jam on top, divided between the two sandwiches.

Place the lettuce on top of the jam on each sandwich.

Pick up the slice of bread with Havarti and smear mayonnaise on the cheese side. Press mayo side down (Havarti up) onto the lettuce. Repeat for the second sandwich.

Place a long toothpick or skewer into the center of each side. With a sharp serrated knife, cut corner to corner to yield four triangle pieces for each sandwich.

Place cut side up on plates and serve with chips and pickle.