In small bowl whisk maple syrup, bourbon and brown sugar. In second small bowl, combine marmalade and mustard. Add 1 teaspoon bourbon mixture to mustard-marmalade mixture; whisk until combined. Set both sauces aside.
In a large skillet over medium heat, render fat from bacon, frying until just crisp and flipping once. Drain bacon on paper towel, leaving bacon fat in skillet. Add sage leaves to hot bacon fat; fry 20-30 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 glaze to skillet. Simmer until thickened with consistency of glaze and until apricots and bacon strips are well coated, approximately 2 minutes. Set aside.
Heat a second large skillet over medium, Meanwhile, butter 1 side of each bread slice with remaining butter . Place slices buttered-side-down on flat working surface. Top 2 bread slices with 2 slices havarti each; top remaining 2 bread slices with reserved 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 plate. Top with reserved caramelized apricots, sage leaves and bacon. Place remaining bread slices, gouda-side down, on top. Press to form sandwiches and serve immediately.
- 1 tablespoon maple syrup
- 1 tablespoon bourbon
- 1 tablespoon brown sugar
- 1 tablespoon orange marmalade
- 1 tablespoon whole grain Dijon mustard
- 6 slices center-cut bacon
- 8 fresh sage leaves
- 6 fresh apricots, pitted and quartered
- 3 tablespoons butter, softened and divided
- 4 slices pumpernickel rye bread
- 4 slices (1-ounce each) Wisconsin Havarti cheese
- 6 slices (1-ounce each) Wisconsin Gouda cheese