I don't know why I did this. I was making a normal grilled cheese, saw the jam in the fridge, and it seemed like a good idea. Turns out it's great! The sweetness of the strawberry jam contrasts with the heat and tang of pickled jalapeños surprisingly well. If in doubt, make it without the jam and spread some on a corner when it's done.

Ingredients
* Havarti cheese (sliced thin)
* Bread
* Strawberry jam
* Pickled jalapeños
* Mayonnaise

Directions
1. Put a thin spread of mayo on the outside of two slices of bread, and a spread of jam on the inside of one of the slices. (Go easy on the jam, it only needs a little.)
2. Assemble with a slice of cheese, some pickled jalapeños, another slice of cheese, and the top slice of bread.
3. Cook in a pan over medium heat, flipping every few minutes, until golden brown on both sides and the cheese is melted.

(Literally every combination of stove and pan cooks this differently, so you're on your own to figure out the best heat and timing for it, sorry.)