Ham sandwich with apple, goat cheese, Dijon, and raspberry jam

I don't want to jump the gun here, but one of my favorite things about Thanksgiving is how everything on the dinner table goes so well together, although not in an entirely intuitive way. Even right down to dessert! The whole combination is just dynamite, and I love applying the same sort of formula to other dishes and recipes. Because who doesn't love the O.G. Thanksgiving formula of savory and sweet?

In this rendition, inspired by a great sandwich that I sometimes have for lunch from a nearby cafe, I've decided to combine all the flavors of fall with some no-fail dichotomies such as sweet and spicy and fruit and cheese.  I know Thanksgiving is still a way's away, but consider this a little taste of all that is to come (and in order to not give it all away, I decided to use ham instead of turkey).

ham sandwich with apple, goat cheese, Dijon, and raspberry jam

2 large slices of good honey wheat bread
1 T or so raspberry preserves
4 slices ham off the bone
4 very thinly sliced rounds of Granny Smith apple, cut in half
1 oz goat cheese crumbles
1½ slices Swiss cheese, or just enough to cover surface
Pinch salt and freshly cracked black pepper
½ T Dijon mustard

Heat a grill pan over medium-low heat. Meanwhile, spread one slice of bread with raspberry preserves. Layer on ham (I like to roll it slightly so it isn’t flat), followed by apple slices, goat cheese, and Swiss. Sprinkle with salt and pepper. Spread other piece of bread with Dijon, and cap off sandwich with it. When grill pan has come to temperature, place sandwich on it. Set a pan lid or other object on it to keep the sandwich pressed. Grill for about 3-4 minutes, or until dark grill marks appear. Use spatula and hand to carefully flip sandwich over. Grill for another 3-4 minutes, weighted with lid, until cheese is melted and grill marks are golden. Serve right away (soup is highly encouraged).