Split and lightly toast the English muffin just until the interior starts to get a little crispy, but not yet browned.
Heat a cast iron skillet over medium to medium-high heat.
Meanwhile, spread the peanut butter over the interior of one half of the English muffin, the bacon jam over the interior of the other half.
Lay the slices of cheese over one half of the English muffin and top with the other half.
Add the butter to the pan and once it’s fully melted and starts bubbling, add the sandwich.
Once the cheese starts to get a bit melty and the muffin is lightly browned, flip and repeat on the other side.
Remove from pan once the other side is browned and the cheese is melted.