Stir together Strawberry-Lemonade Jam, minced shallot, olive oil, and Dijon mustard; spread on 1 side of 4 bread slices. Top each with 3 slices deli ham, 1/3 cup (1 1/2 oz.) shredded Gruyère cheese, and 1 bread slice. Brush 1 Tbsp. melted butter on both sides of each sandwich. Cook sandwiches in a large nonstick skillet or griddle over medium-high heat 1 minute on each side or until browned.