For the smoothie: Pour the pomegranate juice into the blender. Add the bananas, blueberries, ice and honey and blend until smooth. Pour into the bottoms of four 8-ounce glasses and tap the glasses on the countertop to help even the layer. Freeze while preparing the next layer. Rinse out the blender and pour in the orange juice. Add the ice, yogurt and bananas and blend until smooth. Pour the white layer on top of the blue layer in the glasses, again tapping the glasses on the countertop, and then return to the freezer. Rinse the blender once more and pour in the pomegranate juice. Add the strawberries, bananas and ice and blend until smooth. Pour the red layer on top of the white layer. Keep in the freezer until ready to serve.
For the grilled cheese: Preheat a griddle to medium heat. Slice the sandwich loaf horizontally into 8 slices, each about 1/4-inch thick. Layer 4 ounces of the cheese onto each of 4 slices, followed by 2 slices of the ham. Spread 1 tablespoon mustard onto each of the remaining slices. To kryptonize the grilled cheese, add 1 to 2 tablespoons of the pickled jalapenos to each sandwich, depending on your level of heat. Close the sandwiches.
Spread 1/2 tablespoon of the butter on the top side of each sandwich, using more if needed to evenly coat. Place as many sandwiches as will fit, buttered-side down, onto the griddle. Spread the remaining butter onto the second sides of the bread. Cover the sandwiches with a large bowl or saute pan to help melt the cheese and griddle until golden brown on the bottom, about 2 minutes 30 seconds. Flip and continue cooking, covered, another 2 minutes 30 seconds. Remove, and repeat with remaining sandwiches, if needed. Serve with the smoothies.
From Vince Camillo for Cooking Channel