Whisk unsweetened plain almond milk, ground chia seeds, gluten free flour, and salt together until lumps are gone. Set aside.
Spread raspberry jam on two slices of bread. Spread Dijon mustard on the other two slices of bread.
Put 2 slices of vegan Swiss and 2 slices of tofu bacon on top of raspberry jam. Top with the remaining slices of bread, mustard side down.
Heat vegan butter in a pan on medium heat. Dip one sandwich in the batter, then place it in the pan. Cover the pan with a lid so the vegan cheese melts. Repeat with the other sandwich. Cook both sides until golden brown.