Preheat oven to 350 degrees.

Spread each of the bagel halves with some on the pesto and place on a baking sheet. Bake at 350 degrees for 5-7 minutes until lightly toasted.

In a microwave safe bowl, combine the raspberry jam and mustard. Microwave for 15-30 seconds and stir until well combined.

Spread some of the jam mixture over the bottoms of the bagels. Top with turkey and a slice of havarti if desired. Replace tops and serve. Serves 4.