Preheat your oven to 375°F (190°C). Slice each jalapeño in half lengthwise and remove the seeds and membranes. Fill each jalapeño half with about 1 ounce of cream cheese, then arrange them on a baking sheet. Bake for 25–30 minutes until the peppers are semi-soft and the cream cheese is bubbly.

While the jalapeños bake, take two slices of thick white bread and place one slice of cheddar cheese on each. Place one slice of Monterey Jack cheese on two other slices. Once the jalapeños are baked, slice them into bite-sized pieces and distribute them evenly atop the cheddar slices. Layer two strips of crispy bacon on top of each Monterey Jack slice before combining the halves to form two sandwiches.

Spread butter on the outer sides of each sandwich. Heat a skillet over medium-low heat. Place the sandwiches butter-side down in the skillet. Grill each side for about 3–4 minutes until golden brown and crispy, flipping once.