INGREDIENTS: -2 large jalapenos (slit lengthwise remove seeds/ribs, try not to detach into halves)* -4 slices sourdough bread -1 tablespoon butter -2 tablespoons (1 oz) cream cheese -1/4 teaspoon granulated garlic (powder) -1/3 cup shredded pepper jack or monterey jack cheese (I used Habanero Jack) DIRECTIONS: To roast the peppers: 1. Cut off the top of the jalapeno and cut a slit lengthwise. Part open the pepper and remove seeds/ribs. Try to keep the pepper attached at the other end and flatten. 2. In a heated cast iron skillet, roast the peppers until they start to develop a light char on the skin. It took me about 5 minutes per side. Remove to a plate. Set aside for later use. To assemble the sandwiches: 1. Butter one side of each of the bread slices. Flip slices over and spread cream cheese on the inside of each slice. Sprinkle the granulated garlic evenly over all the slices. Place a small amount of pepper jack cheese on 2 of the slices. Place the roasted jalapenos on those slices. Sprinkle the remaining pepper jack on top of the jalapenos. Top with the remaining bread slices with butter side up. 2.Grill sandwiches in a non-stick skillet over medium heat. Flip and cook until golden brown on each side. About 3 minutes per side. Slice in half and serve immediately. Notes You can replace these roasted jalapenos for the jarred, pickled jalapenos. Give them a quick rinse. It will get rid of that pickled flavor. @ImLIz I saw this and thought of your Grilled Cheese Collection.