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1
Begin by roasting the jalapenos.
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2
Turn your broiler on to 400 F (200 C).
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3
Put the jalapenos on a baking sheet in the top of the oven.
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4
Look at them after about 4 5 minutes, and if they are blackened, turn them over and allow to blacken on all sides.
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5
Remove to a plate and allow to cool about 10 minutes.
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6
When the jalapenos have cooled enough to handle them, strip the blackened skin off, then cut them in half and scrape away the seeds and set aside.
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7
Half the avocado and hold it in your hand.
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8
Carefully use a knife to cut thin slices into the flesh, then use a spoon to remove it from the skin and set aside on a plate.
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9
(be careful to not let the knife pierce the skin when slicing).
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10
Butter one side of each slice of bread and stack them with the buttered sides touching.
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11
Spread 1 tbsp of cream cheese on the exposed top piece of bread.
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12
Sprinkle some cheddar on top of the cream cheese, then lay 4 slices of bacon on each sandwich.
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13
Place a slice of pepper jack on the bacon, then add the avocado and remaining cheddar.
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14
Spread another tbsp on cream cheese on the unbuttered side of the bottom piece of bread and place on top.
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15
Grill on a griddle over medium low heat until the cheese is melted and the bread is golden brown.
