Step 1

Preheat the oven to 425°Fahrenheit and line a baking sheet with parchment paper.

Step 2

Brush the jalapeños with olive oil. Place cut side down on the baking sheet and roast for 10-15 minutes until the skin is blistered. Cool for 5 minutes, then transfer to a ziploc bag to steam for 5 minutes. When cool enough to handle, peel off the skins and slice.

Step 3

In a medium bowl, beat the cream cheese until smooth. Add the garlic powder, salt, pepper, and green onions and mix until combined.

Step 4

Spread the cream cheese mixture on one side of each slice of bread. Top 4 of the bread slices with the shredded cheeses, roasted jalapeño slices, and crumbled bacon. Place the remaining 4 bread slices on top, cream cheese side down.

Step 5

Heat a large skillet or griddle over medium-low heat. Butter the top side of each sandwich generously, then place in the skillet, butter side down. Cook for 3-4 minutes, butter the top sides, then flip and cook for another 3-4 minutes or until golden brown and melty.

Step 6

Let the sandwiches rest for a few minutes before cutting in half. Serve immediately while hot and gooey. Enjoy!