Jalapeno Popper Sandwich

Preheat oven to 375 degrees.
Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on a baking sheet for 25-30 minutes. Remove from oven.
Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite-size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices of bacon to the slices of bread with the Monterey Jack. If desired, add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.
Top each sandwich with several pats of butter. Place in skillet over medium-low heat, butter side down. Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Use gloves to cut the peppers in half and remove the seeds. Wash your hands thoroughly after working with these peppers, as they can be a real irritant if you touch your face.
A small amount of cream cheese mounded in the pepper works best. If too much is in there, it will cook out.
If you like your jalapeno poppers less soft, lessen the cooking time by ten minutes.
Use good quality smoked nitrate-free bacon.
This sandwich is worthy of thick bakery-style white bread, Italian bread, or European Artisan Bread.
Use excellent quality, fairly thick slices of cheese, as the cheese should be the star of the show.