Pile the roasted jalapeños & both cheeses in between 2 slices of bread. Using shredded cheese instead of sliced cheese allows the cheese to melt faster & more evenly. Spread the outside pieces of bread with softened butter & cook in a skillet at medium heat until both sides are lightly browned and the cheese inside is melted.

To roast jalapenos: Put your oven on broil & stick the jalapenos right on the oven rack. Broil them near the heat (top of the oven) and turn them after a couple of minutes with a pair of tongs. You want each side to get nice & blackened. Once blackened, just pop them into a ziplock bag & seal it shut. Let the peppers sit in there and steam for about 15 minutes while they cool. Once cooled, the blackened skin will just slip right off. Remove the seeds if you don't like it spicy (or leave if you do!) and just chop them up or leave him whole. They are SO good!