Preheat your oven to 375°F (190°C). Slice each jalapeño in half lengthwise, then deseed them. Stuff each jalapeño half with about 1 ounce of cream cheese, ensuring the cream cheese fills the cavity evenly. Arrange the stuffed jalapeños on a baking sheet and bake for 25-30 minutes, until the peppers are softened and the cheese is hot. Remove from the oven and set aside to cool slightly.

While the jalapeños are baking, lay out the 4 slices of Italian-style bread. Place 1 slice of sharp cheddar cheese on 2 slices of bread, and 1 slice of Monterey Jack cheese on each of the remaining 2 slices. Once the baked jalapeños have cooled slightly, slice them into bite-size pieces. Divide the jalapeño pieces evenly over the slices of bread with cheddar cheese. On the slices topped with Monterey Jack cheese, add 2 slices of crispy bacon to each. If you like, sprinkle chopped cilantro over the jalapeño side for extra freshness.

Carefully combine one cheddar-jalapeño-topped bread slice with one Monterey Jack-bacon-topped slice to create 2 sandwiches, making sure the fillings are evenly distributed. Top each sandwich with several pats of butter on the outside. Heat a skillet over medium-low heat and place the sandwiches, buttered side down, into the skillet. Add more butter pats on the exposed top side of each sandwich. Grill the sandwiches on both sides until golden brown and the cheese is melted and gooey—about 3-4 minutes per side. I like to grill them slowly to achieve a perfectly crisp exterior and allow the cheeses to fully melt.