Wearing gloves, slice the fresh jalapenos in half lengthwise and remove the seeds. Fill each half with cream cheese.

Preheat your oven to 375°F (190°C) and place the stuffed jalapenos on a parchment-lined baking sheet. Bake for 25-30 minutes until bubbly and lightly browned.

Grab four slices of Italian bread. On two slices, layer sharp cheddar, and on the other two, layer Monterey Jack. Distribute sliced jalapenos and top with bacon and cilantro.

Butter the outer sides of each sandwich and grill in a skillet over medium-low heat for 3-4 minutes per side until golden and crispy.

Remove the sandwiches, let them rest for a minute, then slice and serve warm, ideally with tomato soup.