Remove stems from your jalapeños, scrape out the membranes and seeds, then dice.
Saute diced peppers in olive oil over medium heat until softened and starting to brown.
Add garlic and saute briefly, then remove from heat and stir peppers & garlic into cream cheese.
Spread one side of each slice of bread with butter.
Spread the jalapeño-cream cheese mixture thickly on the other side of one piece of bread, then place butter-side-down in cast iron grill pan or skillet.
Add bacon, breaking pieces to fit on sandwich, then add shredded or sliced cheddar to taste.
Top with the second piece of bread, butter-side-up.
Cook each side of your sandwich over medium heat until both sides are browned and your cheese is nicely melted, then enjoy.
Notes
Note: Make these in batches -- my small grill pan makes one sandwich at a time; my large skillet makes two. If you hate chopping peppers as much as I do, just give them a short whirl in a little food chopper.