Preheat your oven to 425°F. Place the jalapeños on a baking sheet and roast until the skins blister, about 15 minutes. Once roasted, let them cool before peeling and chopping.

In a bowl, combine the chopped roasted jalapeños with softened cream cheese, minced garlic, lime juice, salt, black pepper, smoked paprika, and cilantro (if using). Mix until creamy and well-combined.

Take your bread slices and butter one side of each. This will help them develop a delicious, golden crust when grilling.

On the unbuttered side of two slices, generously spread the jalapeño dip. Top with a mix of cheddar and mozzarella cheeses, then place the remaining bread slices on top, buttered side up.

Heat a skillet over medium heat. Add the sandwiches and cook for 3–4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.

Remove the sandwiches from the skillet, let them cool for a minute, then slice and serve while still warm for the best cheesy experience.