Roasted Pepper Jack Melt

Wash the red bell pepper and jalapeño peppers, then slice them in half.

Remove the stems, seeds, and veins.

Place the pepper halves on a baking sheet, skin side up, and broil on low from the highest rack position in your oven.

Keep a close eye on them; you want the skin to begin to blacken and bubble.

Remove the roasted peppers from the oven and place them in a ziplock bag.

Put the bag in the fridge for about 20 minutes to cool.

After cooling, the skins should slide right off easily.

Roughly chop the peppers after removing the skins.

Butter one side of each slice of sourdough bread.

Divide the Monterey Jack cheese in half.

On the non-buttered side of half of the bread slices, evenly distribute half of the cheese.

Top the cheese with the chopped roasted peppers, then add the remaining cheese on top of the peppers.

Place the remaining slices of bread on top, buttered side facing out, to form sandwiches.

Cook the sandwiches at 325°F for four minutes on each side until golden brown and the cheese is melted.

Once cooked, slice the sandwiches diagonally and serve hot.