2 jalapeños, sliced lengthwise, seeds and membranes removed
4 ounces cream cheese
6 slices Seltzer’s Lebanon Bologna
4 slices Monterey Jack
4 slices sharp cheddar
4 slices Italian bread
Preheat oven to 375°.
Slice jalapeños in half and remove seeds. Stuff each jalapeño half with approximately 1 ounce of cream cheese. Bake stuffed jalapeños on cookie sheet for 25-30 minutes. Remove from oven.
Sauté Seltzer’s Lebanon Bologna in frying pan.
Place 2 slices each cheddar cheese on 2 bread slices. Place 2 slices each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Add jalapeño halves on top of cheese. Add the 3 slices of Seltzer’s Lebanon Bologna. Place the other slice of bread on top and butter the outside bread.
Place in skillet over medium low heat butter side down. Now grill each side until lightly browned. Cheese should be melted and gooey.