Set a heavy bottomed skillet or grill pan on medium high heat. While the pan is heating, lay the slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one with the jalapeno cream cheese.

Lay the slices of pepper jack cheese over the cream cheese. You might have to tear down the cheese slices, depending on the size and shape of your bread slice. The idea is to completely cover the surface of the bread with pepper jack cheese. Lay as many slices of pickled jalapenos and red onions as you like. I try to distribute them evenly so that you get some in every bite. Cover with the other slice of pepper jack, followed by the other slice of bread, cream cheese side down.

When the skillet is hot, lower the heat to low and cook the sandwich for 2 to 3 minutes each side, checking in between to check until the bread is toasted and the cheese is melted. After the first flip at 2 minute mark, I strongly recommend covering the sandwich with a dome or the pan with a lid, This helps in melting the cheese nicely. Turn the heat off and allow the sandwich to cool for a minute. Cut in half and serve warm.