Prep the jalapeños. Slice each jalapeño in half lengthwise. Use a small spoon to scoop out the seeds and white membranes if you want less heat. Fill each half generously with softened cream cheese.

Smoke the jalapeños. Place the cream cheese stuffed jalapeño halves directly on the Traeger grates. Smoke for 20 to 25 minutes until the jalapeños are tender and the cream cheese is soft, slightly golden, and smelling absolutely incredible.

Cook the bacon on the irontop. While the jalapeños are smoking, lay your bacon strips on the Traeger irontop and cook until crispy. Once done, cut or break each strip in half and set aside.

Spread Miracle Whip on the bread. Spread Miracle Whip or your chosen alternative on the outside of each slice of bread. This is the side that will go face down on the irontop so make sure you are spreading it on the right side.

Start building the sandwiches. Place one slice of Swiss cheese on one slice of bread and one slice of cheddar on the other slice for each sandwich. The two different cheeses on each side melt together and create the best base. Place each side down on the irontop to start melting.

Add the jalapeños and bacon. Place one smoked jalapeño half and several pieces of the crispy bacon on top of the cheese slice. Bacon on one side, jalapeños on the other.

Add the provolone at the end. Lay a slice of provolone on top of the bacon layer. Continue cooking until the provolone is fully melted. This step creates an extra gooey, almost fondue-style layer inside the sandwich and it is so worth it.

Close, press lightly, and serve immediately. Press the sandwich together gently and get it to the table right away while everything is still hot and melty. We always serve ours with a bowl of tomato soup for dipping.