Wear gloves when working with jalapenos.

Slice jalapenos lengthwise and remove stems, seeds, and ribs.

Place jalapeno halves skin side up on a foil-lined baking sheet.

Drizzle with olive oil and broil for about 5 minutes until the skin is charred.

Monitor closely during broiling.

Cool the jalapenos and remove the charred skin.

Mince the roasted jalapenos and place in a large bowl.

Add grated cheddar cheese, cream cheese, mayonnaise, pimentos, salt, and pepper to the bowl.

Mix all ingredients well.

Add extra sharp cheddar cheese at the end for texture.

Store pimento cheese in the refrigerator for up to 1 week.

Heat a grill pan over medium-high heat.

Butter one side of a slice of sourdough bread.

Spread pimento cheese generously on the other side of the same slice of bread.

Top with the other slice of bread.

Place the buttered side of the sandwich on the hot grill pan.

Smash the sandwich with a spatula to create grill marks.

Brush butter on the top side of the sandwich.

Flip the sandwich when the bottom is golden brown (about 2-3 minutes).

Cook the other side until golden brown.

Serve warm.