Step 1
Start by heating up a non-stick pan over medium heat. Make sure the pan is not too hot or the bread will burn before the cheese has a chance to melt.

Step 2
While the pan is heating, collect your bread, cheese, and chopped pickled jalapenos. Take the two slices of bread and spread a good dollop of unsalted butter on one side of each slice.

Step 3
Put one of the bread slices butter-side down in the heated pan. You should hear a sizzle when the bread hits the pan.

Step 4
Add 1/4 cup of chopped pickled jalapenos to the tomato soup and heat over low heat until it is warm.

Step 5
Take 1-2 slices of pepper jack cheese and place them on top of the bread in the pan, making sure to evenly distribute them. Add 1/2 teaspoon of smoked paprika on top of the cheese. This will give your sandwich a delicious smoky spicy flavor.

Step 6
Put 1-2 slices of cheddar cheese on top of the pepper jack cheese and then spoon or pour hot tomato soup on top of the cheddar cheese. Spread the soup evenly to create a layer of soup to complement the cheese and the bread.

Step 7
Take the second slice of bread and put it on top of the soup, butter-side up. Press lightly on the bread to help the cheese and the soup to stick together.

Step 8
Leave the sandwich to cook for 1-2 minutes, checking occasionally to make sure that the bottom of the sandwich isn't burning

Step 9
Once the bottom of the sandwich is golden brown, flip the sandwich over and cook for 2-3 more minutes.

Step 10
Flip the sandwich one more time and continue to cook for an additional 5-7 minutes. This will give the soup and cheese more time to meld together and create a deeper flavor.

Step 11
Once both sides of the sandwich are golden brown and the cheese is melted and bubbly, take the sandwich out of the pan and let it cool for a minute or two before serving.

Step 12
Cut the sandwich in half and serve hot. Enjoy this delicious and slow-cooked twist on a classic grilled cheese sandwich!