Heat a large nonstick or cast iron pan over low heat.

I find it's best to make one sandwich at a time. Butter one side of 2 slices of bread. Then add 3 tablespoons of the spreadable cheese to the other side of one of those slices. Place 1 slice butter side down in the pan. Top with 3 slices of smoked gouda per sandwich and jalapeño slices.

You can add the coconut fakin’ bacon now if you want, but I prefer adding into the sandwich after it's grilled as this will prevent the coconut bacon from getting too soggy. If using another kind of bacon you can add it in on top of the jalapeño slices. Then add the other slice of bread butter side up on top.

Cover the pan with a lid and heat for about 5 to 6 minutes or until an even golden brown is achieved on the bottom of the sandwich. Carefully flip the sandwich and leave covered for another 5 to 6 minutes until crispy and golden brown on the other side. Then turn off heat and leave the lid on for about 5 more minutes to get the cheese really melted. The key to get the cheese slices to melt well is to heat the sandwiches over low heat for a longer amount of time and trap the heat in the pan with the lid.

Gently lift the top piece of bread to add a handful of coconut fakin’ bacon to the sandwich. Slice in half and eat immediately! Make the other sandwich the same way as above.