Preheat your oven to 450 degrees. Place about 10 to 12 medium-sized jalapeno peppers on a baking sheet that has been lined with parchment paper. Roast the peppers until the skins have blackened, and the peppers have turned from a bright shiny green to a dull green collar. Cooking the peppers will take about 10 - 12 minutes.
With gloved hands, pull off the skin of the peppers. (The skins are tough). Pull the stem off of the peppers, and then open the peppers up with one cut down the pepper, open the pepper and then scrape out the seeds. If you like a lot of heat leave the peppers whole, if not, consider cutting them into small strips.
Turn the oven down to 400 degrees, you will cook the sandwiches in there. In a small bowl combine cream cheese, Hellmann’s® Mayonnaise, shredded cheddar cheese, ground chipotle (optional), and Worcestershire sauce. Stir until the cheese filling is uniform. Prepare the sandwiches by spreading 1/4 of the cheese mixture on 4 slices of bread. Place jalapeno pepper pieces on top of the cheese, you will want to cover up the cheese filling.
Place 6 pieces of bacon on the peppers (that's 3 pieces of whole bacon that you broke in half), and then top with 2 slices of cheese. Top sandwich with the remaining slice of bread. Lightly butter the outer pieces of bread on each sandwich. Place sandwiches on a baking sheet. Bake sandwiches for about 5 minutes or until golden brown, flip sandwiches over, and continue to bake until they are golden brown. They will take less time on the outside. If you have a convection oven, be extra careful with the time.