For the Jalapeno Popper Dip

4 oz. cream cheese softened
1/4 cup mayo
3 oz. diced green chiles, drained and minced (about half of a 7 oz. can)
2 slices bacon, cooked until crispy and chopped into small pieces
2 cloves garlic, minced
Salt and pepper
4 oz. shredded pepper jack cheese
1 oz. cheddar cheese

Instructions:

For the Jalapeño Dip:

1. Preheat the oven to 300 degrees F.
2. Mix the cream cheese, mayo, diced green peppers, bacon, and garlic into a large bowl. Season with salt and pepper and add about half of the shredded pepper jack cheese.
3. Spoon into an oven-safe baking dish and top with the remaining pepper -jack and cheddar cheese.
4. Bake until bubbling, about 30 minutes.
5. With the dish still in the oven, turn the oven to broil to brown the cheesy top layer, 2 to 5 minutes.
6. Remove from oven and allow to cool a few minutes.

For the Sandwiches:

1. Preheat the oven to 400°F.
2. Toast the buns.
3. If desired, spread a thin layer of mayo on the bottom bun. Add the green leaf lettuce and large folded piles of lunch meat.
4. Place the red onion, tomato, and bacon on top.
5. Spread a heaping tablespoon of the jalapeno popper dip onto the remaining bun top and cover to coat. Add more jalapeno dip if desired.
6. Top the sandwiches and secure with a toothpick.
7. On a clean baking sheet, slide the sandwiches into the oven just to warm everything and melt the dip over the beef a little more.
8. Serve with all your favorite sides and enjoy.