**Use gloves while handling Jalapeño Peppers** Position oven rack on highest level then turn on broiler to high. Line a small baking sheet with foil. Place the pepper slices skin side up on the baking sheet and broil 3-4 inches from the broiler heat source. Let the peppers roast for 3-4 minutes or until they are charred and the skin is blistered, and mostly black. Remove from the oven, place in a plastic bag and seal for about 15 minutes to steam off the charred skin. After steaming, remove the charred skin and set peppers aside. Butter outsides of each roll half. Place halves butter-side down on a plate, then layer inside bottom half of roll as follows: cheddar, mascarpone, peppers, mascarpone, cheddar top of roll. Place in electric grill press or a hot skillet and grill 2-3 minutes on each side while pressing by hand with a manual grill press or a heavy pan.