Preheat your broiler to high. Place two slices of sourdough bread on a baking sheet and broil them for 1-2 minutes, watching closely for a lightly browned finish.

Carefully flip the toasted bread slices over, placing sharp cheddar cheese on one slice. Return to the broiler and cook for another 1-2 minutes, or until the cheese is bubbling and melted.

Once the cheese has melted, generously top it with the pickled jalapeños while it's still hot.

On the non-cheese slice of bread, spread a layer of grainy Dijon mustard, followed by a drizzle of honey.

Layer thin slices of Honeycrisp apple and red onion, followed by a handful of fresh arugula on the mustard side.

Add a handful of kettle potato chips on top of the arugula.

Gently press the sandwich slices together, ensuring all ingredients are neatly tucked inside. Slice the sandwich in half and serve immediately.