In a small bowl, combine 2 tablespoons Price's Original Pimento Cheese with 1 teaspoon minced jalapeño. Set aside.
Heat a cast iron skillet over medium heat. Coat with 1 tablespoon olive oil. Cook turkey bacon in skillet, about four minutes per side, until crispy. Remove from pan and set aside to drain excess grease.
Butter two slices of white bread: one side each. Set bread slices onto a cutting board, butter side down. On one slice of bread, evenly spread 1 tablespoon Price's Original Pimento Cheese to cover the bare side of the bread. On the other slice of bread, repeat using the pimento cheese with jalapeños.
Cut bacon slices into halves. Lay four halves of bacon directly onto the jalapeño spiced cheese, covering the spread entirely. Sprinkle bacon with 1/4 cup of freshly grated sharp cheddar.
Lay other bread on top of the bacon and shredded cheese, so the pimento cheese side meets the bacon and cheddar. We will be cooking the sandwiches with both butter sides facing out.
Use a spatula to transfer the sandwich to your cast iron skillet, butter side down. Cook about one minute, then flip. Cook the other buttered side one minute. Both sides should be very brown and crispy.
Remove from the pan, and cut off crusts. Cut crustless sandwich into four equal squares. Stack two squares together, creating two layered mini sandwiches.
Repeat with another sandwich for a total of four mini stacked grilled cheese sandwiches. Serve hot and enjoy!