Broil the jalapeño peppers in the oven on a baking sheet until the skins blacken and blister slightly. Remove from oven and transfer to a sealed container. Allow the peppers to steam for 10-20 minutes, or until cool enough to handle. Once cool, remove the skins and coarsely chop into pieces, removing seeds if desired.
Spread two slices of bread with goat cheese. Top with chopped jalapeños, to taste, and two slices of bacon each. Spread apricot preserves on the other two slices of bread, and layer onto sandwiches, spread side down.
Butter both sides of each sandwich. Grill on a skillet or griddle over medium heat until bread is golden brown and toasted on both sides, about 4-5 minutes.