Heat the oil in a sauté pan over medium heat. Add the peppers and cook until softened and burned on edges.
Add pepper and salt, stir to combine, and transfer to bowl.
In same sauté pan, on medium heat, add the pernil. Cook until heated through and crisp on the edges.
Heat a second (clean) sauté pan over medium heat. Butter one side of each slice of bread. Place two slices buttered side down on pan.
Sprinkle each slice with 1 ounce of habanero jack, top with 1/4 of the peppers, layer on 1/4 of shredded pernil, another ounce of cheese and top with another slice of bread, buttered side up.
Cook for two minutes, flip, and cook for another minute or until bread is golden and toasted. Repeat with remaining peppers, habanero jack, pernil and bread.