Ingredients
1 can (7 ounces) whole green chiles, drained8 slices country-style white bread3 tablespoons chipotle mayonnaise4 slices pepper jack cheese1/2 pound sliced deli ham5 tablespoons butter, softened, divided1 cup shredded sharp cheddar cheese4 large eggs1/8 teaspoon salt1/8 teaspoon pepperFresh minced chives, optional
Preparation
Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter.
On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer.
Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives if desired.
