Chiles Rellenos Croque-Madame
A traditional croque-madame is a heartier version of a croque-monsieur because it's served with an egg on top of the sandwich. Instead of bechamel and Gruyere, this playful version includes pepper jack, chiles and chipotle. —Lauren Wyler, Dripping Springs, Texas
Ingredients
- 1 can (7 ounces) whole green chiles, drained
- 8 slices country-style white bread
- 3 tablespoons chipotle mayonnaise
- 4 slices pepper jack cheese
- 1/2 pound sliced deli ham
- 5 tablespoons butter, softened, divided
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Fresh minced chives, optional
Directions
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1Slice 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.
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2On 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.
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3Meanwhile, 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.
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