Mexico City Sandwiches

• 4 tablespoons unsalted butter, softened
• 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
• Salt
• Freshly ground pepper
• 4 soft demi baguettes, split and toasted if desired
• 1 medium tomato, sliced 1/8 inch thick
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 8 thin slices of Gruyere cheese ( 1/2 pound)
• 1 small Hass avocadopeeled, pitted and sliced 1/8 inch thick
• 8 thin slices of baked ham (6 ounces)

1. In a small bowl, thoroughly blend the butter with the minced chipotles and adobo sauce and season with salt and pepper.
2. Spread the chipotle butter on both cut sides of the baguettes.
3. Arrange the tomato slices on the bottom halves of the baguettes.
4. Heat a griddle or a very large nonstick skillet.
5. Add the olive oil and, when its hot, crack in the eggs.
6. Cook over-easy over moderate heat, turning once halfway through cooking, about 1 1/2 minutes.
7. Season the eggs with salt and pepper and top each one with a slice of the Gruyere cheese.
8. Set 2 eggs on the tomatoes on each baguette bottom and top with the sliced avocado and ham.
9. Close the sandwiches and serve right away.

unsalted butter, chiles, salt, freshly ground pepper, demi baguettes, tomato, extravirgin olive oil, eggs, gruyere cheese, thin

Taken from www.foodandwine.com/recipes/mexico-city-sandwiches (may not work)