Green Chile Western Ham and Egg Sandwich

Name: Green Chile Western Ham and Egg Sandwich
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 New Mexico or Hatch chiles, halved lengthwise, seeded; 1 jalapeno, halved lengthwise, seeded; 1/2 small green bell pepper, halved lengthwise, seeded; 2 tablespoons fresh cilantro, chopped; 2 teaspoons white wine vinegar; 1/2 clove garlic, minced; Kosher salt and freshly ground black pepper; One 1-pound ham steak; 1/2 clove garlic; 8 slices provolone cheese; 4 oval bolillo sandwich rolls, about 5 inches long, split; 3 tablespoons unsalted butter; 8 large eggs; Kosher salt and freshly ground black pepper; Hot sauce, for garnish

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The Lone Ranger meets Tonto in this Old West food mash-up. A traditional Western Omelet crossed with New Mexico's famous Green Chile Cheeseburger creates a very satisfying breakfast, lunch, or dinner hero sandwich.

Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

Green Chiles:

2 New Mexico or Hatch chiles, halved lengthwise, seeded

1 jalapeno, halved lengthwise, seeded

1/2 small green bell pepper, halved lengthwise, seeded

2 tablespoons fresh cilantro, chopped

2 teaspoons white wine vinegar

1/2 clove garlic, minced

Kosher salt and freshly ground black pepper

Sandwiches:

One 1-pound ham steak

1/2 clove garlic

8 slices provolone cheese

4 oval bolillo sandwich rolls, about 5 inches long, split

3 tablespoons unsalted butter

8 large eggs

Kosher salt and freshly ground black pepper

Hot sauce, for garnish

Directions

For the chiles: Heat the broiler. Place the New Mexico chiles, jalapenos and bell peppers cut-side down on a foil-lined broiler pan or baking sheet. Broil until the skins are charred and blackened, turning if needed, about 8 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 10 minutes. When cool enough to handle, peel the charred skin carefully (or under running water) and chop into very small pieces. Mix together with the cilantro, vinegar and garlic in a bowl. Season with salt and black pepper and set aside. This step can be done in advance.
For the sandwiches: Turn the oven to 350 degrees F. Rub the ham steak with the cut side of the garlic and place in a baking dish. Add 1/4 cup water, cover with foil and bake until warmed through, about 10 minutes. Remove and cut into 4 even pieces, cutting around the bone and discarding if needed.
Place 2 slices of provolone on one side of each roll. Toast the rolls on a baking sheet in the oven until lightly golden brown and the cheese has melted, about 4 minutes.
Divide the ham steaks between the cheesy sides of the rolls.
Melt 1 1/2 tablespoons of the butter in a large nonstick skillet over medium heat until bubbling. Crack 4 eggs at a time into the skillet, sprinkle with salt and black pepper and fry sunny-side up until the eggs are set, about 5 minutes. Remove from the pan and place 2 eggs each onto 2 sandwiches. Wipe out the pan and repeat with the remaining butter and eggs.
Scoop 2 tablespoons of the roasted green chiles over the eggs in each sandwich. Close the bun and enjoy!