Señor Breakfast Sandwich

Señor Breakfast Sandwich
Print Recipe
4 servings Señor Sándwich
Ingredients
  • 2 tablespoons unsalted butter plus more to butter baking sheet
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup cold milk
  • 1 tablespoon dijon mustard
  • 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt more to taste
  • To taste freshly ground black pepper
  • 8 slices of sandwich bread
  • 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
  • 8 thin slices of baked ham
  • 8 eggs
  • Vegetable oil for cooking the eggs
  • Slices of ripe avocado for garnish
To Prepare
  • To make the chipotle béchamel: In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
  • Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.
  • Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
  • Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
  • Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
  • Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.
Ingredients
  • 2 tablespoons unsalted butter plus more to butter baking sheet
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup cold milk
  • 1 tablespoon dijon mustard
  • 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt more to taste
  • To taste freshly ground black pepper
  • 8 slices of sandwich bread
  • 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
  • 8 thin slices of baked ham
  • 8 eggs
  • Vegetable oil for cooking the eggs
  • Slices of ripe avocado for garnish
To Prepare
  • To make the chipotle béchamel: In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
  • Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.
  • Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
  • Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
  • Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
  • Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.

14 comments on “Señor Breakfast Sandwich

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  1. Hola Pati! Could you please tell me the brand name of the small non stick orange skillet with the lid that you used to cook the eggs in this episode? My wife has seen you use this pan in two episodes and she is going crazy trying to find that exact pan in stores. I’d like to surprise her with it. Thank you!

      1. I found it! By pausing a recorded episode (huevos rancheros con calabacitas) just at the right time, I was able to see the brand name on the lid, and I found them online, in case anyone else is interested. It is the IMUSA 6 inch mini casserole egg pan.

  2. Pati,
    I made this sandwich about an hour ago. It was wonderful.
    I wanted to also encourage you to continue in your work. I love how you are teaching me to manipulate the sauces I know, in ways I’d never thought of before, and how you opened me to a variety of different flavors of rice, and the technique used to to accomplish authentic Mexican Cuisine. Much love to you, and your family.