An open-face sandwich is an easy way to cut back on calories because there is only one slice of bread involved, so you can still satisfy your sandwich craving. It's all about what you're putting on top of that slice that matters, and in this hot ham and cheese open-face sandwich, we add chipotle mayo and eggs to give you extra protein with a kick. You won't even miss that other piece of bread! Plus, if you think about it, eating this hot sandwich for breakfast is basically like what you would expect from a frozen Hot Pocket, except much healthier and way better.

Check out our hot, open-face ham and cheese sandwich recipe below.

Nutrition: 395 calories, 23 g fat (3.5 g saturated), 700 mg sodium, 8 g sugar, 33 g protein, 10 g fiber

Makes 4 servings

Ingredients

For the mayo:
1/2 cup light mayonnaise
2 chipotle chiles in adobo sauce
1 Tbsp adobo sauce from chipotle peppers

For the sandwiches:
4 3/4-inch-thick slices sourdough bread
1 Tbsp butter, softened
8 oz thinly sliced low-sodium deli ham
4 ultra-thin slices pepper jack cheese
Vegetable oil
1 tsp vinegar
4 large cold eggs
Kosher salt
Ground chipotle powder
Microgreens or chopped fresh chives

How to Make It

Preheat oven to 350°F. For the mayo, combine mayonnaise, chipotle chiles, and adobo sauce in a blender or food processor and blend until smooth.
For sandwiches, lightly butter both sides of the bread with softened butter. Toast one side of bread in an extra-large oven-proof skillet over medium heat until golden brown. Flip bread slices. While second side is toasting, spread top slice of bread with 1 tablespoon of the mayonnaise. Top with ham and cheese. Transfer pan to oven.
While sandwiches are heating, lightly oil the sides of a medium skillet or large saucepan. Fill pan half full with water. Add vinegar to water and bring to a boil.
Break 1 egg into a small dish. Carefully slide the egg into the simmering water, holding the lip of the dish as close to the water as possible. Repeat with three remaining eggs, adding them one at a time and spacing them so each egg has an equal amount of space surrounding it. Simmer for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken but are not hard.
Remove sandwiches from oven. Use a slotted spoon to remove eggs from water. Top each sandwich with an egg. Season lightly with salt and chipotle powder. Sprinkle with micro-greens and serve immediately.

Note: Refrigerate leftover mayo and use on sandwiches or add it as a topping for steamed or roasted vegetables.

Eat This! Tip

Feeling devilish? Ditch the mayo in deviled eggs and swap for creamy avocado in the yolk mixture. This smarter preparation (avocado adds nutrients and healthy monounsaturated fats) makes a powerhouse midday snack or a crowd-pleasing appetizer.