|Honey wheat nugget bread/Other whole-wheat bread||12|
|Chili butter/Butter/margarine||1⁄4 Cup (4 tbs) (Room Temperature, Festive)|
|Sliced roast beef||4 Ounce|
|Canned whole green chilies||4 Ounce, drained (1 Can)|
|Monterey jack cheese||6 Ounce, sliced|
Arrange 8 slices of bread on a work surface.
Spread 1 side of each slice with Festive Chili Butter, butter or margarine.
Place a layer of roast beef on each of 4 slices, making sure it does not extend beyond the bread.
Cut chilies in half lengthwise; remove seeds.
Cut chilies in 1/4-inch-wide strips.
Arrange strips on beef-covered bread slices.
Layer cheese on top of the other 4 buttered bread slices.
Butter remaining 4 slices bread with Festive Chili Butter, butter or margarine.
Place on chili strips, buttered-side up.
Place cheese-topped bread slices on top, cheese-side down.
Beat egg in a pie plate with a fork.
Stir in milk and salt.
Melt 1 tablespoon butter or margarine in a large skillet over medium-low heat.
Dip top and bottom of 2 sandwiches in egg mixture; do not dip sides.
Cook sandwiches in skillet until lightly browned on both sides.
Keep sandwiches hot in a warm oven.
Repeat with remaining 2 sandwiches, using remaining butter or margarine.
Cut each sandwich in half.