Chile Rellenos Sandwiches

• 1 (4 ounce) can chopped green chiles, drained
• 6 slices bread
• 3 slices Monterey jack cheese
• 2 eggs
• 1 cup milk
• 2 to 4 tablespoons butter or margarine
• Salsa (optional)

Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In
a shallow bowl, beat eggs and milk; dip the sandwiches.
Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides
and cheese is melted, adding additional butter if necessary.
Serve with salsa if desired.
Yields 3 servings.