2tablespoonsgrated cheesesuch as gruyere or cheddar
Sriracha or other hot sauce to taste
Instructions
Make the cheese sauce. In a small saucepan combine the condensed cheddar soup, milk, shredded cheese and chipotles in adobo sauce. Heat over low heat until everything is hot and creamy (see Note).
Slice the roll in half. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
Place the pancetta in the pan and cook for 3 minutes on each side, until it is crispy. Remove the pancetta to a paper towel, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the edges of the eggs over the middle, so that it takes on a similar shape to the ciabatta roll. Place the cooked eggs on the bottom of the browned roll. Place the pancetta on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll.
Serve the sandwich warm with the cheese sauce in a small ramekin for dipping, and take 10 minutes out of your day and read a magazine, and think of this moment warmly all week.
Notes
Leftover sauce is great poured over tortilla chips for instant nachos.