6 tablespoons butter, at room temperature
1 to 2 teaspoons Dijon mustard
1 to 2 teaspoons anchovy paste
1 baguette, cut into 4 pieces, each halved lengthwise
4 large eggs
kosher salt and fresh ground black pepper
12 thin slices (shaved) smoked ham
8 thin slices Swiss cheese
1 cup frisee or other greens
snipped chives, for garnish
Preheat broiler to high.
Mix 4 tablespoons butter with the mustard and anchovy paste until smooth.
Spread the anchovy butter on the cut sides of the bread; place buttered side up on a baking sheet and broil until toasted, 1-2 minutes. (Watch carefully to prevent burning.)
Melt the remaining butter in a large skillet over medium-high heat.
Add the eggs; season with salt and pepper and let cook until the yolks just begin to firm (but are still runny) and the edges are slightly crisp, about 3 minutes.
Assemble the sandwiches with toasted baguette, 3 slices of ham, egg, snipped chives, greens, and 2 slices of cheese; top with remaining baguette. (Serves 4)