Grilled sandwich stuffed with cream-cheesy scrambled egg

An indulgent lunch when working from home: Recently, I've made it more often than is reasonable. 

 

Step 1: Scramble eggs, 1-1.5 per sandwich. Use, per egg

~ 1 tablespoon cream cheese
~ 1 tablespoon diced sharp cheddar
~ 2-3 minced green chilies
~ sprinkle salt

In a non-stick saucepan, soften on low heat, stirring frequently
— cream cheese
Remove from heat, beat in, one at a time
— eggs
Add
— salt
Return to heat on medium, and scramble, scraping bottom and sides. As soon as the eggs begin to firm up, reduce heat to medium-low. Once firm, remove from heat and stir in cheddar and chillies.

Step 2: Assemble sandwich. Cut crusts off of
— white sandwich bread (boring grocery store bread works very well here)
Brush one side of each slice with 
— olive oil (I use my fingers for this step)
Stuff between two slices, with oily side on the outside
— cream cheese scrambled eggs
Toast on a cast-iron or nonstick pan, on low heat, turning and checking every 2 minutes at first, then every 1 minute once it starts to color. You should hear the barest whisper of a sizzle while it’s toasting. Take off heat once golden brown (approximately 6 minutes) and serve ***with ketchup***.

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