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Preheat oven to 400.
Over medium-low heat melt the butter and add the garlic. Stir until butter begins to bubble.
Stir in flour and cook for 1-2 minutes.
Stream in milk and whisk until smooth and then add the chiles.
Bring to a boil, reduce heat and simmer for 3-4 minutes, until thickened. Add Monterrey jack and whisk until melted. Remove from heat and add salt & pepper to taste.
Lightly toasted slices of bread directly on the oven racks for ~2 minutes (just enough to make them a little more sturdy, not brown).
Place a rack over a baking sheet.
To build the sandwiches, lay half the slices of bread on the rack and top each with sliced ham.
Spoon hatch cream sauce over the ham.
Top with sliced cheese, remaining chiles, and the other slices of bread.
Spoon the remaining cream sauce over the tops of the sandwich, cover with the remaining grated cheese.
Bake in the oven for 5 minutes and then switch the broiler on for 1-2 minutes, until cheese is bubbly and browning.
Serve with a knife and fork