Chopped Cheese Sandwich
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Chopped Cheese Sandwich
Seasoned ground beef, sautéed onions and melty Deli American cheese are cooked and “chopped” on the griddle, then served inside a soft, toasted hoagie bun with fresh lettuce and tomato for the ultimate NYC bodega-style sandwich.
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25 min
Prep Time
30 min
Total Time
4
sandwiches Ingredients
1 pound lean ground beef (not less than 80% lean)
5 tablespoons Land O Lakes® Butter with Canola Oil, divided
4 (6-inch) Italian hoagie rolls, split with "hinge" left attached
1 medium (1 cup) onion, chopped
1 teaspoon Sazon seasoning
14 teaspoon pepper
1 cup thinly shredded iceberg lettuce
1 large ( 8 to 10 ounces) beefsteak tomato, thinly sliced
8 (3/4-ounce) slices Land O Lakes® White Deli American
How to make
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STEP 1
Heat one side of flat-top grill to medium-high and other side to medium.
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STEP 2
Form beef into 4 balls. Cut foil or parchment into 4 (12x12-inch) pieces. Place 1 tablespoon Butter with Canola Oil onto side of grill set to medium heat; top with 2 rolls, cut-sides down. Gently press rolls down until lightly toasted; transfer to foil sheet. Repeat with remaining rolls.
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STEP 3
Place 1 tablespoon butter spread onto medium heat side of grill; add onion. Cook, stirring occasionally, 5 minutes or until soft and translucent. Place remaining 2 tablespoons butter spread onto opposite side of grill; place beef on top. Press down to form thin patties. Cook, without moving patties, 1-2 minutes or until dark and crisp crust develops. Using spatula, turn patties over. Cook on other side 1 minute. Move onion over to side with beef; season all with Sazon seasoning and pepper.
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STEP 4
Begin chopping patties into bite-sized pieces, incorporating onions evenly into mixture. Cook 2 minutes or until meat is no longer pink. Divide mixture into 4 equal bun-shaped portions before topping each with 2 slices cheese. Allow cheese to melt 1 minute before chopping mixture to combine.
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STEP 5
Scoop each serving into toasted bun; top with shredded lettuce and tomato. Close sandwich; wrap tightly in foil or parchment wrapper. Allow sandwich to rest 5 minutes before serving with desired condiments.
Tip #1
Step 5, with all of the wrapping and resting, is important to achieve the soft, steamed texture of this classic sandwich!
Tip #2
Look for Sazon seasoning alongside other seasoning blends in the grocery store. You can also make your own. Combine 1 teaspoon garlic salt, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano, 1/4 teaspoon ground cumin and 1/8 teaspoon chili powder. Save any extra for the next time you make this dish!
Tip #3
Using two heavyweight, beveled edge spatulas make for easier chopping and scooping.
Tip #4
This sandwich can be prepared in a large cast iron pan on the stovetop if it’s too cold to grill outdoors. Just toast your rolls first, then cook sandwich filling two servings at a time.
Tip #5
Serve pickles, mayo, mustard and ketchup on the side to customize as desired—but the toasted roll, tomato and lettuce are a must!
800 Calories
54 Fat (g)
137 Cholesterol (mg)
1071 Sodium (mg)
45 Carbohydrates (g)
2 Dietary Fiber
29 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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