Mexican Chopped Cheese Sandwich

Treat yourself to a fully loaded Mexican Chopped Cheese with molten, melty pepper jack, crispy beef, crunchy lettuce, and bright pico de gallo. The New York City classic gets a fun twist that will have your family wanting this sandwich on repeat. With just a handful of ingredients and a simple process, you won’t mind heating up the griddle for this addictive sandwich.

Table of Contents

Toggle

Sure, the classic chopped cheese sandwich is freaking delicious… but that doesn’t mean we can’t remix it with some Chiles and Smoke!

Smoky chipotle-infused ground beef is seared on the griddle, giving you that combination of crusty yet juicy beef before it’s hugged in a coat of drippy, spicy cheese. Toasted buttery hoagie buns barely containing the toppings make the perfect vehicle to deliver this meaty, cheesy creation straight to your mouth.

Serve these up with a side of Southwest creamed corn or Creamy pinto bean dip for a tasty meal!

Key Ingredients

Good news: There isn’t anything complicated about this Mexican chopped cheese sandwich. The basics are there, and it’s up to you to decide on the combination of flavors. Here are the key ingredients to make up this sandwich:

• Ground Beef – For the perfect balance of fat vs. meat, ground chuck, or 80/20 is the ideal ground beef to use. Chili powder adds earthiness and chipotles in adobo give smokiness, vinegary tang, and heat.
• Melty Cheese – Pepper jack cheese finishes off the meat mixture with maximum melt factor along with the crispy bits of cheese skirt. 
• Seasoning – Use any chili powder, or try out our recommended Sedona Sand All-Purpose Seasoning for the biggest flavor boost.
• Bread – Hoagie buns not only offer the ideal size but are that balance of crusty yet soft. 
• Toppings – Fresh, and vibrant toppings balance out the rich meat and cheese. Homemade Pico de Gallo, crisp lettuce, and creamy mayo are a cooling finishing touch.

Variations for Flavor

• Restaurant-Style Chipotle Salsa is a hit with these flavors.
• Swap the chipotle for chopped jalapenos or serranos and diced onions when cooking the beef.
• Smear plenty of refried beans, or guacamole onto one side of the toasted buns.
• Top with Smoked Pickled Jalapenos or Pickled Red Onions.
• Replace some of the ground beef with fresh Mexican chorizo. 
• Bring a little sweetness with the addition of Pickle de Gallo or Sweet and Spicy Pickles.

How to Make a Mexican Chopped Cheese Sandwich

1. Preheat the griddle or a cast iron skillet to medium-high heat. You want your griddle to be hot enough to brown the ground beef and create those crispy bits and also toast the bread.
2. Toast the hoagie rolls. Divide the room-temperature butter between the rolls and evenly spread it on both sides. Place the buttered side down onto the hot griddle. Allow it to lightly toast until golden brown and then remove from the griddle.
   
   Spread mayonnaise on one side of the toasted buns. This is one step that saves you time and mess! Always be prepared when using the griddle.

3. Sear the ground beef. Portion the beef into approximately 1/3-pound servings and shape it into a patty. Place the patties onto the hot griddle and using a heavy spatula press down until even and thin.
   
   Allow the first side to sear for a couple of minutes, letting the crust develop. Flip the patties and allow the second side to sear.

4. Chop the meat and add the chiles. After both sides of the patties have developed a nice crust, use your spatula to chop them into smaller bits.
   
   Divide the chipotles, chile powder, and salt between the three chopped patties and use a folding motion to make sure that everything is evenly seasoned. Taste and add a little additional salt if needed.

5. Add the cheese to each portion. Use your spatula to shape the meat into the rough size and shape of the hoagie buns. Turn off your burner and add two slices of cheese to each pile of beef. Allow the residual heat to melt the cheese.
   
   Use your spatula to carefully transfer the meat and cheese mixture to the toasted hoagie. Proceed with the remaining two.

6. Fill the Mexican chopped cheese sandwich with the toppings. Add the shredded lettuce and pico de gallo to the chop cheese sandwich and close it up. You can wrap the sandwiches in parchment paper or aluminum foil to keep them warm and also help contain the toppings.

Important Tips

• The ground beef cooks up extremely quickly, almost like a smash burger. Make sure to turn off the heat to your griddle before the beef is completely done. Don’t worry, the residual heat will allow it to become gloriously melty. 
• When forming your chopped beef on the griddle it helps to use the hoagie bun as a guide for length. If the meat mixture is too large it will be a mess while transferring it.
• Toast your buns first so they’re ready to go when your meat is done. Not only does the toasted bun add more flavor and texture, but it also creates a barrier between the toppings.
• Use a slotted spoon when serving up the pico de gallo. This will prevent the excess liquid from making your sandwich a little soggy.
• Make sure your griddle is fully heated before adding the beef. You want to sear it and create that crust. If it’s not hot enough your beef will steam.

More Sandwich Recipes

• Smoked Smash Burgers
• Honey Pepper Pimento Chicken Sandwich
• Cowboy Butter Burgers
• Korean Fire Chicken Sandwich
• Smoked Brats with Spicy Beer Onions
• Smash Burger Tacos
• Grilled Tri Tip Sandwiches