Name: Mexican Chopped Cheese Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Dinner
Ingredients: 3 hoagie rolls; 2 tablespoons softened butter; 1/4 cup mayonnaise; 1 pound ground beef, 80/20 preferred; 1 teaspoon Kosher salt, more as needed; 1 tablespoon chili powder; 3 tablespoons chopped chipotles in adobo; 6 slices of pepper jack cheese; 1 cup chopped lettuce; 1 cup Pico De Gallo

Ingredients

Scale

3 hoagie rolls
2 tablespoons softened butter
1/4 cup mayonnaise
1 pound ground beef, 80/20 preferred
1 teaspoon Kosher salt, more as needed
1 tablespoon chili powder
3 tablespoons chopped chipotles in adobo
6 slices of pepper jack cheese
1 cup chopped lettuce
1 cup Pico De Gallo

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Instructions

Preheat the griddle or cast iron skillet to medium-high heat. It needs to be high enough to sear the beef and toast the bread.
Toast the hoagie rolls. Spread the softened butter on each side and lightly toast the bread on the hot surface. Spread the mayo on one side of each roll and set aside.
Sear the beef. Portion the beef into 1/3 pound servings and form into patties. Place each patty down on the hot surface and press down with a heavy spatula to sear. Allow the beef to sear for a couple of minutes until a crust forms on the bottom. Flip and repeat.
Chop the meat and chiles. After a few minutes, each side will have a nice crust. Using your spatula, chop the meat patties into much smaller bits. Portion the chipotles, salt, and chili powder between the 3 patties. Chop and fold the meat to evenly season everything. Taste and adjust for salt if needed.
Add the cheese to each portion. Using your spatula, form the meat into the shape of the hoagie roll. Top with the slices of cheese and turn off the heat. Allow the cheese to melt slightly before carefully transferring to the hoagie roll.
Fill the sandwich with toppings. Add the shredded lettuce and pico de gallo to the sandwich and close it up. You may roll the sandwich in parchment paper to keep it warm, which also helps to keep the toppings together.

Notes

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.
Use a slotted spoon when serving up the pico de gallo. This will prevent the excess liquid from making your sandwich a little soggy.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Burgers & Sandwiches
Method: Griddle
Cuisine: Dinner, Lunch, Sandwich

Keywords: Mexican chopped cheese sandwich, chop cheese, Mexican chopped cheese, hoagie