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Chopped Cheese Sandwich recipe with onions

Chopped Cheese Sandwich Recipe

This chopped cheese sandwich recipe is a delicious combo of chopped beef and onions, American melty cheese, sliced tomatoes, and shredded iceberg lettuce, all wrapped up in a warm hoagie roll. There are lots of variations that use ground turkey, or even beef patties. An authentic chopped cheese sandwich made with just the perfect 80/20 ratio of beef, sauteed onions, melted cheese, green peppers served on a golden brown hero roll makes this my all time favorite sandwich to make - and eat! Serve with french fries or potato chips for a can't miss lunch or add this to you list of easy dinner ideas.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4 8-inch hoagie buns
  • ¼ cup mayonnaise
  • 2 tbps ketchup
  • 1 pd 80 to 85 percent lean ground beef
  • 1  yellow onion, diced
  • 1 tsp Goya Adobo All Purpose Seasoning* See ingredients below
  • 1 tsp  Lawry’s Season Salt
  • 8 slices yellow American cheese
  • 2 beefsteak tomatoes, thinly sliced
  • 2 cups iceberg lettuce, shredded

Instructions
 

  • The first step is to caramelize the onions.
  • In a large 12-inch skillet, heat the olive oil and butter over medium-high heat. Once the oil is shimmering and the butter is melted, add the diced onions. Stir to coat.
    Reduce heat to medium-low stirring occasionally until the onions reach desired consistency and color:
    15-20 minutes for sweet blonde caramelized onions, 30-40 minutes for jammier well-browned onions, 60 minutes for the ultimate deeply sweet and jammy caramelized onions
    If the onions start to stick, drizzle a little water into the pan to deglaze the pan. 
  • Turn the heat up to medium high heat and toss the diced green peppers in. Cook until they have softened, about 2 to 3 minutes.
    Add the beef, adobo seasoning, and seasoned salt.
  • Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit. 
  • In a small bowl, combine the mayonnaise and ketchup. Arrange the hoagie rolls on a baking sheet and spread the mayo and ketchup mixture evenly on both sides of each roll. 
  • Combine the beef, onion, adobo seasoning, and seasoned salt in a large 12-inch skillet set over medium high heat. Cook for 8 minutes, constantly breaking up the meat into small pieces with a wooden spoon. The meat should be cooked through and the excess moisture cooked off.
  • Divide the cooked beef evenly among the rolls and layer 2 slices of American cheese over the beef on each roll. 
  • Bake in the oven until the bread is warm and the cheese is melted, about 5 minutes. 
  • Take the rolls out of the oven and layer tomatoes and lettuce over the cheese on each roll. Carefully close each sandwich. Pop the sandwiches back in the oven for 1 to 2 minutes to allow the filling to meld together. 
  • Take out of the oven and let the sandwiches sit for 1 minute before cutting in half to serve. 
  • Optional Pro Tip: For a real bodega deli shop feel and a filling that melds together perfectly, carefully close the sandwich after the tomatoes and lettuce have been added and wrap tightly in parchment paper. To serve, cut the sandwiches in half. 
  • Optional: *Goya Adobo All Purpose Seasoning Substitute:
    1 teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ¼ teaspoon oregano
    ¼ teaspoon ground cumin
    ¼ teaspoon ground turmeric
    ¼ teaspoon onion powder
Keyword chopped cheese sandwich, sandwich