Chopped Cheese Sandwich Recipe

Ben Carraoli

Chopped Cheese Sandwich Recipe

I just whipped up this chopped cheese sandwich and let me tell you it’s a game changer. I love how the juicy, seasoned beef mixes with melted cheese and crisp veggies in every bite. If you enjoy bold, comforting meals (or want fun dinner recipes), this is one to bookmark.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

4 hoagie buns — choose ones with soft insides and a slightly crisp crust they hold up to the juicy filling.
2 tablespoons butter divided — for toasting the buns and adding flavor.
1 medium yellow onion thinly sliced — caramelizes quicker if sliced thin (avoid frozen onions).
1 lb about 450 g ground beef (80/20) — the fat gives richness; leaner beef may dry out.
2 teaspoons of kosher salt — enhances the meat’s natural flavors.
½ teaspoon ground black pepper — for a subtle heat.
1 teaspoon garlic powder — a background savory note.
4 –8 slices American cheese — meltable and classic; freshly sliced from a block works best.
½ cup ketchup optional — adds tang and moisture.
½ cup good quality mayonnaise optional — creamy balance.
Iceberg lettuce thinly sliced — crisp texture.
2 medium tomatoes thin slices — juicy and fresh contrast.

Method

I start by splitting the hoagie buns and melting one tablespoon of butter in a skillet. Then I toast the inside cut-sides until golden. This step gives crunch and structure so the bun doesn’t get soggy later.
Using the same pan (with remaining butter), I cook the thin onion slices over medium heat for about 6–8 minutes until softened and translucent. Then I set them aside while I move on to the beef.
Next, I season the ground beef with salt, pepper, and garlic powder, and shape it into a loose patty. I cook it 5–6 minutes on one side, flip, and cook another 4–5 minutes. Then I return the onions to the pan and use a firm spatula to chop the meat and onion mixture together until they form bite-sized crumbles.
Once the beef is fully cooked, I divide the mixture into four portions (still in the pan). I place 1–2 slices of American cheese on each portion and allow it to melt until it’s gooey and cohesive.
With the toasted buns open, I spread mayonnaise on one side, ketchup on the other (if using). Then I spoon the cheesy beef mixture onto each bun and top with crisp lettuce and juicy tomato slices. It’s best eaten immediately while hot.

Notes

Using a rigid spatula — helps me chop the meat cleanly and get bit-sized pieces.
Don’t overdo the chopping — I leave a few slightly larger bits for texture (not taco-fine crumble).
Drain excess fat if too greasy — it keeps the filling flavorful but not greasy.
Toast the buns just before assembling — that way they stay crisp beneath the moist filling.