Go Back
Mexican Chopped Cheese Sandwich Recipe
Ben Carraoli

Mexican Chopped Cheese Sandwich Recipe

I never knew a sandwich could be this addictive until I tried making the Mexican Chopped Cheese Sandwich at home. The first bite of melty pepper jack cheese paired with smoky, chipotle-infused beef was an explosion of flavor. The crispy, buttery hoagie buns held everything together perfectly, making every bite satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ground Beef – 1 pound of 80/20 chuck for juicy flavorful meat. Using this ratio gives the perfect fat content.
  • Chipotles in Adobo – 2-3 chopped peppers for smoky heat and tanginess.
  • Chili Powder – 1 teaspoon adds a subtle earthiness to the beef.
  • Salt – ½ teaspoon or to taste for seasoning balance.
  • Pepper Jack Cheese – 4 slices freshly sliced for maximum melt and flavor.
  • Hoagie Buns – 4 soft yet sturdy to hold all the fillings.
  • Butter – 2 tablespoons room temperature, for toasting the buns.
  • Mayonnaise – 4 tablespoons spread on buns for a creamy layer.
  • Shredded Lettuce – 1 cup for crunch and freshness.
  • Pico de Gallo – ½ cup for a bright tangy finish.

Method
 

  1. I start by heating my griddle to medium-high. The key is getting it hot enough to brown the beef and toast the buns to golden perfection.
  2. I spread butter on the buns and place them butter-side down on the griddle. This gives them a slight crisp and rich flavor that pairs perfectly with the savory beef.
  3. I form the beef into patties, sear each side until it forms a crust, then chop it into small pieces. Mixing in chipotles and chili powder ensures every bite is flavorful.
  4. Once the beef is ready, I shape it to match the bun size and top with two slices of pepper jack. The residual heat melts the cheese beautifully without overcooking the beef.
  5. I spread mayo on the toasted buns, pile on the beef and cheese, then add shredded lettuce and pico de gallo. Wrapping it in parchment keeps it warm and tidy.

Notes

  • I always toast the buns first; it adds flavor and prevents sogginess.
  • Using freshly sliced pepper jack cheese gives a much better melt than pre-sliced.
  • I like to chop the beef while it’s still on the griddle—it absorbs all the smoky flavors better.
  • Season gradually and taste as you go; sometimes a pinch more salt makes all the difference.