Chopped Cheese Sandwich Recipe

🧂 Ingredients

• 4 8-inch hoagie buns
• ¼ cup mayonnaise
• 2 tbps ketchup
• 1 pd 80 to 85 percent lean ground beef
• 1 count 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 count beefsteak tomatoes, thinly sliced
• 2 cups iceberg lettuce, shredded

Instructions

• 1 The first step is to caramelize the onions.
• 2 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. 
• 3 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.
• 4 Adjust the oven rack to the middle position and preheat the oven to 400 degrees
  Fahrenheit. 
• 5 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. 
• 6 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.
• 7 Divide the cooked beef evenly among the rolls and layer 2 slices of American
  cheese over the beef on each roll. 
• 8 Bake in the oven until the bread is warm and the cheese is melted, about 5
  minutes. 
• 9 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. 
• 10 Take out of the oven and let the sandwiches sit for 1 minute before cutting in
  half to serve. 
• 11 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. 
• 12 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

Nutrition Info