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New York Chopped Cheese Sandwich: A Bodega Classic for Beginner Cooks

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Enjoy a hearty, savory sandwich with chopped ground beef, melted cheese, and fresh toppings, perfect for a quick and satisfying meal. This recipe is simple and flavorful, ideal for beginners. Imagine a warm, gooey sandwich with the classic taste of a New York bodega. It’s easy, customizable, and delicious.

Ingredients

Scale
  • 4 (6-inch) hoagie rolls, split
  • 1 large yellow onion, sliced
  • 2 pounds ground beef
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 8 slices American cheese
  • ⅔ cup mayonnaise
  • 2 medium tomatoes, sliced
  • 2 cups shredded iceberg lettuce

Instructions

  • Toasting the Rolls (The Toasting Technique): Melt 1 tablespoon of butter in a large skillet over medium heat, ensuring even distribution and preventing burning. Place a hoagie roll, cut-side down, into the skillet and toast for 1-2 minutes until golden brown, creating a crispy and flavorful base. Repeat with the remaining hoagie rolls, ensuring consistent toasting. Once all are toasted, set aside, keeping them warm if necessary.
  • Cooking the Onions (The Onion Operation): Return the skillet to medium heat and melt 4 tablespoons of butter, ensuring even distribution and preventing burning. Add the sliced onions and sauté for 4-5 minutes, until tender and lightly caramelized, creating a sweet and savory element. Remove the onions from the skillet with a slotted spoon or tongs, ensuring minimal oil transfer, and set aside.
  • Shaping and Cooking the Ground Beef (The Beef Blueprint): Portion the ground beef into long, even log shapes, ensuring consistent cooking and even distribution. Season with salt, garlic powder, and black pepper, enhancing the flavors and creating a well-seasoned filling. Working in batches, place the beef logs into the hot skillet and sear for 2 minutes on one side, creating a flavorful crust. Flip the beef and flatten it into thin patties using a spatula, ensuring even cooking and creating a manageable shape. Cook for another 2-3 minutes, searing the other side, ensuring the beef is cooked through.
  • Chopping the Beef and Onions (The Chopping Choreography): Add the cooked onions back to the skillet with the beef patties, ensuring all ingredients are combined for a harmonious blend. Using the spatula, chop the beef and onions into smaller pieces, combining them thoroughly, creating a manageable and flavorful filling.
  • Melting the Cheese (The Cheese Ceremony): Place two slices of American cheese over each portion of chopped beef and onions, ensuring even distribution and creating a gooey layer. Cook for about 1 minute, allowing the cheese to melt, creating a decadent and satisfying element. Stir to combine the cheese evenly into the mixture, ensuring a consistent texture and flavor.
  • Assembling the Sandwich (The Assembly Art): Spread a generous layer of mayonnaise on the toasted hoagie rolls, ensuring even distribution and creating a flavorful base. Fill each roll with the chopped beef mixture, ensuring even distribution and creating a hearty filling. Then, top with sliced tomatoes and shredded lettuce, adding freshness and texture. For an authentic touch, wrap the sandwich in deli paper, enhancing the presentation and maintaining warmth. Serve whole or cut in half, catering to various preferences.

Notes

  • Use a hot skillet for searing beef.
  • Chop beef into small pieces.
  • Don’t overheat the cheese.
  • Assemble sandwiches just before serving.
  • Adjust spices to taste.

Find it online: https://paularecipes.com/new-york-chopped-cheese-sandwich-a-bodega-classic-for-beginner-cooks/