The chopped cheese sandwich originated in New York City. Traditionally, it is made on a flat-top grill and is not spicy. I do not have a flat top and wanted to incorporate some heat, so here is my not-so-traditional version!
Ingredients
- butter: 1 Tbsp
- onions: 0.25 cup (chopped)
- ounces lean ground beef: 12 piece
- sriracha sauce: 1 Tbsp
- salt and freshly ground black pepper: (to taste)
- slices American cheese: 3 piece
- hoagie buns, split and: 2 piece (toasted)
- lettuce: 1 cup (shredded)
- Roma tomato: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are tender and starting to caramelize, about 5 minutes. Remove from heat and set aside.
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Combine ground beef and Sriracha sauce in a large bowl; mix well until Sriracha is evenly distributed. Form mixture into two thin patties and season with salt and pepper.
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Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook for 5 minutes or until a crust forms on the bottom. Flip patties over and cook for 3 minutes.
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Break patties up into large pieces using a wide spatula. Sprinkle cooked onion in between hamburger pieces. Layer cheese on top and cook for 2 minutes or until cheese is melted.
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Divide hamburger and cheese mixture evenly between toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.
