Bodega-Style Chopped Cheese Recipe

New York got the chopped cheese sandwich in the 1990s. As the name indicates, it was first sold at the city's bodegas, but it's a classic American combination of a steakless cheesesteak, less-sloppy Joe, and deconstructed cheeseburger.

Ingredient

– 2 tablespoons mayonnaise – 1 tablespoon ketchup – ¼ teaspoon garlic powder – 1 tablespoon butter – 1 (8-inch) Cuban roll "pan de manteca" – sliced in half-lengthwise – 8 ounces 80% lean ground beef patty – ½ teaspoon sea salt – 1 teaspoon adobo – 1 small yellow onion, diced – 2 slices American cheese – ¼ cup chopped romaine lettuce – 1 small tomato, thinly sliced

Direction

Mix mayonnaise, ketchup, and garlic powder in a small bowl to make mayo-ketchup. Set aside.

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Melt butter in a large pan over medium heat. Lay the roll inside down on the pan and softly toast until brown, pushing down. Set away from the pan.

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In the same skillet, add the ground beef patty and sprinkle with salt and adobo. Break up the meat until it is almost completely browned (a little pink is okay as it will cook further).

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Diced onions should go in the centre and the meat on the exterior. Cook onions in beef fat until transparent.

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For the roll, mix the beef and onions together until they are well mixed. Then, press the mixture together to make it thick.

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After the meat is mixed, add two slices of American cheese on top. It will be gooey and melty after about two minutes of cooking.

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Apply mayo-ketchup on both sides of the toasted bun.Add lettuce and tomatoes on the roll with the meat and cheese.

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Cut the sandwich in half and then wrap it in aluminium foil.Get pleasure right now!

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also see

also see

Weekday-Friendly Breakfast Burrito Recipe