MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chopped Cheese
Categories: Beef, Vegetables, Cheese, Breads, Sauces
Yield: 6 servings

2 lb Ground chucke; 80% lean
1 lg White onion; chopped
4 cl Garlic; chopped
1 ts Kosher salt
1/2 ts Black pepper
1 tb Worcestershire sauce
6 Hoagie or bolillo rolls
12 sl American cheese
6 tb Mayonnaise
Shredded iceberg lettuce; to
- serve
Tomato slices; to serve

COOK THE GROUND BEEF: Add your ground beef to a large,
dry pot or skillet over medium-low heat. Slowly cook so
the fat renders out. Stir regularly, breaking up the
beef as it cooks, until it is in crumbles but not fully
cooked (some of the meat will still be pink).

SIMPLE TIP! If you want to be authentic, you can use the
side of a metal spatula to "chop" the beef as it cooks,
but a spoon will work, too.

ADD THE ONIONS, GARLIC, AND SEASONING: Once the beef is
browned and most of the fat has rendered out (about 7-8
minutes of cooking), turn the heat up to medium and add
onions and garlic. Cook for another 4-5 minutes until
vegetables soften. Season the filling with salt, pepper,
and Worcestershire sauce. Remove from heat.

TOAST THE BUNS: Slice your rolls in half and toast them
in batches over a griddle or in a large skillet over
medium heat until browned.

COMBINE THE CHEESE AND GROUND BEEF: For each sandwich,
portion out about 1/6 of the beef filling at a time and
add to the griddle or skillet over medium-low heat. Let
the filling get hot and then cover it with two slices of
American cheese. Let it sit long enough got the cheese
to melt. If you like, roughly "chop" the cheese into the
beef mixture with the side of a metal spatula.

PLACE THE ROLL ON THE GROUND BEEF: Add 1 tablespoon of
mayo to one side of your toasted roll and cover the beef
filling with a toasted roll, by placing the roll,
toasted side down, on top of the chopped beef mixture.

FINISH THE SANDWICH & SERVE: After 30 seconds, use a
spatula to flip the roll, keeping the filling inside. If
any filling falls out, use the spatula to add it back to
the roll. Repeat as needed to make other sandwiches.

Add shredded lettuce and sliced tomato to the sandwich.
Cut in half and serve immediately.

Leftover chopped cheese filling can be stored in the
fridge in an airtight container for 3-4 days. You can
add the filling straight from the fridge to a griddle to
make a sandwich.

Only make as many sandwiches as you need to, but if you
have leftover filling, that’s great!

MAKES: 6 sandwiches

By: Nick Evans

RECIPE FROM: https://www.simplyrecipes.com

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