Chopped Cheese Sandwich

Discover the ultimate guide to making a delicious chopped cheese sandwich, a beloved NYC street food! This easy recipe combines savory chopped meat, gooey cheese, and fresh toppings all in a soft roll. Learn about its fascinating history, different variations, and essential cooking techniques. Whether you crave classic flavors or a spicy twist, you're sure to find a version you'll love. Click through to explore the full recipe and elevate your sandwich game!

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Ingredients

1 lb ground beef or turkey

1 medium onion, finely chopped

1 green bell pepper, finely chopped

2 cups provolone cheese, shredded

4 hoagie rolls or hero bread

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 cup romaine lettuce, shredded

1 large tomato, sliced

1/4 cup mayonnaise

2 tablespoons hot sauce (optional for heat)

Instructions

Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and green bell pepper, sautéing for about 3-4 minutes until they begin to soften.

Add the ground beef (or turkey) to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.

Stir in the Worcestershire sauce, salt, and pepper. Mix well to combine flavors.

Add the shredded provolone cheese on top of the ground meat mixture. Cover the skillet with a lid and let it cook for about 2-3 minutes, until the cheese has melted.

While the cheese melts, slice the hoagie rolls lengthwise and toast them lightly on a separate skillet or in a toaster.

Once the cheese is melted, remove the skillet from heat. Use a spatula to scoop generous portions of the chopped cheese mixture into each toasted hoagie roll.

Top each sandwich with shredded romaine lettuce, sliced tomatoes, a dollop of mayonnaise, and drizzle with hot sauce if desired.

Serve immediately while the cheese is warm and gooey!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the sandwiches on a wooden board, cut diagonally, and garnish with pickle spears or extra tomato slices for a pop of color.