IE 11 is not supported. For an optimal experience visit our site on another browser.

Harold Villarosa's Chopped Cheese Sandwich

COOK TIME
5 mins
PREP TIME
5 mins
SERVINGS
2
RATE THIS RECIPE
(0)
Harold Villarrosa
COOK TIME
5 mins
PREP TIME
5 mins
SERVINGS
2
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoons canola oil
  • 1 clove garlic, minced
  • 1/2 onion, sliced
  • 1 small knob ginger, peeled and diced
  • 8 ounces ground beef
  • salt and freshly ground black pepper, to taste
  • 2 slices sharp cheddar
  • 1 soft roll
  • 3 tablespoons mayo
  • 3 tablespoons ketchup
  • 2 leaves red lettuce
  • 1 tablespoon diced onion
  • 1 beefsteak tomato
  • Chef notes

    I love this recipe because this is what I ate coming up as a chef when I didn't have much money. I took these bodega-style sandwiches and flipped them on their head by adding high-quality meat and using farm-fresh products.

    Swap option: This also works well with ground turkey or chicken.

    Preparation

    1.

    In a medium saucepan, add canola oil and turn heat up to medium high.

    2.

    Sauté garlic and diced onion and ginger until translucent. Add ground beef to the pan and season with salt and pepper. Place the cheddar on top of the beef and place a lid on the pan to melt.

    3.

    Remove beef to a plate, wash pan out and place back on stove top.

    4.

    Cut roll in half and spread mayo on both sides of the bread, then toast on one side until golden-brown.

    5.

    Place the toasted buns on a plate and top with ketchup, meat, lettuce, onions and tomato. Place the top on the sandwich and serve.