Chopped cheese sandwich
Brian Lagerstrom · ♥ 12K likes · 397.5K views · 11 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz 90-10 ground beef
Work the beef in the hands to make it stickier, then slap it back and forth into a flat patty shape for a better sear.
Preheat the oven to 400F and a 12-inch cast iron pan on the stove.
Preheating the oven and cast iron
- 1 cup shredded iceberg lettuce
- 20–30 g white onions
Finely shred the iceberg and keep it cold; slice the tomatoes thin; shave the white onions very thin.
- ¼ cup mayonnaise
- 2 cloves garlic cloves
- Montreal steak seasoning
Stir the pressed garlic into the mayonnaise.
Garlic mayo
- 1 whole hoagie roll
Cut the hoagie in half leaving one side attached and pull out some interior bread to make room.
- high smoke point oil
With the hood on and the pan ripping hot over high heat, add the oil, then the patty; press it down with a sturdy spatula for full contact.
Season the top with steak seasoning, lay on the shaved onions and sear another 45 seconds to a minute.
When the bottom is deeply golden and crusty, flip the patty onto the onions.
Chop the patty with the spatula every quarter inch or so until it resembles ground beef again.
Season again and cook another minute or so for more color; about two and a half minutes in all.
Melting the cheese over the pile
- 2 slices American cheese
- 2 slices provolone
Gather the meat into a pile and top with the American cheese then the provolone; off the heat let it coast about 20 seconds until melted.
Spread a tablespoon of garlic mayo on each side of the toasted hoagie; lift the cheesy meat onto it.
Building the sandwich
- 3 slices slicing tomatoes
- 12 rings pepperoncini rings
Top with the shredded lettuce, pepperoncini, tomato slices, a sprinkle of steak seasoning and ketchup.