Chopped cheese with Calabrian mayo and Italian cheeses

Cut the sandwich roll down to 10 inches and slice it in half.

Shave the lettuce as thinly as possible; slice the tomatoes thinly and uniformly and season them with salt and black pepper.

Cut a quarter onion into thin slices.

Mix the mayo, Calabrian chilies in oil and vinegar over a scale.

Set a pan or griddle over medium heat, add the ground beef with a big sprinkle of salt and an optional pinch of MSG, and let it cook one to two minutes without chopping.

After two minutes add the sliced onions on top and break everything up with a spatula so the rendered fat fries the onion and beef.

After another two minutes organise the beef into a sandwich roll shape and sprinkle over the provolone and mozzarella, then lay on the American cheese.

Spread 15 grams of the Calabrian mayo on the bread and lay it face down on the cheese and meat.

Let it crisp one more minute, then flip it over.

Move to foil or parchment, top with shredded lettuce, add another five grams of the mayo to the lettuce, then the seasoned tomatoes.

Push it down with a knife, wrap it tightly to compress, then slice it open.