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Mexican Chopped Cheese Sandwich

Irresistible Mexican Chopped Cheese Sandwich You’ll Love

Enjoy a delicious twist on a beloved NYC classic with this Mexican Chopped Cheese Sandwich, featuring spicy pepper jack cheese, crispy beef, and fresh toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Ground Beef Use an 80/20 blend for juicy texture.
For the Cheese
  • 8 slices Pepper Jack Cheese Swap with Monterey Jack for a milder flavor.
For the Bread
  • 2 buns Hoagie Buns Soft and fresh to hold fillings.
For the Toppings
  • 1 cup Lettuce Spring mix or shredded iceberg recommended.
  • 1 cup Pico de Gallo Adjust heat by varying jalapeños.
For Cooking
  • 2 tablespoons Butter Can use olive oil for a lighter option.

Equipment

  • griddle
  • spatula
  • lid or plate

Method
 

Step-by-Step Instructions
  1. Preheat the griddle over medium-high heat for about 5 minutes.
  2. Add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and crispy.
  3. Layer slices of pepper jack cheese over the beef and cover for 2-3 minutes until melted.
  4. Spread butter on hoagie buns and toast on the griddle for about 2-3 minutes until golden brown.
  5. Assemble the sandwich with beef and cheese mixture, lettuce, and pico de gallo.
  6. Serve warm, optionally wrapped in parchment paper.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 1000mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Best enjoyed fresh. Can store leftovers in an airtight container in the fridge for up to 3 days.

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