Mexican Chopped Cheese Sandwich Recipe
This Mexican Chopped Cheese Sandwich combines juicy seared ground beef seasoned with chipotles, chili powder, and Kosher salt, topped with melted pepper jack cheese, fresh lettuce, and zesty pico de gallo, all nestled in toasted hoagie rolls. A savory, satisfying sandwich that blends classic New York chopped cheese style with bold Mexican flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Bread and Spreads
- 3 hoagie rolls
- 2 tablespoons softened butter
- 1/4 cup mayonnaise
Beef and Seasonings
- 1 pound ground beef, 80/20 preferred
- 1 teaspoon Kosher salt, more as needed
- 1 tablespoon chili powder
- 3 tablespoons chopped chipotles in adobo
Cheese and Toppings
- 6 slices pepper jack cheese
- 1 cup chopped lettuce
- 1 cup Pico De Gallo
Instructions
- Preheat the cooking surface: Heat a griddle or cast iron skillet to medium-high, ensuring it is hot enough to sear the beef and toast the bread effectively.
- Toast the hoagie rolls: Spread softened butter on both sides of each roll, then place them on the hot griddle to lightly toast. Remove and spread mayonnaise on one side of each toasted roll; set aside.
- Form beef patties: Divide the ground beef into three 1/3 pound portions and shape each into flat patties.
- Sear the beef patties: Place each patty on the heated surface and press down with a heavy spatula to create a crust. Cook for a few minutes until a brown crust forms on the underside, then flip and repeat on the other side.
- Chop and season meat: Using the spatula, chop the seared patties into small bits while they cook. Evenly distribute the chopped chipotles, Kosher salt, and chili powder over the meat, mixing well to incorporate the flavors. Adjust salt to taste.
- Shape and melt cheese on meat: Form the chopped meat into the shape of the hoagie rolls. Place slices of pepper jack cheese on top of the meat and turn off the heat, allowing the cheese to melt slightly.
- Assemble the sandwiches: Carefully transfer the cheesy meat mixture onto the mayonnaise-spread hoagie rolls. Top each sandwich with chopped lettuce and pico de gallo, then close the sandwiches. Optionally, wrap in parchment paper to keep warm and hold toppings together.
Notes
- Use 80/20 ground beef for optimal juiciness and flavor.
- Chipotles in adobo add a smoky heat — adjust quantity to your preferred spice level.
- Wrapping sandwiches in parchment paper helps retain heat and keeps toppings intact.
- Can be served immediately or wrapped to keep warm until serving.
- Pico de gallo can be homemade or store-bought according to convenience.
Keywords: Mexican Chopped Cheese Sandwich, pepper jack cheese sandwich, chipotle beef sandwich, hoagie roll sandwich, quick Mexican sandwich
