---
title: "Chopped Cheese"
source: "https://cooking.nytimes.com/recipes/1025428-chopped-cheese"
author: "Melissa Knific"
yield: "Yield: 4 servings"
total: "30 minutes"
recipe_id: "896bd65d-d474-4cef-98a6-3e64c74505b1"
---

# Chopped Cheese

Crispy bits of ground beef mixed with charred onion and melty American cheese, served on toasted hero or bolillo rolls with ketchup, mayonnaise, shredded iceberg lettuce, tomato, and optional hot sauce. Basically a skillet-made bodega chopped cheese: smash-burger energy, sandwich delivery system.

Yield: 4 servings · Total: 30 minutes

## Ingredients

- - 4 tablespoons unsalted butter
- - 4 hero or bolillo rolls, split lengthwise
- - 2 tablespoons vegetable oil
- - 1 1/2 pounds ground beef, preferably 15-percent fat, divided into four portions and rolled into balls
- - Salt and black pepper
- - 1 small white or yellow onion, chopped
- - 8 slices American cheese
- - Ketchup, for spreading
- - Mayonnaise, for spreading
- - 1/2 head iceberg lettuce, finely shredded
- - 1 large tomato, cut into 8 slices
- - Hot sauce, for serving, optional

## Instructions

1. Heat a large cast-iron or nonstick skillet over medium. Add 2 tablespoons butter. When melted, place both halves of two rolls cut-side down in the skillet. Toast until lightly browned, 2 to 3 minutes. Transfer to a sheet pan or plate, cut-side up. Repeat with remaining butter and rolls.
2. In the same skillet over high heat, add 1 tablespoon oil. Place two beef balls in the skillet, pressing down firmly on each with a metal spatula to flatten. The goal is very thin patties. Season generously with salt and pepper, then scatter 1/4 of the onion on each patty. Cook for 2 minutes, until the undersides are browned and crispy.
3. Flip the patties. Use the edge of the spatula to chop each patty into small pieces, then push each into a mound roughly the shape and size of the rolls. Drape two slices of American cheese over each mound. Cook until the cheese melts, about 2 minutes.
4. While the cheese melts, spread both ketchup and mayonnaise on the cut sides of each roll. Scoop the chopped meat and cheese mixture onto the bottom rolls, then top each with 1/4 of the lettuce and 2 tomato slices. Add the tops and press firmly. It may be messy; this is part of the charm and/or engineering flaw.
5. Add the remaining 1 tablespoon oil to the skillet and repeat with remaining ingredients to make the last two sandwiches. Cut sandwiches in half and serve immediately with hot sauce if desired.

## Notes

- NYT Cooking access note: the recipe page is marked `isAccessibleForFree: false`; this note is captured for Rudy's private reference from the page metadata/schema.
- Pressing trick: use a can, small saucepan, or similar flat-bottomed tool to help smash the beef evenly.
- Several readers suggest seasoning with Sazón, Goya adobo, or Lawry's.
- Do not cut the roll all the way through if you want a hinge to contain the filling.
- Wrapping tightly in butcher paper or parchment helps make it feel more like a bodega sandwich and keeps the mess under control.
- A tortilla/wrap version may be easier to eat.

---

Source: [Melissa Knific](https://cooking.nytimes.com/recipes/1025428-chopped-cheese)