These chopped cheese sandwiches originated in New York City and are traditionally made on a flat top grill; this easier version uses a cast iron skillet version.
- 2 tablespoons stone ground mustard
- 2 tablespoons ketchup
- 4 pickled cherry peppers, stems removed
- 1 tablespoon butter
- ¼ cup chopped onions
- 12 ounces lean ground beef
- salt and pepper to taste
- 3 slices American cheese
- 2 hoagie rolls, toasted
- 1 cup shredded iceberg lettuce
- 1 roma tomato, thinly sliced
- Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside.
- Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside.
- Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes.
- Using a wide spatula, break patties up into large pieces. Sprinkle sauteed onion in between the spaces of the hamburger pieces. Layer cheese over the beef, and cook 2 minutes or until cheese is melted.
- Spread reserved mustard sauce on the bottom bun of each hoagie roll. Divide meat mixture between the two sandwiches. Top each with shredded lettuce and sliced tomato.