- TIME 30 minutes
- MAKES 4 servings
- 1 lb ground beef
- 1 onion
- Sliced cheese **(cheddar or american works best)**
- 1 can diced hatch chiles
- 1 tablespoon chicken bouillon
- Black pepper
- 4 hoagie rolls
- Italian style hot crushed peppers **(aka hots)**
- Aluminum foil
- Dice and saute onions with olive oil until golden
- Add ground beef and brown
- While beef cooks, slice and toast hoagie rolls
- Stir in hatch chiles, chicken bouillon, and freshly cracked black pepper to beef
- When beef is just about done, form into 4 hoagie sized mounds, top with cheese, and cover to let cheese melt into meat
- Spread mayo on one side of the toasted hoagie rolls, and hots on the other side
- Once cheese is melted, transfer the beef to the rolls, top with sliced tomato, and wrap in aluminum foil
- Let the sandwich steam in the foil for a few minutes, and then serve
- It's important to let the beef brown well while cooking, so I tend to use a relatively high heat.
- You have to use high quality rolls, or else the sandwich isn't good.
- Don't skip the chicken bouillon **(aka white person MSG)**. It ups the umami and adds a welcome savory character.
- The hatch peppers and italian hots aren't typically used in a chopped cheese, but I think they add a great flavor profile.
- Steaming in the aluminum foil softens the toasted bread a bit, and ensures that the sandwich contents bind together better, making them less likely to fall out when you take a bite.
- [Kenji Lopez's Harlem Chopped Cheese Recipe](https://www.youtube.com/watch?v=1NdpVlfnwB4)