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Mexican Chopped Cheese Sandwich Recipe 
Ash Tyrrell

Mexican Chopped Cheese Sandwich Recipe

I recently tried making the Mexican Chopped Cheese Sandwich at home, and let me tell you—it was a total game-changer. I love sandwiches, but this one blew my expectations out of the water with its melty cheese, perfectly seasoned beef, and fresh toppings.
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Prep Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1 pound preferably 80/20 for juiciness and flavor. Leaner meat can dry out the sandwich.
  • Onion – 1 medium finely chopped. I find sweet onions melt into the beef better.
  • Bell pepper – 1 medium diced. Adds freshness and a slight crunch.
  • Garlic – 2 cloves minced. Enhances the savory depth of the beef.
  • Jalapeño – 1 small minced (optional). Gives a mild heat; remove seeds for less spice.
  • Tomato – 1 medium diced. I like fresh tomatoes over canned for brightness.
  • Ground cumin – 1 teaspoon. Gives that signature Mexican flavor.
  • Smoked paprika – ½ teaspoon. Adds smokiness and depth.
  • Salt – 1 teaspoon or to taste.
  • Black pepper – ½ teaspoon or to taste.
  • Cheddar cheese – 1 cup freshly grated. I always grate my own for melty perfection.
  • Monterey Jack cheese – ½ cup grated. Helps create a gooey texture.
  • Hoagie rolls or bolillo rolls – 4 sturdy enough to hold all the fillings.
  • Lettuce – ½ cup shredded. Adds crisp freshness.
  • Tomato slices – ½ cup thinly sliced. Optional but recommended.
  • Pickled jalapeños – ¼ cup for extra tang and spice.

Method
 

  1. I start by washing and chopping all my vegetables, grating the cheese, and seasoning the beef. Having everything ready makes cooking much faster and prevents burning the meat.
  2. In a skillet over medium heat, I add the ground beef, onions, bell peppers, garlic, and jalapeños. I cook everything until the beef is browned and the vegetables are soft. Season with cumin, smoked paprika, salt, and pepper.
  3. Once the beef is fully cooked, I sprinkle the cheddar and Monterey Jack over the meat. I cover the skillet for a few minutes so the cheese melts perfectly into the beef mixture.
  4. I slice the rolls and layer in the cheesy beef mixture, lettuce, tomato slices, and pickled jalapeños. Then I press the sandwich slightly so all the flavors meld together.
  5. This sandwich tastes best hot, right out of the skillet. I like to serve it with a side of chips or a simple salad for balance.

Notes

  • I always grate cheese fresh rather than using pre-shredded—it melts smoother.
  • Let the beef rest for a minute before serving so the juices settle.
  • Toast the hoagie rolls lightly for extra crunch.
  • Don’t skip the pickled jalapeños; they cut through the richness beautifully.
  • I sometimes add a little mayonnaise mixed with lime juice for extra creaminess.