I'm ADDICTED to Reuben Chopped Cheese and You Will Be TOO!
YES! Another Chopped Cheese episode!
Things to know:
What are the ingredients in chopped cheese?
This recipe is a variation on the classic NYC chopped cheese sandwich. A classic NYC chopped cheese features seasoned ground beef cooked with diced onions, melted American cheese, and served on a toasted hero or hoagie roll, typically topped with shredded lettuce, sliced tomatoes, mayonnaise, and sometimes ketchup. Key ingredients are ground beef, yellow onion, American cheese, hoagie/hero rolls, and fresh toppings like lettuce and tomato, with seasonings like garlic powder, salt, and pepper.
What are some common mistakes when making chopped cheese?
Common mistakes when making a chopped cheese include using the wrong seasoning (missing Adobo/Sazón), not draining excess fat from the beef, using crusty bread instead of a soft hero roll, forgetting to butter and toast the bun, adding too much or too thin cheese, and skipping the crucial final step of wrapping it in foil to steam and meld the flavors.
What kind of bread is used for chopped cheese?
In a chopped cheese sandwich, the classic choice of bread would be to use a long roll such as a hoagie or hero roll. It’s not set in stone, though. The important thing is that it’s a soft bread rather than a crusty one. You can alternatively use a brioche bun or a potato bun.
What foods are best cooked on a griddle?
Smash burger, fried rice, Philly Cheese Steak, bacon and eggs, French toast, stir fry, tacos, grilled cheese, fajitas, and of course, Chopped Cheese! If you an cook it in a frying pan you can cook it on a flat top, only better!
What are the disadvantages of a griddle?
Cons of a griddle grill include significant grease management, the extra work of initial seasoning and ongoing maintenance, lack of smoky flavor for meats, potential for uneven cooking on cheaper models, difficulty with large cuts or liquids, and the need for extra accessories like lids, with potential for hot spots or melting nearby items.
Ingredients
2 pound ground corned beef or pastrami
6 hoagie rolls
1 jar sauerkraut (We use Saverne brand)
12 slices swiss cheese
1. Preheat your griddle to medium low heat and your oven to warm.
2. Using a weight, press the rolls on your griddle and toast for about 2 minutes per side.
3. Brown the ground corned beef on the griddle, chopping as you go.
4. Near the end of your cooking the corned beef, add the sauerkraut, then top with the swiss cheese. As the cheese begins to melt, continue to chop and mix the mixture.
5. Place a good heaping pile of reuben mixture onto each bun.
6. Wrap each sandwich and chuck into the oven until ready to serve. ENJOY!
Equipment used:
Blackstone Griddle
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