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Mexican Chopped Cheese Sandwich

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Mexican Chopped Cheese Sandwich Recipe

The Mexican Chopped Cheese Sandwich is a fusion of two beloved culinary traditions: the American chopped cheese sandwich and vibrant Mexican flavors. This recipe combines juicy, seasoned beef with melted cheese, fresh vegetables, and a zesty chipotle mayo, all served on a toasted roll. It’s a satisfying meal that’s perfect for lunch or dinner.

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For the Beef Mixture:

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  • 1 lb ground beef (80% lean)
  • 1 medium onion, finely chopped
  • 1 bell pepper (red or green), finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack or Cheddar cheese

For the Chipotle Mayo:

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  • 1/2 cup mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt to taste

For the Sandwich:

  • 4 hoagie rolls or bolillo rolls
  • 2 tablespoons butter, softened
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • Pickled jalapeños (optional)
  • Fresh cilantro leaves (optional)


1. Prepare the Beef Mixture:

  1. In a large skillet, cook the ground beef over medium-high heat until it starts to brown. Break the meat into small pieces as it cooks.
  2. Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook for another 5-7 minutes until the vegetables are tender and the beef is fully cooked.
  3. Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed.
  4. Reduce the heat to low, sprinkle the shredded cheese over the beef mixture, and allow it to melt. Stir to combine everything thoroughly. Remove from heat and set aside.

2. Make the Chipotle Mayo:

  1. In a small bowl, combine the mayonnaise, chopped chipotle peppers, lime juice, honey, and a pinch of salt. Mix until smooth and well blended. Adjust seasoning to taste.

3. Prepare the Rolls:

  1. Preheat a griddle or a large skillet over medium heat.
  2. Slice the rolls in half horizontally. Spread a thin layer of softened butter on the cut sides of each roll.
  3. Place the rolls, buttered side down, on the griddle or skillet. Toast until golden brown and crispy, about 2-3 minutes. Remove from heat.

4. Assemble the Sandwiches:

  1. Spread a generous amount of chipotle mayo on both the top and bottom halves of the toasted rolls.
  2. Evenly divide the beef mixture among the bottom halves of the rolls.
  3. Top the beef with shredded lettuce, sliced tomatoes, and pickled jalapeños if using.
  4. Garnish with fresh cilantro leaves for added freshness and flavor.
  5. Place the top halves of the rolls on the sandwiches and gently press down.

5. Serve and Enjoy:

  1. Serve the sandwiches immediately while they’re warm and the cheese is still melty.
  2. Pair with a side of tortilla chips, salsa, or a refreshing salad for a complete meal.

Tips for the Perfect Mexican Chopped Cheese Sandwich

  • Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh vegetables and good-quality cheese make a big difference.
  • Cheese: Monterey Jack provides a nice melt and mild flavor, but feel free to experiment with other cheeses like Cheddar, Queso Oaxaca, or even a spicy Pepper Jack.
  • Toasting the Rolls: Don’t skip this step! Toasting the rolls adds a delicious crunch and helps prevent them from getting soggy from the fillings.
  • Adjust the Heat: If you prefer a spicier sandwich, add more chipotle peppers to the mayo or include additional hot sauce. For a milder version, reduce the amount of chipotle.
  • Customization: This recipe is versatile. You can add more vegetables like sliced avocado, grilled corn, or sautéed mushrooms to the sandwich for added texture and flavor.


  • Chicken Chopped Cheese: Substitute ground chicken for beef for a leaner option. Follow the same seasoning and cooking instructions.
  • Vegetarian Version: Use plant-based ground meat or finely chopped mushrooms and black beans instead of ground beef. Adjust the seasoning to taste.
  • Bacon Chopped Cheese: Add cooked, crumbled bacon to the beef mixture for an extra layer of flavor and crunch.
  • Breakfast Chopped Cheese: Incorporate scrambled eggs into the beef mixture for a hearty breakfast version. Top with sliced avocado and serve with a side of salsa.

This Mexican Chopped Cheese Sandwich is a delightful twist on a classic favorite, bringing together bold flavors and satisfying textures. Whether you’re making it for a quick weeknight dinner or a weekend lunch, it’s sure to become a favorite in your household. Enjoy!

Source: chilesandsmoke.com

Yield: 3

Mexican Chopped Cheese Sandwich

Mexican Chopped Cheese Sandwich

The Mexican Chopped Cheese Sandwich is a fusion of two beloved culinary traditions: the American chopped cheese sandwich and vibrant Mexican flavors. This recipe combines juicy, seasoned beef with melted cheese, fresh vegetables, and a zesty chipotle mayo, all served on a toasted roll. It's a satisfying meal that's perfect for lunch or dinner.

Prep Time 10 minutes
Cook Time 15 minutes


  • 3 hoagie rolls
  • 2 tablespoons softened butter
  • 1/4 cup mayonnaise
  • 1 pound ground beef, 80/20 preferred
  • 1 teaspoon Kosher salt, more as needed
  • 1 tablespoon chili powder
  • 3 tablespoons chopped chipotles in adobo
  • 6 slices of pepper jack cheese
  • 1 cup chopped lettuce
  • 1 cup Pico De Gallo


  1. Preheat the griddle or cast iron skillet to medium-high heat. It needs to be high enough to sear the beef and toast the bread.
  2. Toast the hoagie rolls. Spread the softened butter on each side and lightly toast the bread on the hot surface. Spread the mayo on one side of each roll and set aside.
  3. Sear the beef. Portion the beef into 1/3 pound servings and form into patties. Place each patty down on the hot surface and press down with a heavy spatula to sear. Allow the beef to sear for a couple of minutes until a crust forms on the bottom. Flip and repeat.
  4. Chop the meat and chiles. After a few minutes, each side will have a nice crust. Using your spatula, chop the meat patties into much smaller bits. Portion the chipotles, salt, and chili powder between the 3 patties. Chop and fold the meat to evenly season everything. Taste and adjust for salt if needed.
  5. Add the cheese to each portion. Using your spatula, form the meat into the shape of the hoagie roll. Top with the slices of cheese and turn off the heat. Allow the cheese to melt slightly before carefully transferring to the hoagie roll.
  6. Fill the sandwich with toppings. Add the shredded lettuce and pico de gallo to the sandwich and close it up. You may roll the sandwich in parchment paper to keep it warm, which also helps to keep the toppings together.


  • When forming your chopped beef on the griddle it helps to use the hoagie bun as a guide for length. If the meat mixture is too large it will be a mess while transferring it.
  • Use a slotted spoon when serving up the pico de gallo. This will prevent the excess liquid from making your sandwich a little soggy.

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