Chopped Cheese Sandwich

For the special sauce (any time)

1. Add the mayonnaise, ketchup, hot sauce, grated garlic, diced dill pickle, and chopped dill to a medium bowl.

2. Whisk the ingredients together thoroughly until smooth, then season to taste with salt and pepper.

For the toppings (any time)

3. Trim the root from the iceberg lettuce, place the flat side down, and slice it as thinly as possible into fine shreds.

4. Arrange the thin tomato slices in a single layer on a board or tray, season generously with salt, and sandwich them between paper towels to cure and remove excess water.

For the beef & cheese filling

5. Heat 2 tbsp of vegetable oil in a large 12-inch cast iron skillet over medium to medium-high heat.

6. Add the diced onion, green bell pepper, and jalapeño (if using) with a pinch of salt to the hot pan, stirring frequently until softened and lightly browned, about 3 to 5 minutes.

7. Turn off the heat, stir in the minced garlic, and let it cook in the residual heat for 30 seconds until fragrant.

8. Transfer the cooked vegetable mixture out of the skillet and set aside on a plate or tray.

9. Heat the same 12-inch skillet over medium-high heat until hot, then add the 1 1/2 lb of ground beef directly into the center of the dry pan.

10. Press the ground beef down firmly into a flat layer using a metal spatula to maximize contact with the pan, then let it sear untouched for 3 minutes.

    Then 3 min of waiting

11. Sprinkle the Sazón seasoning and a pinch of salt over the meat, then begin chopping and flipping the beef using the spatula to break it up.

12. Mash the beef thoroughly using a potato masher or heavy spatula until it breaks down into very fine, uniform crumbles.

13. Continue cooking the beef crumbles, stirring frequently, until the liquid evaporates and the beef fries in its own rendered fat until crisp and lightly browned, about 5 minutes.

14. Turn off the heat, add the cooked vegetable mixture back into the skillet with the beef, and mix thoroughly.

To assemble

15. Slice the hoagie rolls lengthwise down the center, keeping one side attached so the bun stays hinged.

16. Melt the butter on a large griddle or skillet over medium heat, place the rolls cut-side down into the melted butter, and toast for 1 to 2 minutes until golden brown.

17. Divide the beef and vegetable mixture into portions in the pan (or on a griddle flat top) and shape each portion into a long rectangle matching the length of a roll.

18. Top each mound of beef with 2 slices of American cheese and let it heat until melted and gooey.

19. Spread a generous layer of the special sauce on both inside faces of a toasted roll.

20. Layer the shredded lettuce and cured tomato slices into the bottom half of the bun.

21. Use a broad spatula to lift a portion of the melted cheesy beef and transfer it directly onto the sandwich.

22. Close the sandwich, wrap it tightly in aluminum foil or butcher paper, and let it steam wrapped for 1 to 2 minutes before slicing in half to serve.

    Then 2 min of waiting