NYC-Style Chopped Cheese Sandwich

In the bowl of a stand mixer, whisk together warm water, instant yeast, and sugar.

In a separate bowl, whisk together the bread flour and fine sea salt.

Attach a dough hook to the stand mixer, turn on low speed, and add the flour mixture a few tablespoons at a time until half incorporated.

Increase the speed to medium and add the remaining flour mixture until a cohesive dough forms.

Add the 3 tbsp of softened unsalted butter and mix on medium-high speed until fully incorporated.

Reduce speed back to medium and knead until the dough is smooth and elastic, 4–5 minutes.

Turn out dough onto a work surface and briefly knead by hand into a smooth ball.

Spray a bowl with nonstick cooking spray, place the dough ball inside, and cover tightly with plastic wrap.

Let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.

Then 60 min of waiting

Lightly degas the risen dough in the bowl, turn it out onto a board, and divide into 4 equal pieces (about 210 g each).

Flatten each piece of dough into a loose square, then use a rolling pin to roll it away from you into a flat rectangle about 10 inches long and 6 inches wide.

Roll the rectangle tightly from the near edge into a tight log.

Roll the log back and forth while applying pressure near the ends to taper the edges, creating a 9-inch tapered roll shape, then pinch the seam closed.

Line two baking sheets with parchment paper (using a spray of cooking oil beneath the paper to hold it down).

Place 2 shaped rolls onto each prepared baking sheet, leaving space between them for expansion.

Cover each tray with an inverted second baking sheet and wrap tightly with plastic wrap to create an airtight dome.

Let the rolls proof at room temperature until doubled in size and puffy, 45 to 60 minutes.

Then 45 min of waiting

Preheat the oven to 400°F (204°C) for at least 20 to 30 minutes.

Whisk together 2 eggs and 1 tbsp water, then brush a light, even layer of egg wash over each roll.

Generously sprinkle the rolls with un-toasted sesame seeds.

Using a razor blade or sharp knife held at a 45-degree angle, score each roll with one long slash down the center.

Place the trays in the preheated oven and spray water into the oven cavity and onto the loaves with a spray bottle before closing the door.

Bake until deep golden brown and cooked through, 15 to 18 minutes.

Then 15 min of waiting

In a medium bowl, combine mayonnaise, ketchup, hot sauce, grated garlic, chopped dill pickle, and chopped fresh dill.

Season with salt and pepper, whisk until combined, then taste and adjust seasoning as needed.

Shred the iceberg lettuce thinly by cutting next to the root core, rolling individual leaves, and slicing into thin ribbons.

Thinly slice the tomatoes, lay them flat on a cutting board, season generously with salt, and place between paper towels to cure and drain excess liquid.

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

Add the chopped onion, green bell pepper, and jalapeño to the pan with a pinch of salt.

Cook, stirring often, until the vegetables are softened and lightly browned, 3 to 5 minutes.

Turn off the heat, add the sliced garlic and a pinch of salt, and stir in the residual heat for 30 seconds until fragrant.

Transfer the cooked vegetables out of the skillet onto a tray and set aside.

Return the skillet to medium-high heat and add the ground beef in a single mound.

Press the beef flat with a spatula to maximize surface contact, and sear without touching for 3 minutes.

Then 3 min of waiting

Sprinkle Sazón seasoning and salt over the meat, then chop and flip the beef into smaller pieces using a spatula or potato masher.

Continue cooking and stirring until all fat renders out, water evaporates, and the beef is crispy and browned, about 5 minutes.

Turn off the heat and stir the reserved cooked vegetable mixture back into the beef until well combined.

Slice the rolls in half lengthwise without cutting all the way through, keeping a hinge on one side.

Butter a griddle or large pan over medium heat and toast the open face of the rolls for 1 to 2 minutes until golden brown.

Divide the beef and vegetable mixture into portions in the skillet, top each with 2 slices of American cheese, and allow the cheese to melt.

Spread the special sauce on both inner sides of each toasted roll.

Layer the shredded lettuce and seasoned tomato slices onto the bottom bun.

Scoop the cheesy beef mixture on top of the vegetables and close the sandwich.

Wrap each sandwich tightly in aluminum foil or butcher paper and allow to steam for 1 to 2 minutes before slicing in half to serve.

Then 2 min of waiting