Chopped Cheese Sandwich

The chopped cheese sandwich is a NYC classic—and now you can make your own vegan version at home! You'll love this easy, delicious recipe.

Course Dinner, Lunch

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 516

Author Jessica Hylton

Ingredients

4 hoagie buns
2 tablespoons vegan butter 30g
4 tablespoons ketchup
4 tablespoons vegan mayonnaise
4 slices vegan cheddar cheese sliced in half (used violife)
1 small onion sliced, (4 oz/115g)
0.8 pound vegan ground beef used beyond meat (350 g)
Salt and pepper to taste
2 cups chopped lettuce 75g
2 tomatoes sliced (250g)

Instructions

Cut the buns in half and toast lightly. Spread 1 tablespoon of ketchup on one half and 1 tablespoon of mayonnaise on the other.
Melt butter in a pan, add sliced onion and cook on medium, stirring a few times. Onion should get soft and caramelize slightly, this will take about 3 minutes. Remove it from the pan.
In the same pan cook vegan beef according to the time stated on the package.
When ready add onion back to the pan and break the beef with a spoon into small pieces. Taste and add salt and pepper if needed.
Add sliced cheese on top, cover with a lid, turn off the heat and let the cheese melt for a few minutes.
To assemble, place 1⁄4 of the meat and cheese on top of each bun half covered with mayonnaise.
On the other half place chopped lettuce and sliced tomatoes.
Combine two parts together and enjoy!

Notes

To store: Leftover chopped cheese filling can be refrigerated in an airtight container for up to 3 days. Warm it up in the microwave or in a skillet, then assemble your sandwiches.

To freeze: Chopped cheese filling can be frozen in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.

Nutrition

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