CHOPPED CHEESE

For the Hoagie Rolls

Combine the yeast, salt and flour in the bowl of a stand mixer. Whisk to combine.

Add the water, milk, oil and egg. Using the dough hook attachment, mix the dough on low speed until a sticky dough forms.

Scrape down the dough hook and the sides of the bowl. Increase the speed to medium-high and knead until the dough is smooth and elastic, about 8-10 minutes. At this point, the dough should pass the ‘windowpane test.’ If not, knead the dough for 1-2 minutes longer.

Transfer the dough to an oiled bowl, cover, and let proof at room temperature for 1-2 hour, or until doubled in size.

Transfer the dough to a lightly flour work surface. Divide it into 4 equal portions. Shape the portions into rounds, then into logs. Flatten the logs into rectangles, then roll the dough towards you to form another log, applying pressure to remove any excess gases. Roll the ends of each log to seal them.

Transfer the rolls to two parchment-lined sheet trays sprinkled with an even coating of super fine cornmeal. Loosely cover the rolls with a greased piece of plastic wrap. Let the rolls proof at room temperature for 45 minutes - 1 hour or until puffed.

Meanwhile, preheat the oven to 425°F. Place a pizza steel, ceramic baking tile, or sheet tray on the bottom rack of the oven.

Just before baking, combine the egg whites and milk in a small bowl. Brush the rolls down with the egg wash mixture. Score the rolls running lengthwise with a sharp knife or lame.

Bake the rolls at 425°F for 10-12 minutes. Make sure to rotate the rolls halfway through baking, and for a softer roll, spray the rolls with a light coating of water.

Once baked, the rolls should be pale golden and have reached an internal temperature of 190°F.

Transfer the rolls to a rack and let them cool for 10-15 minutes before cutting open.

For the Chopped Cheese

Preheat a large cast iron skillet or griddle with the neutral oil.

Add the beef patties and onion to the skillet. Season the burgers with a sprinkling of adobo seasoning. Cook until the burgers are browned on one side, about 4-5 minutes.

Begin chopping up the burger into small pieces using a flat end of a metal spatula. Gradually, fold the onions into the beef. Continue cooking until all the beef is completely browned and the onions are translucent, about 4-5 minutes.

Form the beef and onion mixture into a long rectangle equal to the length and width of the hoagie.

Add the cheese slices overtop the beef mixture. Cook until the cheese is melted, about 1-2 minutes.

Using the same flat-ended spatula, lift the chopped cheese filling into the toasted hoagie.

Top the cheesy meat with lettuce, tomato, mayo, and ketchup.

Serve immediately.