Chopped Cheese Sandwich

• 4 (8-inch) hero rolls or hoagie rolls

• 1 tablespoon canola oil

• 1 1/4 pounds 85/15 lean ground beef

• 2 teaspoons sazón con culantro y achiote(from 2 [10 gram] packets)

• 1 large yellow onion, thinly sliced (about 3 cups)

• 1 jalapeño chile, thinly sliced lengthwise (about 3 tablespoons) (optional)

• 8 (3/4-ounce) American cheese slices(such as Boar’s Head)

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• Thinly sliced tomato

• Kosher salt, to taste

• Black pepper, to taste

• Shredded iceberg lettuce

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Directions

1. Preheat a large flattop griddle to medium, or heat a large cast-iron griddle on the grill or cooktop over medium-high. Cut rolls horizontally, leaving 1 side attached as a hinge. Toast, cut sides down, on griddle until lightly browned, 1 to 2 minutes. Remove from griddle.

2. Drizzle oil evenly over griddle; top with ground beef. Using a large metal spatula, flatten into an even layer, about 1/2-inch thick. Sprinkle with sazón, and top with onion and jalapeño (if using). Cook, undisturbed, until beef forms a golden brown crust on bottom, 4 to 6 minutes. Chop and stir beef mixture using spatula; cook, chopping into small crumbles, until beef is cooked through and crispy in spots and onion is softened, about 4 minutes.

3. Shape beef mixture into a 14-x 5-inch rectangle on griddle using spatula or a metal bench scraper. Top beef mixture evenly with cheese slices. Let stand, undisturbed, until cheese melts, about 1 minute.

4. Spread each toasted roll with 2 tablespoons mayonnaise and 1 tablespoon ketchup. Transfer about one-quarter of beef mixture (about 1 cup) onto each roll; top with tomato slices. Season tomato slices with salt and pepper to taste; top each with shredded lettuce. Wrap each sandwich tightly in parchment paper or aluminum foil; let steam for about 5 minutes before cutting sandwiches in half. Serve hot.