Italian Chopped Cheese w/ Calabrian Mayo

An Italian sub inspired twist on the classic.

Makes 1 hoagie

Time: 25 mins

By Ethan Chlebowski

This recipe is part of the chopped cheese series, where I tweak the base framework to change the flavor profile. Because this is an Italian sub-inspired recipe, feel free to use an Italian roll instead of a hoagie.

Ethan Chlebowski

Ethan Chlebowski



  • Beef & cheese base

    • ground beef
      180 g1/3 lb
    • salt
      a sprinkle
    • msg
      a sprinkle
    • onions
      , diced
    • low-fat american cheese
      1 slice
    • provolone
      1 slice
    • fresh mozzarella
      1 slice
  • Calabrian mayo

    • mayonnaise
      1 part20 g
    • calabrian chilies
      , minced
      1/2 part10 g
    • vinegar
      1/4 part5 g
  • Bread & extra toppings

    • hoagie rolls
    • lettuce
      , thinly sliced
    • tomatoes
      , thinly sliced & salted


Step 1: Make the mayo

Mix together all Calabrian Mayo components in a bowl. Taste and adjust with more peppers or vinegar as needed.

Step 2: Cook the beef base

Next, set a pan or griddle over medium heat and add the ground beef. Sprinkle a bit of salt on top and add an optional pinch of MSG for extra flavor.

the beef for 1-2 minutes without chopping it up. Then, add the onions on top of the beef and start breaking everything up with a spatula.

Cook for 2 more minutes or until the onions are soft and the beef is .

Step 3: Steam the bread

While the beef is cooking, slice open your Italian or hoagie roll and spread some of the spicy Calabrian mayo onto the interior of the bread.

Once the beef is done, add the cheese slices on top and then place the bread on top to let everything melt and crisp up for a minute.

Then, using a spatula to keep everything together, flip the sandwich over so that the roll is on the bottom and the meat and cheese are on top.

Step 4: Finish and serve

To finish, top the beef and cheese mixture with some shredded lettuce. Then, add a few slices of seasoned tomatoes on top.

  • There will be some leftover sauce. Optionally, add another line of mayo to the sandwich for lubrication.

Transfer the roll to a sheet of aluminum foil and parchment paper and wrap everything up tightly. This will a bit and transform it into a true bodega experience.

Slice open the sandwich and enjoy.



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