MySteak Legends Chopped Cheese
Nov 6
Written By MyForest Foods
Makes 2 sandwiches | Prep 10 minutes | Cook 12 minutes | Vegan as written
The chopped cheese is a skillet sandwich. Onion cooks until its edges brown, the filling gets chopped together on the hot surface, and cheese melts over the whole thing before it goes into a roll. Lettuce and tomato come last, cold against the hot filling.
Thinly sliced MySteak makes this version quick to cook. Give it time to brown before chopping it with the onions; those seared pieces are worth keeping. Vegan American-style cheese, mayo, and a toasted roll make the sandwich complete. Wrap the bottom half in paper if you want the full deli experience, or simply want a fighting chance of keeping lunch off your hands.
Ingredients
- 1 package (6.5 oz) MySteak, thawed if frozen
- 1 small yellow onion, finely diced
- 1 tbsp neutral oil
- 4 slices vegan American style cheese
- 2 hero rolls, split (check that they are vegan)
- 2 tbsp vegan mayonnaise
- A handful of shredded iceberg lettuce
- 4 tomato slices
- Salt and black pepper
How to make it
- Warm a skillet over medium heat. Toast the cut sides of the rolls until golden, then set aside.
- Add oil and onion to the skillet. Cook for 4 to 5 minutes, stirring, until softened with browned edges. Add thawed MySteak. Cook over medium heat, flipping often, until thoroughly heated and browned on both sides, about 5 minutes.
- Use a spatula to chop the MySteak and onion together into bite size pieces. Divide into two roll length mounds, season with pepper, and lay two cheese slices over each. Cover briefly until the cheese melts.
- Spread the rolls with vegan mayo. Scoop a cheesy mound into each, then add lettuce and tomato. Close, press lightly, and eat while hot.
Vegetarian option Swap in dairy American cheese and regular mayonnaise if you prefer. The vegan version is also vegetarian.
Make it yours For a deli style finish, wrap the bottom half of each sandwich in parchment before slicing.