The Cheapest Sandwich Ever (Chopped Cheese) | But Cheaper

Start with 302 grams of water at around 90°F.

Whisk in 8 grams of instant yeast until dissolved.

Add 33 grams of granulated sugar and whisk until dissolved.

In a separate bowl, mix together 600 grams of bread flour with 14 grams of fine sea salt.

Add the flour mixture to the stand mixer with the dough spiral attachment, a heaping spoonful at a time until all is added.

Mix for about five minutes until the dough is smooth.

Add 56 grams of unsalted softened butter and mix for another two minutes until incorporated and smooth.

If doing by hand, replace the butter with vegetable oil and add it directly to the flour then the water.

Once the dough is smooth, place it in a greased bowl, cover with plastic wrap, and let it rise for one hour at room temperature or until doubled.

Degas the dough by punching it down, divide into eight evenly sized balls, cover with a damp towel, and rest for 10 minutes.

Roll each ball into a rectangle roughly 7 by 4 inches, then roll tightly into a log and seal the seam.

Place on a baking sheet lightly dusted with cornmeal and repeat with all rolls.

Cover with another baking sheet inverted, wrap with plastic wrap, and let proof at room temperature for 30 minutes.

Preheat the oven to 375°F.

Whisk together 1 egg white and 120 milliliters of water until combined.

Brush the egg wash on the dough or use a spray bottle to coat evenly.

Score the dough at a 35-degree angle about a quarter of an inch deep.

Bake in the oven for 15 to 20 minutes.

Remove from the oven and optionally brush with melted butter, then cool on a wire rack until completely cool.

In a small bowl, combine 240 grams of mayo, 38 grams of hot sauce, and 14 grams of Worcestershire sauce; whisk and season with salt as needed.

Split a hero roll, leaving one side attached, and toast it lightly on a flat top.

Increase heat to medium-high, add a little oil, and add a handful of sliced onions and half of a thinly sliced serrano chili; season with salt and sauté until softened and lightly charred, about 2 to 3 minutes.

Push the onions to the side and add a handful of ground beef to the flat top, spreading it out for a good sear.

Cook for about 2 to 3 minutes, then flip and season with salt and any other desired seasonings.

Chop the beef using a spatula until finely chopped, stirring occasionally to get crispy bits.

Toss the beef with the sautéed vegetables and line it up roughly in the shape of the bread.

Add finely chopped raw garlic and fold together until hot.

Layer on 2 slices of American cheese and let it melt, or chop and fold it into the beef mixture.

Once the cheese is melted, place the mixture onto the toasted bun, drizzle with hot sauce mayo and ketchup, and add thinly sliced salted and peppered tomato and thinly sliced iceberg lettuce.

Wrap the sandwich tightly in paper to serve.

Equipment Needed

Spice Level: