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Classic Chopped Cheese on a Roll Ingredients: • 1/2 lb ground beef (80/20) • 1 small yellow onion, diced • 2 slices American cheese • 1 hero or hoagie roll, split • Iceberg lettuce, shredded • Tomato slices • Ketchup and mayo • Salt and black pepper • Neutral oil, for cooking ⸻ Instructions: 1. Sauté Onions: In a hot skillet, cook the diced onions in a little oil until soft and lightly browned. 2. Griddle the Beef: Add ground beef next to the onions, season with salt and pepper, and smash into the pan. Let it sear, then chop and mix with the onions as it cooks through. 3. Melt Cheese: Layer the American cheese over the beef and let it melt fully. Chop everything together into a cohesive, gooey mix. 4. Toast the Roll: Toast the roll until crisp and warm. 5. Assemble: Spread mayo and ketchup on the roll. Pile on the chopped beef and cheese. Top with lettuce and tomato slices. 6. Serve Hot: Wrap in foil if you want that classic steam-softened finish. ⸻ Elevated Chopped Cheese with Ground Ribeye, Roasted Bone Marrow & Roasted Garlic Mayo Ingredients: For the Meat: • 1/2 lb freshly ground ribeye • 1 bone marrow canoe, roasted (6–8”) • Salt and black pepper For the Garlic Bone Marrow Mayo: • 1 whole egg • 1 cup neutral oil • 1 whole head of garlic, roasted • Roasted bone marrow (scooped and cooled) • Lemon juice • Salt Shallot Onion Jam: • 2 shallots, thinly sliced • 1/2 red onion, thinly sliced • 1 tbsp butter • 1 tsp olive oil • 1 tsp brown sugar • 1 tsp sherry vinegar or balsamic • Salt to taste Assembly: • 1 crusty roll or demi-baguette • 2 slices Jasper Hill cheese (or similar Alpine-style cheese) • Heirloom tomato slices, salted • Baby gem lettuce ⸻ Instructions: 1. Roast Garlic & Bone Marrow: • Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for ~40 minutes until soft and golden. • Roast the bone marrow canoe at 450°F for about 15 minutes until bubbling and loose. Scoop and cool. 2. Make the Mayo: • In a tall container, combine the egg and lemon juice. Slowly stream in the oil while blending with an immersion blender to emulsify. • Once thick, blend in all the roasted garlic cloves and the cooled bone marrow until smooth and deeply flavored. Season to taste. 3. Make the Shallot Jam: • In a small skillet, cook the shallots and red onion in butter and olive oil over low heat until fully softened (~20–30 min). • Stir in brown sugar and vinegar, cook until jammy and caramelized. Season lightly. 4. Cook the Ribeye: • Heat a skillet over medium-high. Add the ground ribeye, season, and let it sear. • Add in a spoonful of the garlic bone marrow mayo (or any leftover marrow) while cooking for added richness. • Once nearly done, lay Whitney Hill cheese overtop and let it melt fully. Chop together into a rich, cheesy mix. 5. Toast and Assemble: • Toast the roll until golden and crisp. • Spread a thick layer of garlic bone marrow mayo on both sides. • Add a spoonful of shallot jam. • Top with the chopped meat and cheese. • Finish with salted heirloom tomato slices and crisp baby gem lettuce.

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