½ Cheesoburger Sub Recipe

Prep roll

Preheat a skillet or griddle over medium heat. Split the sub roll lengthwise without cutting all the way through (or cut fully if preferred). Spread softened butter evenly on the cut sides of the roll.

Toast the buttered roll, cut side down, in the heated skillet for 1–2 minutes or until golden and slightly crisp. Remove and set aside on a plate, cut side up.

Spread mustard on one interior side of the toasted roll and ketchup on the other. Layer pickles on the bottom half where ketchup is placed.

Combine the ground beef, kosher salt, black pepper, and Worcestershire sauce in a small bowl. Mix gently until just combined; do not overwork. Form into a thin patty roughly 3–3.5 inches in diameter so it fits the half roll (about 3 oz).

Add vegetable oil to the preheated skillet (medium-high heat). When shimmering, place the patty in the skillet. Cook for 2–3 minutes without disturbing until the bottom forms a browned crust.

Flip the patty and immediately lay the half slice of American cheese across the patty so it begins to melt. Cook another 1–2 minutes for medium doneness (adjust time to preference). If needed, cover the skillet briefly (30–45 seconds) to help the cheese melt uniformly.

Transfer the cooked patty with melted cheese onto the bottom half of the toasted roll over the pickles.

Top the cheeseburger patty with the sliced tomato, red onion rings, and shredded lettuce arranged evenly. Close the sub with the top half of the roll.

If desired, press the assembled sub lightly and cut the half-sub cleanly on the bias. Serve immediately while warm.