Craving Comfort

Embrace chillier temps with these cozy favorites and brand-new creations.

- Photographs by MIKE GARTEN Prop styling by LIS ENGELHART Food styling by MICHELLE GATTON

CROWD-PLEASER

CHOPPED CHEESE

Active 30 min. | Total 30 min.

3 Tbsp salted butter, at room temp

4 small hero rolls (or bolillo, club or kaiser rolls), split

4 Tbsp ketchup

4 Tbsp mayonnaise

1/2 tsp onion powder

½ tsp garlic powder

¼ tsp paprika

Kosher salt and pepper

1 lb ground beef, divided into 4 balls

1 medium white onion, very thinly sliced

6 slices (about 4 oz) yellow American cheese

½ head iceberg lettuce, thinly sliced

1 to 2 vine-ripe tomatoes (3/4 lb), very thinly sliced

1. Heat large cast-iron griddle over 2 burners on medium. Spread butter on split sides of rolls and griddle, split sides down, until golden brown, 30 sec. to 1 min. Spread 1 split side of each roll with ketchup and other side with mayonnaise.

2. In small bowl, stir together onion powder, garlic powder, paprika, 1/2 tsp salt and 1/2 tsp pepper.

3. Place beef on griddle and sprinkle with spice mixture, then scatter onion around beef. Cook, undisturbed, until beef is deeply browned on bottom and onion begins to steam, 4 to 5 min. Flip beef and cook until browned, about 2 min. more.

4. Using 2 metal spatulas, chop beef and onion together into bite-size pieces and continue to cook until onion is softened, 1 to 2 min. more. Top with cheese and cook until melted, 1 to 2 min. Repeat chopping of everything until combined.

5. Transfer filling to prepared rolls and fill with lettuce and tomato. Serve immediately.

SERVES 4 About 735 cal, 46 g fat (18.5 g sat), 125 mg chol, 1,710 mg sodium, 50 g carb, 6 g fiber, 13 g sugar (3 g added sugar), 29 g pro

SANDWICH SMARTS

Using a griddle, which gets superhot and has a large surface area, is the fastest way to combine and evenly cook the ingredients in this regional favorite, a staple in New York City bodegas.