Set a pan on medium-high heat and add a spritz of baking spray.

Once hot, add the ground bison to the pan and press down so it starts searing. Sprinkle over some salt, a pinch of MSG, some garlic powder, chili powder, smoked paprika, and a bit of onion powder then chop everything up with a spatula to let it cook through.

Once the beef is cooked through, taste it and adjust with salt and seasonings as needed.

Pile it together in roughly the shape of the hoagie, then throw the sliced hot peppers and pepperoncini over the top followed by two slices of American cheese.

• If the lean meat mixture is a bit dry, drizzle some of the pickled pepper juice over everything to add some moisture.

Place the bread on top of the meat and cheese mound to let the bread steam, the cheese melt, and the meat crisp up for one more minute.

Then, using a spatula to keep everything contained, flip the sandwich over so that the roll is on the bottom and the meat and cheese are on top. This will finish toasting and warming the bread.

To finish, top the beef and cheese mixture with some shredded lettuce. Then, add a few slices of seasoned tomatoes on top.

Transfer the roll to a sheet of aluminum foil and parchment paper and wrap everything up tightly. This will steam a bit and transform it into a true bodega experience.

Slice open the sandwich and enjoy.