The chopped cheese sandwich, a beloved staple of New York City bodega culture, is a delicious and satisfying handheld meal that effortlessly combines simplicity with bold street-style flavors. This particular recipe serves four and transforms everyday ingredients into a crave-worthy and comforting dish.
To start, 85/15 ground beef is seared on a hot griddle and seasoned with sazón con culantro y achiote for a burst of savory richness and a vibrant color. The beef is cooked until it forms a golden crust, then chopped and mixed with sweet yellow onions and optional jalapeño slices, which add a caramelized sweetness to the meat.
The mixture is then shaped into a large rectangle and covered with melted American cheese, creating that signature gooey and indulgent bite. Meanwhile, hero rolls are toasted until crispy and slathered with a classic mayo-ketchup sauce, providing a creamy tang with each bite. Fresh toppings like sliced tomatoes seasoned with salt and pepper, and shredded iceberg lettuce add a refreshing crunch to the sandwich.
Wrapping the sandwich in parchment or foil and allowing it to steam ensures that the flavors meld together, and the cheese fully fuses with the meat. Whether enjoyed immediately off the griddle or after a few minutes of steaming, this chopped cheese sandwich delivers juicy beef, melted cheese, crisp veggies, and a toasted roll to hold it all together. It’s a quick, nostalgic, and deeply satisfying meal for those who have experienced it on the streets of NYC, or for anyone looking to enjoy a hearty and cheesy sandwich.
Sazón con culantro y achiote is a vibrant seasoning blend commonly used in Latin American and Caribbean cuisines. It typically includes garlic powder, Mexican coriander (culantro), cumin, and annatto (achiote), giving dishes a savory depth, warmth, and a beautiful red-orange hue. This versatile spice blend is perfect for flavoring dishes like rice, beans, stews, soups, and meats, adding a unique and delicious touch to any recipe.
In the Food & Wine Test Kitchen, it is recommended to wrap the sandwiches tightly to keep everything together, as the chopped cheese sandwich can be messy to eat. The large, hot surface area of a cast-iron griddle or flattop is ideal for making multiple sandwiches at once. If using a cast-iron skillet, it’s best to make one or two sandwiches at a time. Additionally, while sazón is a classic choice for seasoning, adobo seasoning can also work well in this recipe.
For a suggested pairing with the chopped cheese sandwich, The Bronx Brewery’s Rabble Rouser is recommended. This beer offers bold hop character and a crisp finish that complements the rich and cheesy flavors of the sandwich. The citrus and bitterness of the beer cut through the beef’s fat, while its clean and refreshing body balances the savory taste of the sandwich.
Overall, this chopped cheese sandwich recipe is a delightful homage to New York City bodega culture, offering a delicious and satisfying meal that is sure to please anyone looking for a taste of street-style flair in the comfort of their own home.
