Chopped Cheese Sandwich

I love hot sandwiches. I’m never happier than when I’ve got my hands on a breakfast sandwich, a katsu sando, or a classic Cuban. But if you ask me, the undisputed champion of hot sandwiches is the chopped cheese. 

A chopped cheese sandwich is pure New York City bodega fare. Said to have originally been developed in the bodegas of Harlem, it’s become a classic NYC sandwich right alongside the bacon, egg, and cheese and a pastrami on rye. I grew up in the Bronx, and the chopped cheese was a staple in my youth. I sourced them from bodegas in different parts of the city, but my favorites were the ones closer to home, made in corner stores on my commute to and from school. 

A chopped cheese is burger-adjacent, but not quite a burger. The consistency is totally different. It’s stuffed with seasoned and browned ground beef patties that have been chopped into small pieces and topped with melted American cheese. This beefy, cheesy mixture is then placed on a roll with onions, lettuce, tomatoes, and condiments. It’s a delicious mess that makes for the perfect hot sandwich experience.

• It’s burger-adjacent. We’ve all had a “twist” on a burger. Pub-style, smashed patties, cheese in the center of the patty, etc. This sandwich is a genuinely different take, forgoing the formed patty entirely in favor of creating a completely new texture.
• It’s packed with flavor. Burger patties are typically a solely salt and pepper affair. This sandwich takes advantage of popular seasoning blends from Latin American cuisine to amp up the flavor without adding a ton of separate spices.
• It’s unfussy. Cooking traditional burgers well is an art form. There’s no such thing as a medium-rare chopped cheese. It’s an easy-to-make, crowd-pleasing sandwich.

• Ground beef. This recipe was developed with 85% lean ground beef. If you prefer a leaner sandwich, 90% lean will work just fine.
• American cheese. A note here on American cheese. There is a difference between individually wrapped Kraft singles and deli-sliced American cheese. Deli-sliced American cheese is a melty, creamy delight. Singles are … not. You can use whatever you want, but I’m recommending getting yourself to the deli and having them slice you off a piece of that real deal.
• Spices. Sazón seasoning and adobo seasoning are both common spice blends in Latin American cuisine that include — among other spices — garlic, onion, and oregano. You can use 1 1/2 teaspoons of either or 3/4 teaspoon of each for this recipe. If using a blend — either homemade or store-bought that does not include salt — add 1 teaspoon kosher salt to the beef mixture in step 3.
• Onion. Thinly sliced onion adds even more flavor to the beef when cooked and chopped together. If you prefer the bite of raw onion, you can skip cooking it with the beef and add it to the sandwich with the lettuce and tomato. You can also skip it entirely, if desired.
• Hoagie roll. The classic chopped cheese of my youth was most often served on a hoagie roll. Look for a classic oblong supermarket roll, sometimes labeled a “sub roll” or “soft Italian roll.” It should be quite soft and about 6 to 8 inches in length.
• Lettuce. The lettuce on a chopped cheese sandwich should be thinly sliced into what I lovingly refer to as “shredduce.” Iceberg is perfect for shredding this way and adds freshness and crunch to the sandwich. If you don’t have iceberg, you can shred a romaine heart instead.
• Tomato. Sliced tomato adds to the classic burger vibes of the sandwich.
• Condiments. Mayonnaise and ketchup add creaminess and a touch of sweetness as well as balance the flavor of the sandwich. 

1. Prep the sandwich fixings. Thinly slice the onion, shred the lettuce, and slice the tomato. Make the sauce and cut open the rolls.
2. Season the beef and form into patties. Add seasoning to the beef, mix, and form into patties. 
3. Cook the beef. Add the beef patties and onion to a large skillet. Cook until browned on one side, flip and use a spatula to chop into small pieces. Add cheese and keep chopping and mixing to make the chopped cheese mixture.
4. Assemble the sandwich. Transfer the beef mixture to the rolls and top with veggies. Wrap tightly in parchment paper and serve. 

• If you want a truly authentic spicy bodega-style chopped cheese, toss a small handful of crumbled Takis or Hot Cheetos on top of the beef before adding the veg.

• Leftover wrapped sandwiches can be refrigerated in an airtight container for up to 2 days.
• A note about the parchment paper — I was tempted not to include it here, as it seems a little silly to wrap up a sandwich only to unwrap and eat it immediately. However, this is a messy sandwich to eat and wrapping the sandwich tightly helps to keep everything together. It’s also helpful for storage and/or transport. This sandwich was made to be eaten on-the-go. That said, if you’d rather not wrap your sandwiches, feel free to skip it!

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