Want to learn how to make a chopped cheese like they serve in corner bodegas, wrapped in deli paper and dripping with flavorful goodness? This chopped cheese sandwich recipe is for you!
If you’ve got a griddle or flat top grill, chances are you’re always on the lookout for new and exciting recipes to put your griddling skills to the test… and one of the most notorious flat top grill cooking techniques is the “chop”.
Chopping meat and veggies together is something that’s really best done on a griddle, and if you want a break from Blackstone cheesesteak sandwiches (the ultimate chopped griddle sandwich), then give the Chopped Cheese Sandwich a try!
Now let me make a disclaimer… I’m not from New York City, and I’ve never actually had a Harlem Chopped Cheese… BUT I did consult a good friend of mine that lives in the heart of NYC before making this iconic sandwich. And I also did my fair share of research on good ol’ Google. If you’ve watched me cook on my YouTube channel, then you know that I try my best to respect and do justice to certain dishes that are held dear to specific cultures – just like this authentic Hawaiian Beef Teriyaki that I made on the griddle recently.
So without further ado, I present to you the Chopped Cheese…
What is a Chopped Cheese?
Let’s get a few things straight… the Chopped Cheese is NOT a Philly cheesesteak, nor is it a “poor man’s” cheesesteak. Instead the Chopped Cheese sandwich is in a class all by itself.
The Harlem chopped cheese was created in a bodega in, you guessed it, Harlem, New York. If you’re not familiar with the term “bodega”, it refers to a small grocery store in a Spanish-speaking neighborhood. Picture a small corner market and deli with a brightly colored awning and an array of sticker advertisements on the front windows, much like the picture below:
From the outside, this bodega may not look like somewhere you’d want to stop in and grab a sandwich, but the first bite of the deli paper-wrapped, greasy Harlem chopped cheese will change your mind.
The iconic Chopped Cheese sandwich consists of a mix of ground beef, American cheese slices, and diced onions “chopped” together on a griddle, hence the name. It’s commonly served with shredded lettuce, tomato slices, ketchup, and mayo on a sub roll. But don’t confuse it with a cheeseburger! Though it shares many of the same ingredients, the Chopped Cheese tastes nothing like a burger… hard to imagine, I know.
The Chopped Cheese eats much more like a sandwich than a traditional hamburger, but way different than a cheesesteak. It truly is in a class by itself, as there’s probably nothing that you’ve ever tasted that compares to this sandwich.
What are the typical Chopped Cheese ingredients?
The most common ingredients in an original Harlem Chopped Cheese sandwich are:
- ground beef patties
- diced onions
- American cheese slices
- ketchup
- mayo
- shredded lettuce
- sliced tomato
- hero bun – Or sub roll or hoagie roll… Different areas of the country have different names for the type of bread that is used.
- seasoning – This is a hotly contested topic… Everyone has their own answer to the question “What seasoning do I use for a chopped cheese?“. We’ll talk more about that down below.
How to Make a Chopped Cheese on the Griddle
If you can make a burger on the griddle, then you can make this awesome Chopped Cheese sandwich, too. I kept my sandwich as close to the New York Chopped Cheese as possible, but feel free to experiment with different cheeses, seasonings, or toppings to make your own epic sandwich.
Here’s how I made my New York style Chopped Cheese sandwich:
Step 1: Prep your ingredients and form the ground beef into patties.
Start by forming your 80/20 ground beef into individual hamburger patties that are about 6 ounces each. The patties don’t have to be perfectly shaped because you’ll just be chopping them up later. Here’s what my ground beef hamburger patties looked liked before going on the griddle:
You’ll also need to slice your tomato and iceberg lettuce. These iconic Harlem sandwiches cook up super quick, so be sure that all of your ingredients are prepped and ready to go before you put the meat on the griddle.
Step 2: Cook the beef patties on the griddle.
Next, place the beef patties on the hot griddle and allow them to cook on the first side until they develop a nice crust. You can also start cooking the diced onions at the same time.
Since the beef fat runs towards the back of my Blackstone griddle to the grease trap, I chose to cook the diced onions behind the burger patties so that all of that excess fat could flavor the onions as it was sliding by.
Go ahead and season your ground beef patties with salt and pepper or your choice of seasoning (like Adobo and garlic powder) while they cook on the first side. Your griddle should look something like this:
Then, once the hamburger patties have developed a little bit of a crust, flip them over and cook them for another minute or two on the second side.
Step 3: Prep the buns for your chopped cheese.
While the beef is cooking on the griddle, go ahead and cut the sub rolls in half lengthwise and place them cut side down on the griddle to toast. Once the rolls are toasted, remove them from the griddle and add the ketchup and mayonnaise so that the buns are ready to go when your chopped cheese mixture is done cooking:
Step 4: “Chop” the hamburger patties for chopped cheese sandwiches.
Next it’s time to chop! Grab your bench scraper and/or spatula and chop the beef patties up like this (similar to how you would chop a cheesesteak). As you’re chopping the beef, add in the sautéed onions so that they are mixed in with the meat:
Then, use your spatula to shape the chopped beef until it matches the shape of your sub roll, and top it with sliced American cheese like this:
The cheese should not take longer than a few minutes to melt in to the meat, but if you want to speed up the process you can always use a melting dome. Just use your squirt bottle to add a bit of water to the griddle near the meat to create steam, and immediately place the melting dome over the chopped cheese mixture.
After a few minutes, you’re ready to build your chopped cheese sandwich!
Step 5: Build your chopped cheese and wrap the sandwich in deli paper.
When the cheese is melted, you’re ready to build your Harlem chopped cheese! Just pile the beef on to the prepared toasted roll with the ketchup and mayo, and top with shredded lettuce and sliced tomato.
Wrap the sandwich up in aluminum foil or deli paper and allow it to rest for a few minutes. This allows all of that good beef grease to be absorbed in to the hero roll. And it also keeps all of your ingredients from falling out of the sandwich… Did I mention that this chopped cheese is both delicious AND messy!
FAQ’s about the Chopped Cheese
What kind of bread should I use for a chopped cheese?
For a traditional New York style chopped cheese sandwich, you should use a hero roll. But if you don’t live in the northeast, then finding this specific type of sandwich bread may be difficult.
You can substitute one of these for the chopped cheese bread:
- hoagie roll
- sub roll
- a French bread-style loaf as a last resort (just make sure that it’s not too crusty)
What kind of cheese goes on a chopped cheese sandwich?
American cheese. Period.
Of course you can make variations like I have with this Philly-style chopped cheese, but the classic Chopped Cheese sandwich has yellow American.
Is a chopped cheese like a cheeseburger?
Absolutely NOT! You might expect the chopped cheese sandwich to taste like a cheeseburger because they share many of the same ingredients – ground beef patties, American cheese slices, ketchup, etc. But, the chopped cheese eats much more like a sandwich than a burger.
You really can’t compare this iconic New York sandwich to any other sandwich or burger, because it’s like nothing else you’ve ever tried before. A totally unique taste!
I thought the chopped cheese has Adobo seasoning…
This is a hotly contested topic, and the original Harlem bodega where the chopped cheese was invented isn’t giving away any secrets. Many native New Yorkers say that the beef is seasoned with a blend of Adobo seasoning and garlic powder, and others swear that Chipotle seasoning is used in the corner markets.
But it’s difficult to find a definitive answer on what seasoning to use for an authentic chopped cheese, so if you know someone who has worked the griddle at a Harlem bodega, send them my way so I can get the true story.
In the meantime, salt and pepper are a pretty safe bet.
Chopped Cheese Sandwich Recipe
Want to print this chopped cheese recipe to add to your list of griddle sandwiches to make? You can use the recipe card down below:
Chopped Cheese Sandwich
Ingredients
- 1½ lbs 80/20 ground beef
- ½ medium yellow onion diced
- 1 tbsp cooking oil of your choice
- 8 slices yellow American cheese
- 4 hoagie buns
- 4 tbsp butter
- mayonnaise
- ketchup
- shredded iceberg lettuce
- sliced tomato
- salt and pepper
Instructions
- Heat the griddle to about 400-425 degrees F. While the griddle is heating, portion ground beef into 4 patties that are about 6 ounces each.
- Add about 1 tablespoon of cooking oil to the hot griddle surface and spread it around with your spatula. Add the diced onions to the griddle and begin to sauté.
- Place the beef patties on the hot griddle and season with salt and pepper. Cook the beef patties on the first side untouched for about 3-5 minutes or until a nice crust develops. Flip the patties to the second side and continue to cook an additional 1-2 minutes.
- While the beef patties are cooking, cut the hoagie buns in half lengthwise. Butter the cut side of the buns and toast on the griddle cut side down. When buns are toasted, remove from the griddle. Spread mayo and ketchup on the buns and set to the side.
- Using a spatula or bench scraper, chop the beef patties to break them apart. Add in the sautéed diced onions. Continue to cook the beef mixture until there is no more pink in the meat.
- Portion the chopped beef mixture into 4 equally-sized portions that are about the same size as your hoagie buns. Add 2 slices of American cheese to the top of each meat portion. Allow the cheese to melt for about 2 minutes. *If needed, you can also add a bit of water to the griddle near the beef to create steam, and cover with a melting dome.
- When cheese has melted, transfer the meat portions to the prepared toasted hoagie buns. Add shredded lettuce and sliced tomato. Wrap the chopped cheese sandwiches up in aluminum foil or deli paper and allow to rest in the wrapping for 4-5 minutes before serving.
Notes
- Traditional chopped cheese sandwiches are served with mayonnaise, ketchup, shredded iceberg lettuce, and sliced tomato, but feel free to add your own toppings.
- You may let the American cheese melt on top of the chopped beef or chop it up to incorporate it into the meat. Try it both ways to see which method you prefer.
- For a spicier sandwich, add diced fresh jalapeños to the onions to sauté.
- Wrapping the chopped cheese in deli paper or foil is highly recommended. It allows the bun to soften and absorb the grease from the beef, plus it makes the sandwich easier to eat.
Pinterest user? Add this chopped cheese recipe to your Blackstone griddle recipes board to save for later:
Comments & Reviews
PB says
Thank you for the awesome recipe, I can’t wait to make it this weekend. I won’t lie I’m as dumbfounded as the rest to the wit, aka stupidity of someone who heckles a recipe! I look for recipes constantly and this might be a first in my 53 years. Keep up the great work, I’m a new subscriber and glad I stumbled across your site!
Christine_Z28 says
In your picture of the finished, cut open sandwich, I see green things – the jalapenos you mention? “For a spicier sandwich, add diced fresh jalapeños to the onions to sauté.” If not, what are they? Thanks!
Port Chester says
Going with yes since he doesn’t mention other green peppers like some of the recipes I’ve seen ask for. Jalapenos are fine and all, I’d probably add them because I’m a heat seeker, but this is a very no frills sandwich that doesn’t need extras like green peppers. I mean, even Philly’s don’t usually have bell pepper like many people think they should, that’s a thing that ended up in there when the sandwich spread west and south.
Max says
Dukes for the mayo, otherwise the zest from this sandwich is lost.
Also avoid the more sugary ketchup for a more savory flavor. Trader Joe’s ketchup is far more punchy than the sweetness found in Heinz and store brands.
Port Chester says
Nice ways to punch it up, and I’m not going to assume where you live or what you do for a living (you could he a chef for all I know), but if you’re looking for authentic flavors, no NY bodega is probably going to use something other than easily available ingredients, likely that they also sell on a shelf. That means you’re going to get Heinz, or even Hunts, and not some toned down ketchup alternatives. You’re also not going to get a southern brand like Duke’s when Hellmans or any generic deli style mayo is what’s already behind the counter. In fact, every NY deli’s mass bought mayo is probably already closer to Duke’s, so I’ll double back to say good call.
Sandra says
This is nothing more than a chopped up cheeseburger. Lol. You are so funny. Trying to sell people on idea this is something special!!! Look my teeth will get chop up my cheese burger. Not only the meat cheese lettuce tomato pickles but bub with mayo Hellmann’s mayo ketchup and mustard. I’ll give you the onions. I can also chop up the mt olive garlic dill pickle along with french fries with lots of ketchup!! Lol.
If I have time I might add mushrioms, jalapenos and chili. Now that’s good eating. Lol
What “genius” sold you on that idea? Boy were you suckered. Bet he laughed all way to the bank!!!!
Jennifer says
It is astounding to me that someone can come on here and be so confidently ignorant and so absolutely rude, so please believe me when I say that you are the funny one, Sandra.
Educate yourself before broadcasting these things in public next time:
https://en.m.wikipedia.org/wiki/Chopped_cheese
Thank you, Neal, for sharing a recipe for a sandwich I’ve been wanting to make for awhile, and for mentioning the infamous Adobo debate (I’ll be trying with and without).
Keith Applewhite says
Say you’re not from New York without saying you’re not from New York. Chopped Cheese wedges are as iconic as pizza here. But, your comment was really funny to read, being so clueless to cultures outside of wherever you live.
Sean says
Fuck you, Sandra.
BX All Day says
Why is every Sandra I come across such a piece of work? I bet you’re just beating the men away with that sparkling wet blanket attitude…
Guess you don’t eat many of the world’s various taco choices cause your jaw is so evolved that it can handle mashing up that beef all on its own, like a big girl, huh? Heck, why even bother grinding beef at all when we have Sandra’s jaw to take care of all that hard work for us? She could baby bird us all, since she’s decided she’s so superior.
Guess you have an issue with Cheesestakes too, since you likely have hands that can use knives to cut things, right? Why slice steak thin for a glorious hot sandwich when we can just knife and fork everything, like Marie Antoinette here?