Chopped Cheese Sandwich Recipe

The chopped cheese sandwich, a staple of New York Metropolis bodega tradition, is a flavorful and satisfying handheld that blends simplicity with daring street-style aptitude. This model, good for serving 4, transforms on a regular basis substances into one thing crave-worthy and comforting. A base of 85/15 floor beef is cooked immediately on a scorching griddle, seasoned with vibrant sazón con culantro y achiote for a punch of savory depth and heat colour. As the meat sizzles and kinds a golden crust, it’s chopped and mingled with candy yellow onions and optionally available jalapeño slices, which soften and caramelize into the meat.

The combination is then formed into a big rectangle and blanketed in melty American cheese, creating that signature gooey, indulgent chunk. In the meantime, hero rolls are toasted till crisp and slathered with a basic mayo and ketchup combo, delivering creamy tang with each mouthful. Contemporary toppings like sliced tomato, seasoned with salt and pepper, and shredded iceberg lettuce add cool distinction and crunch. Wrapping the sandwich in parchment or foil and letting it steam ensures the flavors meld and the cheese absolutely fuses with the meat. 

Whether or not loved straight off the griddle or after a couple of minutes of steaming, this chopped cheese delivers juicy beef, melted cheese, crisp veggies, and a toasted roll to carry all of it collectively. It’s quick, nostalgic, and deeply satisfying for people who have tried it on the streets of NYC, or for many who merely need to take pleasure in a hearty, tacky sandwich.

What’s sazón con culantro y achiote?

Sazón con culantro y achiote is a vibrant seasoning mix generally utilized in Latin American and Caribbean cooking. It usually consists of garlic powder, Mexican coriander (culantro), cumin, and annatto (achiote), which supplies the combo its signature red-orange hue.

This all-purpose spice mix provides savory depth, heat, and colour to dishes like rice, beans, stews, soups, and meats. It’s particularly widespread for flavoring floor beef, hen, and rice-based dishes reminiscent of arroz con pollo and picadillo.

Notes from the Meals & Wine Take a look at Kitchen

• It may appear slightly foolish to wrap up a sandwich solely to unwrap and eat it instantly. Nevertheless, it is a messy sandwich to eat and wrapping the sandwich tightly helps to maintain every part collectively. That stated, should you’d fairly not wrap your sandwiches, be at liberty to skip it!
• The massive, scorching floor space of the cast-iron griddle or flattop is one of the best for making all 4 sandwiches on the identical time. For those who solely have a cast-iron skillet, go for making one or two sandwiches at a time. 
• Sazón is fairly basic, however adobo seasoning additionally works nicely.

Urged pairing

The Bronx Brewery’s Rabble Rouser gives daring hop character and a crisp end that stands as much as the wealthy, tacky goodness of a chopped cheese. Made within the type of a basic adjunct lager — the identical sort you’d discover tall boys of within the beer fridge of any bodega — its citrus and bitterness cuts via the meat’s fats, whereas the clear, refreshing physique balances the sandwich’s savory taste

This recipe was developed by Paige Grandjean; the textual content was written by Breana Killeen.