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, excellent for serving 4, transforms on a regular basis components into one thing crave-worthy and comforting. A base of 85/15 floor beef is cooked instantly on a sizzling 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 non-obligatory 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 chew. In the meantime, hero rolls are toasted till crisp and slathered with a basic mayo and ketchup combo, delivering creamy tang with each mouthful. Recent 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 totally 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 those who have tried it on the streets of NYC, or for individuals 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 provides the combination 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 in style for flavoring floor beef, hen, and rice-based dishes resembling arroz con pollo and picadillo.

Notes from the Meals & Wine Check Kitchen

• It may appear a bit 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 thing collectively. That mentioned, when you’d somewhat not wrap your sandwiches, be at liberty to skip it!
• The big, sizzling floor space of the cast-iron griddle or flattop is one of the best for making all 4 sandwiches on the identical time. Should you 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 effectively.

Steered pairing

The Bronx Brewery’s Rabble Rouser presents 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 type 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.