How Chopped Cheese Sandwiches Became A New York Staple

You've heard how Buffalo wings rose to legendary snack status in New York, but that's far from the end of the Empire State's contributions to the canon of American food. The Bloody Mary cocktail, the Reuben sandwich, and spaghetti and meatballs (yet another food that actually isn't authentically Italian in origin) were all born in New York, cementing the state's legacy as a foodie powerhouse. One beloved New York food isn't quite as well-known outside NYC is the chopped cheese sandwich, and while it's simple enough to make at home, it's well worth a trip to the Big Apple for a taste of the original.

This sandwich, which combined seasoned ground beef, melty American cheese, and veggie condiments, was invented around 1999 by either "Frankie Frank" or Carlos Soto of Hajji's Deli, a nondescript corner store which now operates under the name Blue Sky Deli in Harlem. Whichever employee it was, he wanted a burger ... but was out of hamburger buns. What he did have, however, was a hero roll. So he "chopped" up the burger patty with the sharp side of a metal spatula, and scooped it onto the mayo-slathered bread. 

A burger may or may not be a sandwich, but a chopped cheese wears the banner with pride. Today, chopped cheeses are a staple at bodegas throughout the five boroughs. These humble sammies aren't pretty, but they are cheap, filling, and delicious, which makes them perfect for all-night grubbing at 24/7 delis. Some have tried to gentrify the chopped cheese, adding fancy ingredients and elevating its price point, but you can't subtract the working-class sensibilities from this no-nonsense handheld. 

If you are outside New York City, you may have trouble tracking down an authentic chopped cheese sandwich. Fear not, however, because making one yourself produces a delicious specimen that is just as gooey, greasy, and belly-warming. First, cook up some ground beef. Don't go for extra-lean beef, as you want some fat in your protein. Season it well — at Blue Sky Deli, they use adobo and Sazón, but you can freestyle a bit. Throw some chopped onions in there as well. When your beef is cooked, melt a few slices of yellow American cheese on top. Then scoop a hefty serving of all that beefy, cheesy goodness into a hero roll that you have preemptively slicked with your choice of mayo, ketchup, mustard, and/or sriracha.

Unlike a Philly cheesesteak, which some uninformed folks will compare to the NYC sandwich, a genuine chopped cheese has lettuce, tomato, and maybe even some raw onion on top. Heck, why not toss in some bell peppers, pickled jalapeños, or even avocado? While a "real" Philly uses Cheez Whiz, the processed slices of American on a chopped cheese are the glue that holds the sandwich together. Given its normal condiments and toppings, a chopped cheese is a lot closer in provenance to a cheeseburger than a Philly and a lot less precious about specific composition. In fact, many bodegas in NYC have their own spin on a chopped cheese, so don't be afraid to make it your own.