- Searing 85/15 ground beef on a ripping-hot griddle then chopping it with onions and sazón delivers juicy crumbles with crispy edges and bold, street-style flavor in minutes.
- A blanket of melted American cheese fuses into the meat, while toasted hero rolls, mayo-ketchup sauce, and fresh lettuce and tomato give creamy tang and satisfying crunch.
- The one-pan, 25-minute method and parchment wrap mirror classic bodega technique, keeping this nostalgic, on-the-go sandwich hot, tidy, and irresistibly melty.
The chopped cheese sandwich, a staple of New York City bodega culture, is a flavorful and satisfying handheld that blends simplicity with bold street-style flair. This version, perfect for serving four, transforms everyday ingredients into something crave-worthy and comforting. A base of 85/15 ground beef is cooked directly on a hot griddle, seasoned with vibrant sazón con culantro y achiote for a punch of savory depth and warm color. As the beef sizzles and forms a golden crust, it’s chopped and mingled with sweet yellow onions and optional jalapeño slices, which soften and caramelize into the meat.
The mixture is then shaped into a large rectangle and blanketed in melty American cheese, creating that signature gooey, indulgent bite. Meanwhile, hero rolls are toasted until crisp and slathered with a classic mayo and ketchup combo, delivering creamy tang with every mouthful. Fresh toppings like sliced tomato, seasoned with salt and pepper, and shredded iceberg lettuce add cool contrast and crunch. Wrapping the sandwich in parchment or foil and letting it steam ensures the flavors meld and the cheese fully fuses with the meat.
Whether enjoyed straight off the griddle or after a few minutes of steaming, this chopped cheese delivers juicy beef, melted cheese, crisp veggies, and a toasted roll to hold it all together. It’s fast, nostalgic, and deeply satisfying for those that have tried it on the streets of NYC, or for those who simply want to enjoy a hearty, cheesy sandwich.
What is sazón con culantro y achiote?
Sazón con culantro y achiote is a vibrant seasoning blend commonly used in Latin American and Caribbean cooking. It typically includes garlic powder, Mexican coriander (culantro), cumin, and annatto (achiote), which gives the mix its signature red-orange hue.
This all-purpose spice blend adds savory depth, warmth, and color to dishes like rice, beans, stews, soups, and meats. It’s especially popular for flavoring ground beef, chicken, and rice-based dishes such as arroz con pollo and picadillo.
Notes from the Food & Wine Test Kitchen
- It might seem 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. That said, if you’d rather not wrap your sandwiches, feel free to skip it!
- The large, hot surface area of the cast-iron griddle or flattop is the best for making all four sandwiches at the same time. If you only have a cast-iron skillet, opt for making one or two sandwiches at a time.
- Sazón is pretty classic, but adobo seasoning also works well.
Suggested pairing
The Bronx Brewery’s Rabble Rouser offers bold hop character and a crisp finish that stands up to the rich, cheesy goodness of a chopped cheese. Made in the style of a classic adjunct lager — the same kind you’d find tall boys of in the beer fridge of any bodega — its citrus and bitterness cuts through the beef’s fat, while the clean, refreshing body balances the sandwich’s savory flavor
This recipe was developed by Paige Grandjean; the text was written by Breana Killeen.
