Another EPIC collab with Griddle Cook Eat and More: Greek Chopped Cheese
The chopped cheese, also known as a chop cheese, is a type of sandwich originating in New York City, particularly popular in Harlem bodegas. The traditional sandwich is made with ground beef, cheese, onions, and seasonings, all chopped together on a grill or griddle as they cook. We at the Galley of the Sun present to you the Greek Chopped Cheese, a take on that famous sandwich!
Things to know:
What is in a chopped cheese?
A chopped cheese is a classic New York City bodega sandwich made from seasoned ground beef patties and onions cooked on a hot griddle, chopped fine with a spatula, melted together with cheese, and served on a hero or roll with lettuce, tomato, and condiments.
What is a bodega?
A bodega is a small, family-owned neighborhood convenience or grocery store, most famously found on city street corners in New York. The word comes from Spanish—where it originally meant a wine cellar or storehouse—and evolved in urban immigrant communities to describe local shops that sell everyday food, drinks, and essentials.
Are bodegas only in New York City?
No, bodegas are not exclusive to New York City. While the term is most famous as an NYC cultural icon, similar small, independent corner and convenience stores exist under the same or different names in other cities with large Latino populations, such as Newark, Jersey City, Philadelphia, Miami, and Los Angeles.
Is chopped cheese basically a burger?
Yes, a chopped cheese is fundamentally a deconstructed cheeseburger, but it is served and prepared more like a New York City hero. It uses the exact same ingredients as a standard burger, but the cooking method and presentation give it a distinct identity.
What is chopped cheese vs Philly cheesesteak?
While both are iconic, griddle-cooked regional beef and cheese sandwiches, a Philly Cheesesteak uses thinly sliced ribeye steak on a long roll, whereas a New York City chopped cheese uses ground beef patties chopped and melted together with cheese, resembling a deconstructed cheeseburger hoagie.
Check out Doug’s episode here.
Ingredients:
6 hoagie buns
1 pound ground beef
1 pound ground lamb
2 T Spiceology’s Greek Freak Seasoning
3T minced garlic
1/2 cup diced fire roasted red bell peppers
1/2 cup sliced smoked Kalamata olives
1/2 red onion, diced
1/4 cup crumbled feta cheese
2 cups shredded provolone cheese
Tzatziki sauce
Thinly sliced cucumbers
Thinly sliced tomatoes
6 Insulated Foil Sandwich Wrap Sheets
1. Preheat your griddle to medium high heat.
2. Place your hoagie buns on the griddle and weigh them down with a grill press. Gently compact them a little. You are just trying to get good contact with the grill for some crisping. You are NOT making a smashburger.
3. After a few minuted, flip the hoagies and toast the other side, them remove the buns from the griddle and set aside.
4. Add the ground meats to the griddle along with the diced red onion. Using your spatulas, begin breaking the meat up by chopping it repeatedly.
5. Once the meat is about 50% cooked, add the bell peppers, garlic and olives and continue chopping.
6. Once all of the pink is gone from the meat, add the cheeses and continue to chop and mix the mixture until the provolone cheese is melted.
7. Add the Tzatziki sauce to the bottom half of the bun, top with thinly cut tomatoes and cucumbers, then add the meat/cheese mixture and wrap the sandwich with a sandwich wrapper. Serve and ENJOY!
Equipment used:
Blackstone Griddle
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