A big, juicy cheeseburger is an indulgence for nearly anyone who’s outgrown a teenager’s metabolism. Then again, if you’re going to indulge, why not go all the way?
That’s how I’d describe a sandwich known as a chopped cheese. It’s essentially ground beef sautéed with onion, seasonings and cheese and then served with toppings on a hoagie roll (or similar bread). But the sum of this sandwich is greater than its humble parts.
The chopped cheese is believed to have been invented in a New York City bodega sometime in the 1990s. It’s been percolating up through the foodie universe ever since and is now being served at a restaurant called Blazin Halal Food a few blocks from our office on West Street. It’s kind of addictive.
Why? I’d guess it’s because the cheese blends into and coats the beef rather than just lying on top of it. Then again, it might be the texture, similar to a casserole hidden inside a bun.
I did a little internet research and recipe testing and came up with the accompanying recipe.
And, of course, the amount of indulgence you indulge in is totally up to you. This recipes makes four huge servings or something like six to eight smaller ones. Use your best judgment.
Chopped Cheese
Don’t use fancy cheese in this recipe. What you want is good old processed cheese — slices of American, Swiss or Velveeta — that readily melt. See the note below regarding other ingredients.
1 lb. ground beef (80/20 is good)
1 cup chopped onion
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon seasoned salt
1/2 teaspoon adobo seasoning
1 packet Sazon seasoning
Splash Worchestershire sauce
6 slices American cheese, cut or torn into thirds
Hoagie rolls or similar bread
Mayonnaise
Tomato slices and shredded lettuce, optional
Directions:
In a large skillet, brown the beef and onion together over medium high heat, using a spatula to break up the beef as it cooks. Add garlic during last minute of browning time, then stir in salt, adobo and Sazon seasoning and Worchestershire sauce. Next, add cheese, stirring to keep it from sticking to the skillet. When cheese is all melted, divide meat between rolls that have been spread with mayonnaise. Top with tomato and lettuce slices, if using, and serve.
Notes on ingredients: Adobo seasoning and Sazon are available in the Mexican aisles of most supermarkets. If unavailable, you could add garlic powder and paprika to taste.
