Chopped Cheese undergoes 'culinary explosion' as NYC chefs reinvent the classic sandwich - Bronx Times

"The chopped cheese is undergoing a "culinary explosion," whereby the classic New York sandwich is being reinvented by a new generation of New York chefs. That's according to Kelvin Murphy, a self-proclaimed "bodega baby" whose grandfather, mother, and father worked in and owned bodegas in Queens. "When I was working at my dad's bodega, the chopped cheese wasn't a thing,"Murphy said."

"The sandwiches are typically made of ground beef, American cheese, peppers and onions, chopped together on the grill and topped with tomatoes, lettuce, ketchup and mayonnaise spread on a hero or a roll. But new restaurants, Murphy told the Bronx Times, are having fun with those base ingredients. They're also rethinking the sandwich's presentation and service, with their establishments ranging from gourmet pop-ups to food trucks. These are the best places to experience the revamped Chopped Cheese."

"Bodega City's menu is made up entirely of variations on the chopped cheese, served on either a roll, hero, or over a bed of french fries. Chopped cheese sandwich variations vary from the "Good Mawning," a mash-up between a chopped cheese and a bacon egg and cheese, and "Down the Block," a chopped cheese topped with bacon, onion rings, and barbecue sauce."

The chopped cheese is experiencing a culinary explosion as the classic New York sandwich is reinvented by a new generation of chefs. Awareness of the chopped cheese grew in bodegas over the past 15 years, with a major surge in the last five. The sandwich typically combines ground beef, American cheese, peppers and onions chopped on the grill and finished with tomatoes, lettuce, ketchup and mayonnaise on a hero or roll. New restaurants are experimenting with those base ingredients and rethinking presentation and service across gourmet pop-ups, food trucks, and brick-and-mortar spots, offering creative variations and mash-ups.

Read at Bronx Times