The chopped cheese sandwich, originating from New York bodegas, is distinct from the Philadelphia cheesesteak. While traditionally made with ground beef, lettuce, tomato, and melted cheese, its origins are debated, with influences from local culture and possibly Arabic cuisine. Recipe developer Michelle McGlinn offers a creative variation, infusing lamb with Greek tirokafteri sauce alongside classic sandwich fixings. This innovation preserves the essence of the chopped cheese while showcasing versatility, illustrating the sandwich's adaptive nature within New York's culinary landscape. Making it requires a simple but flavorful ingredient list, providing a taste of the bodega experience at home.
In New York, the chopped cheese—an iconic bodega sandwich—is distinct from Philly's cheesesteak, featuring ground beef and contrasting flavors and textures.
Chopped cheese may have originated from a lack of hamburger buns in bodegas, highlighting its unique cultural and culinary context within Harlem.
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