Who cares who wins the Super Bowl when you can eat one of George Formaro’s favorite sandwiches? (Photo: Gateway Market)
By Chris Diebel
The other day, I asked chef George Formaro what he would serve at a Super Bowl party. His answer was swift: chopped cheese sandwiches.
If you’re unfamiliar with the cult favorite from New York, picture a mashup between an Iowa Maid-Rite and a Philly cheesesteak, garnished with traditional hamburger toppings such as lettuce, tomato, pickle and onion.
The chopped cheese rose to prominence as a working-class favorite served in New York City’s neighborhood bodegas. Its exact origins are a mystery, but many people believe it was first served at the Blue Sky Deli (formerly Hajji’s) in Harlem. One theory suggests the kitchen ran out of hamburger buns so an enterprising cook chopped up the meat, cheese and onions so they would fit more easily in a hero roll.
Another tale tells of a cook with bad teeth who simply wanted to make a cheeseburger easier to eat. And still another theory points to a neighborhood with a lot of Yemeni immigrants who may have been inspired by a sandwich called “dagha yamneeya” (Arabic for “Yemeni chopped meat”), stuffed with chopped beef or lamb. However the chopped cheese started, it’s caught on since the 1990s, thanks to both traditional and social media.
Formaro’s slow cooker recipe offers an easy way to feed a crowd on game day. “Since the work is done ahead of time, you can enjoy the party with your guests,” he said.
Setting out a simple assortment of toppings and sauces allows guests to customize their sandwich to their own taste. “I like shredded iceberg because it adds a nice crunch,” Formaro said. “Chopped onions and pickles also add texture to balance the creamy meat mixture.”
Although the classic chopped cheese is served on a hoagie, Formaro said home cooks can easily swap that out for hot dog, hamburger or slider buns. “This is not the place for a crusty artisan bread,” he said. “Buy a nice squishy option that won’t dry out.” He recommended two good options from his own businesses, South Union Bakery hoagie rolls and Zombie Burger buns, both available at Gateway Market.
Formaro likes to serve his chopped cheese sandwiches with simple sides like tater tots. He tosses his tots with Lawry’s seasoning salt and serves them with a bit of “fancy sauce” — a mix of mayo and ketchup.
George Formaro’s Slower Cooker Chopped Cheese
Ingredients
2 ½ pounds ground beef
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon black pepper
2 tablespoons flour
1 medium onion, sautéed until caramelized
1 tablespoon Better Than Bouillon premium roasted beef base
4 to 6 tablespoons water
10 to 12 slices of American cheese (or any other good melting cheese)
Instructions
1. In a skillet, combine the ground beef, onion powder, granulated garlic and black pepper. Once the beef is browned, add flour and continue to cook to add some subtle texture and crispiness.
2. Remove the beef mixture with a slotted spoon or spatula and scoop it onto a plate.
3. In the same skillet, saute the onion in the remaining beef fat until caramelized. Add the Better Than Bouillon beef base to the onions.
4. Transfer the beef and caramelized onions mixture to a slow cooker set to low.
5. Add the water and cheese to the slow cooker. After the cheese melts, gently stir the mixture to combine it and add a little water if it appears too thick.
6. Serve the mixture hot on buns with various condiments and garnishes, such as mayo, mustard, lettuce, tomatoes, pickles, onions and shredded lettuce.
Show Comments (2)
Mike
Generally – how long does it need in the slow cooker to get melty and happy?
Mike
How long does it need to be in the crockpot to melt the cheese?
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