New York Times: The Chopped Cheese’s Sharp Rise to Fame

The sandwich is made from griddled ground beef chopped with onions, topped by melted cheese, lettuce, tomatoes and condiments.
The sandwich is made from griddled ground beef chopped with onions, topped by melted cheese, lettuce, tomatoes and condiments.
Photo: Nicole Craine

The New York Times recently published an articled titled The Chopped Cheese’s Sharp Rise to Fame which investigates the recent boom in popularity in the Harlem-born sandwich, for better or worse.

The sandwich, also called a chop cheese […] has long been a staple of bodegas in Harlem and the Bronx. Now, it has started migrating from grill tops to restaurant menus […] But this wider recognition has come with a side of controversy. […] This is a story about how in a country in the midst of a roiling debate about race and class, a sandwich is not just a sandwich.

Check out the full article for a good read on how a sandwich is sometimes more than just a sandwich.

Matt Coneybeare

Matt Coneybeare

Editor in Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their dog. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.

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