Chopped Cheese Bowl (No Bun, No Rules)
A New York Bodega Classic, Deconstructed and Built to Taste
If you’re a fan of New York’s iconic chopped cheese sandwich, you’re going to love this bold and saucy twist — all the flavor, zero bun. This chopped cheese bowl delivers everything you crave in one messy, melty, flavor-packed experience that’s easy to build and even easier to devour.
Plus, this version skips the bread and leans into the custom-built experience of bowl life — where you get to decide how each bite tastes. It’s the ultimate comfort food with a side of personality.
🧄 Why You’ll Love It
- Classic NYC flavor with a homemade twist
- Custom spice blend and tangy bodega-style sauce
- Less mess, more bite control
- Made with simple, budget-friendly ingredients
- Saucy, cheesy, and built for your taste
🛒 Ingredients
For the Chopped Cheese
- ⅓ lb ground chuck (80/20 recommended)
- ⅓ medium onion, diced
- 2 slices American cheese
- Salt, to taste
For the Homemade Seasoning Blend
- 2 tsp Adobo
- ½ tsp Turmeric
- ½ tsp Garlic Powder
- ½ tsp Oregano
- ½ tsp Black Pepper
- ½ tsp Achiote (Annatto)
- ½ tsp Cumin
- ½ tsp Coriander
- ½ tsp Onion Powder
- ½ tsp Paprika
- Salt, to taste
For the Sauce (aka the Star of the Show)
- ½ cup mayo (or avocado oil mayo)
- 2 tbsp ketchup
- 1–2 tbsp yellow mustard
- 1 capful vinegar
- 1 heaping tbsp dill relish (or finely chopped pickles + pickle juice)
- ½ tbsp Worcestershire sauce
- 1 tsp dehydrated onion
- ½ tbsp hot sauce (we used Tabasco)
- 1 tsp of the seasoning mix above
- 1 tbsp paprika
Toppings for the Bowl
- ½ cup shredded iceberg lettuce
- 1–2 tbsp diced tomato
- Drizzle of the sauce (liberally — trust us)
🔪 Instructions
1. Make the Seasoning & Sauce
Start by combining all the ingredients for the seasoning blend in a small bowl. Then move on to the bodega sauce — mix it all together, taste as you go, and adjust the spice level to your preference. If it’s too spicy (hi, Emily), add a touch more ketchup. Want to prep ahead? Store the sauce in the fridge — it gets even better with time.
💡 Emily’s Tip: Don’t use store-bought relish. Chop the pickles yourself and add a splash of pickle juice. Game-changer.
2. Cook the Chopped Cheese
Heat a cast iron skillet or griddle to about 375°F. Drop the ground beef patty onto the pan and smash it flat like a smashburger. Let it brown, then flip it.
Top with diced onions and a generous sprinkle of the seasoning blend. Chop it all together as it sizzles, then toss on the American cheese and continue chopping until the cheese melts and binds everything into a glorious meaty-cheesy mix.
💡 Scott’s Tip: Don’t rush the flip — let it crust before turning.
3. Assemble the Bowl
In a shallow bowl or plate, layer:
- Shredded lettuce
- Chopped cheese mixture
- Diced tomatoes
- Bodega sauce drizzle
- Optional: more hot sauce for the brave
🍅 Pro move: Let the sauce sit while you prep — the flavors will marry and intensify.
🎥 Watch It In Action
Want to cook along with us and laugh while you’re at it? Watch the full episode on our YouTube channel:
🎬 Watch: Better Than a Sandwich? Chopped Cheese Bowl Recipe
❤️ Built to Taste, Always
We cook from scratch almost every night, and this recipe is a go-to for flavor and flexibility. Whether you’re saucy like Emily or methodical like Scott, this dish lets you do your thing.