New York Chopped Cheese
It all begins with an idea.
Smart Cookie Score ●●○○○
A NYC bodega classic, the chopped cheese piles seasoned ground beef, sautéed onions, and melted American cheese onto a toasted hero roll, finished with lettuce, tomato, mayo, and ketchup — juicy, messy, satisfying.
Ingredients
For the filling:
1 lb ground beef (80/20 recommended for juiciness)
½ medium onion, finely chopped
4 slices American cheese (or cheddar)
Salt & pepper to taste
1 tbsp oil or butter
For assembling:
2 hero rolls (or hoagie/sub rolls)
2 tbsp mayonnaise
Ketchup and/or hot sauce (optional)
Shredded iceberg lettuce
Sliced tomato
Tips:
Add pickles or sautéed peppers for a twist.
Use hoagie rolls with a crisp exterior and soft inside for authenticity.
For extra bodega flavor, wrap it in foil and let it steam for 2 minutes before serving.
Instructions
Prep the Rolls:
Slice the hero rolls lengthwise and toast lightly (optional) for texture.
Cook the Onions & Beef:
Heat oil in a large skillet or griddle over medium-high heat.
Sauté chopped onions for 1–2 minutes until soft.
Add ground beef directly on top of the onions. Flatten it like a big patty. Season with salt and pepper.
Let it cook without stirring for 3–4 minutes to develop a crust.
Chop & Melt:
Use a spatula or metal bench scraper to chop the beef and onions together while cooking.
Once mostly cooked through, top the mixture with cheese slices.
Cover with a lid for 30 seconds or until cheese melts.
Assemble the Sandwiches:
Spread mayo on the inside of the rolls.
Add shredded lettuce and tomato slices.
Spoon the cheesy chopped beef mixture onto the bread.
Drizzle with ketchup or hot sauce if desired.
Serve Hot:
Close the roll and press gently. Serve immediately while hot and gooey.
Bacon, Egg & Cheese on a roll
It all begins with an idea.
Smart Cookie Score ●○○○○
A NYC breakfast legend: fluffy eggs, gooey melted cheese, and crispy bacon layered on a toasted roll — simple, salty, and absolutely perfect for mornings on the go.
Ingredients
2–3 slices bacon (pork or turkey)
2 eggs
1–2 slices American cheese (or cheddar)
1 Kaiser roll (or hard roll, lightly toasted)
1 tbsp butter or oil (for frying)
Salt & pepper to taste
Optional: ketchup, hot sauce, or mayo
Instructions
Cook the Bacon:
In a skillet or griddle over medium heat, cook bacon until crisp.
Drain on paper towels. Leave some bacon grease in the pan (flavor boost!).
Toast the Roll:
Slice and lightly toast the roll if desired, either on a pan or in a toaster.
Cook the Eggs:
Crack eggs into a bowl, add salt and pepper, and whisk lightly (or keep them whole for a fried version).
Add butter or oil to the skillet. Cook scrambled or fried style until set.
While still hot, place cheese slices on top to melt slightly.
Assemble the BEC:
Bottom half of roll → cheesy eggs → crispy bacon → top half of roll.
Add ketchup, hot sauce, or mayo if you like (ketchup is a bodega classic).
Wrap & Press (Optional):
Wrap in foil or parchment for 2 minutes to let everything melt together and get that "bodega steam."
Philly Cheesesteak Sandwich
It all begins with an idea.
Smart Cookie Score ●●○○○
The Philly classic — thin-sliced ribeye steak, grilled onions, and melty cheese packed into a warm hoagie roll. Rich, juicy, and made to crush cravings.
Ingredients
¾ to 1 lb ribeye steak, thinly sliced (or sirloin or shaved beef)
½ medium onion, thinly sliced
1 tbsp oil or butter
Salt & pepper to taste
4 slices cheese (Provolone, White American, or Cheez Whiz – your call)
2 Amoroso-style hoagie rolls (or any soft, crusty long roll)
Instructions
Prep the Meat:
Freeze ribeye for 30 minutes to make slicing easier.
Thinly slice against the grain or use pre-shaved beef if available.
Cook the Onions:
Heat half the oil or butter in a skillet over medium heat.
Sauté onions until soft and slightly golden, about 5–7 minutes.
Push to one side of the pan or remove and set aside.
Cook the Beef:
Add remaining oil or butter and cook the beef quickly on medium-high heat.
Season with salt and pepper.
Chop and turn frequently with a spatula as it cooks — about 3–4 minutes.
Melt the Cheese:
Add onions back in (if removed), mix with the beef.
Lay cheese slices on top of the hot meat.
Let melt, then stir slightly or leave the cheese layered if preferred.
For Cheez Whiz: Heat separately and drizzle on later.
Assemble the Sandwiches:
Slice the rolls lengthwise (but not all the way through).
Load with hot beef/onion/cheese mixture.
Add extra cheese or Whiz drizzle if desired.
Serve Hot:
Wrap in foil for 1–2 minutes for a soft, steamy finish (classic Philly style).
Fried Chicken & Waffles
It all begins with an idea.
Smart Cookie Score ●●●○○
Golden, crispy fried chicken served atop buttery waffles, drizzled with syrup for the ultimate combo of salty, sweet, and crunchy — a Southern soul food favorite with serious brunch energy.
Ingredients
For the Fried Chicken:
2 lbs chicken (wings, drumsticks, or thighs – bone-in or boneless)
1 cup buttermilk
1 tsp hot sauce (optional)
1 ½ cups all-purpose flour
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne (optional)
Salt & pepper to taste
Oil for frying (vegetable, peanut, or canola)
For the Waffles:
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
1 ¾ cups milk or buttermilk
½ cup melted butter (or oil)
1 tsp vanilla extract
Optional Toppings:
Maple syrup
Hot honey
Whipped butter
Powdered sugar
Instructions
1. Marinate the Chicken:
Combine chicken, buttermilk, hot sauce, salt, and pepper in a bowl.
Cover and marinate for at least 1 hour (overnight is best for flavor).
2. Make the Waffle Batter:
In a bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, beat eggs, then mix in milk, melted butter, and vanilla.
Combine wet and dry ingredients until just mixed (don’t overmix).
Set aside while frying chicken.
3. Fry the Chicken:
Heat oil in a deep skillet or fryer to 350°F (175°C).
In a bowl, mix flour, paprika, garlic powder, cayenne, and a pinch of salt.
Remove chicken from marinade, let excess drip off, dredge in seasoned flour.
Fry chicken in batches for 10–14 minutes (until golden and internal temp hits 165°F/75°C).
Drain on a wire rack or paper towels.
4. Make the Waffles:
Preheat waffle iron and spray with nonstick spray if needed.
Pour batter into iron and cook until golden brown (about 4–5 minutes).
Keep warm in a low oven if needed.
5. Assemble & Serve:
Place a waffle on a plate, top with 1–2 pieces of fried chicken.
Drizzle with warm maple syrup or hot honey.
Add a pat of butter and a dusting of powdered sugar if you like.