Junksavvy Momma Chopped Grilled Cheese Recipe

This viral chopped grilled cheese recipe by Junksavvy Momma is buttery, cheesy, and irresistibly fun—melty, crispy, and chopped into bite-sized pieces for the ultimate comfort food experience.

Junksavvy Momma Chopped Grilled Cheese

If you’ve ever stumbled on that viral TikTok video where Junksavvy Momma—aka Alicia Aucoin—grills a golden, ultra-gooey sandwich, smashes it with a spatula, chops it into squares, and plates it like it belongs in a five-star comfort food restaurant... yeah, that’s the one. That’s her now-famous Chopped Grilled Cheese, and it’s not your childhood grilled cheese anymore.

At its core, this is a stacked, extra-cheesy grilled sandwich built on hearty bread, layered with a mix of cheeses, and fused together by a flavorful mayo-based spread that adds both tang and richness. But what makes it stand out is the final step: it’s chopped—yes, literally chopped up—into rustic little bite-sized squares. It’s fun to eat, ridiculously craveable, and strangely satisfying.

Now let’s talk ingredients. The bread matters—a lot. Most folks mess this up by using flimsy sandwich slices, but Junksavvy Momma goes for something like sourdough or thick Texas toast. You want structure. Then the cheese combo—this is where the magic happens. Creamy American for that classic stretch, sharp cheddar for boldness, and usually something like mozzarella or Muenster to melt like lava. And the secret weapon? A seasoned mayo spread—think garlic powder, paprika, and a hint of hot sauce—slathered inside for flavor that doesn’t quit.

The taste? Imagine biting into crispy buttered bread that gives way to a hot, salty, melty core that clings to your teeth like a warm hug. It’s savory and indulgent, but never bland. The mayo gives it a smooth kick, while the multi-cheese blend keeps each bite slightly different and deeply satisfying. And because it’s chopped, it eats more like a shared plate or street snack than a traditional sandwich.

This isn’t something you leave on the counter for hours. It’s best served hot and fresh, right off the pan, while the cheese is still stringy. That said, you can stash leftovers in the fridge for a day or two—just reheat in a skillet (never microwave unless you’re okay with sadness) to bring back the crispiness.

Surprisingly, it’s not a total calorie bomb—depending on your cheese and how much butter you use, it can be anywhere from 300 to 500 calories per portion. Think of it as soul food meets snack board, with a side of fun. If you’re watching sodium, you can swap in low-salt cheeses and still get that decadent vibe.

There are tons of ways to remix this: add bacon, caramelized onions, or jalapeños. Or take it full brunch-mode by tossing chopped pickles or a fried egg in the middle. But honestly? The OG Junksavvy Momma chopped grilled cheese is already chef’s kiss.

The best part? You don’t need a gourmet kitchen. Just a skillet, some cheese, and a little confidence.

Go ahead and check out the recipe below—make it once and it might just ruin regular grilled cheese for you forever.

Recipe

This viral chopped grilled cheese inspired by Junksavvy Momma is packed with melty cheese, buttery crisp bread, and a zesty mayo spread. Chopped to perfection for a fun, craveable twist.

Ingredients

4 thick slices sourdough or Texas toast
3 tbsp unsalted butter (softened)
4 slices American cheese
1/2 cup shredded sharp cheddar
1/2 cup shredded mozzarella or Muenster
2 tbsp mayonnaise
1/4 tsp garlic powder
1/4 tsp smoked paprika
1 tsp hot sauce (optional)
Salt & pepper to taste

Instructions

In a small bowl, mix mayo, garlic powder, paprika, hot sauce, salt, and pepper. Set aside.
Butter the outside of all bread slices. Spread the mayo mix on the inside of each slice.
Layer cheese evenly between two sandwiches (American, cheddar, mozzarella combo).
Heat a skillet over medium-low. Grill sandwiches 3–4 mins per side, until golden and cheese is melted.
Remove from pan, press lightly with a spatula, then slice into 6–8 bite-sized chunks per sandwich.
Serve immediately while hot and gooey. Optionally garnish with extra hot sauce or pickles.

15 minutes prep time with 10 minutes cook time.

Serves 4 and contains approximately 425 calories per serving.

American, Comfort Food / Lunch, Snack, Sandwich

Rated 4.9 by 238 reviewers.

Recipe Tags: Junksavvy Momma chopped grilled cheese, chopped grilled cheese recipe, grilled cheese sandwich chopped, sourdough grilled cheese, buttered bread grilled cheese, multi cheese grilled sandwich, seasoned mayo grilled cheese, crispy cheese sandwich, stuffed grilled cheese, Alicia Aucoin recipe

Published by: Crisprecipe

Recipe Video

Junksavvy Momma Chopped Grilled Cheese

This is a video about Junksavvy Momma Chopped Grilled Cheese.

Servings

Serve it hot off the skillet, while the cheese is still gooey and the bread is crisp. Pile the chopped grilled cheese pieces on a board or in a shallow bowl—like cheesy nuggets of joy.

You can:

Sprinkle a pinch of extra paprika or flaky salt for flair
Serve with a small bowl of tomato soup, ranch dip, or spicy mayo on the side
Pair it with pickles, hot sauce, or even a side salad for contrast
Slide toothpicks into each piece for a fun, party-style platter

Best part? It works for lunch, snacks, or even late-night cravings. Just don’t let it sit too long—it’s all about that hot, melted center.

Tips

Here are my top tips and real-deal recommendations to make your Junksavvy Momma Chopped Grilled Cheese hit just right:

Use thick, sturdy bread — Sourdough, Texas toast, or any crusty loaf works best. Regular sandwich bread goes limp and won’t hold up to the chop.
Don’t rush the melt — Keep your skillet on medium-low. Let the cheese melt slowly so the inside gets oozy without burning the outside.
Mix your cheeses — Blend creamy (like American or Muenster) with sharp (like cheddar) and stretchy (like mozzarella) for that multi-dimensional cheesy bite.
Get your mayo spread right — Don’t skip the garlic powder, paprika, or hot sauce in the mayo mix. That spread is what sets it apart from just another grilled cheese.
Butter both outsides — Make sure the outer side of each bread slice is generously buttered for maximum golden crisp.
Press lightly while grilling — A gentle press with the spatula helps everything melt together nicely without flattening it.
Chop with purpose — Use a sharp knife or spatula to cut into firm, bite-sized squares once it’s out of the pan. Wipe between chops for clean edges.
Serve immediately — This one isn’t made to wait. It’s best eaten hot when the cheese is stretchy and perfect.
Customize it — Bacon bits, pickles, jalapeños, caramelized onions—anything goes. Just don’t overload or it’ll fall apart during the chop.
No microwave reheating — If you’ve got leftovers (unlikely), reheat in a dry skillet or air fryer to bring back that crisp magic.

If it’s your first time, I recommend doing a test run with just one sandwich first. Then once you lock in your heat and cheese ratio, go all in.

Ingredient Substitutes

This recipe is super flexible, and you can still nail that iconic chopped grilled cheese vibe with a few smart swaps. Here are the best ingredient substitutes, plus tips to make sure they still bring the flavor:

1. Bread Substitutes

Instead of sourdough or Texas toast: Use ciabatta, brioche, or artisan sandwich rolls cut in half.
Avoid: Thin white bread—it tears when chopping and gets soggy.

Tip: Whatever you use, go for at least ¾-inch thick slices. If it bends when you pick it up, it’s too soft.

2. Butter Alternatives

Use mayo instead of butter on the outside. It browns beautifully and adds tang.
Vegan option: Try plant-based butter or olive oil spread.

Tip: Spread it edge-to-edge to get that full golden crust.

3. Cheese Substitutes

No American cheese? Try cream cheese, Havarti, or a processed cheddar blend.
No mozzarella or Muenster? Use Monterey Jack, Provolone, or gouda.
Vegan? Use meltable vegan cheeses like Chao or Violife.

Tip: Always combine a creamy melter with something sharp for depth.

4. Mayo Spread Substitutes

No mayo? Use Greek yogurt or sour cream with the same spices (garlic powder, paprika, hot sauce).
No hot sauce? Try Dijon mustard or a pinch of cayenne.

Tip: The seasoned spread is key—don’t go plain. Add flavor.

5. Gluten-Free Option

Use thick-cut gluten-free bread (like Schär or Canyon Bakehouse).
Butter or mayo it well and grill slowly so it doesn’t dry out.

6. Low-Sodium or Lighter Version

Use part-skim cheeses and unsalted butter.
Skip processed slices and use natural cheese, grated thinly.

One Last Tip: Balance your cheese combo. Too much hard cheese = dry. Too much soft = floppy mess. Keep the blend intentional, and you’ll get a perfect chopped melt every time.

Remarks

If you’re looking for a grilled cheese that actually lives up to the hype, this is it. No gimmicks—just bold, melty flavor packed between crispy, buttery bread and chopped into the kind of bites you’ll crave long after the plate’s empty.

Nora Benson

A four-time IACP award-winning chef, is a respected voice in modern American cooking. She’s the author of seven bestsellers, a frequent guest on The Food Network, and featured in The New York Times and Cooking Light.