I’m thinking of making turkey and cheese croissant sandwiches this weekend, what’s the best melting cheese to use? I don’t mind cheddar, but not the sort with a strong flavor.
Thinking of adding sliced olives too, that should make a nice mix of flavors.
American Cheese slices, which are very little dairy and a lot of salt and yellow food coloring. Very melty, not much additional flavor but can also become so runny that it turns into a liquid. (Its pretty much just emulsified oil.)
Provalone maybe? Typically has little flavor but a bit of a sharp finish, typically softer so it will melt but if you keep the slices thin (or buy pre sliced) it shouldn’t shoot out of the sammich like a blob.
Mozzarella. I’d second the other comments mentioning this one.
