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.
:vegan-seitan: go vegan
I’d say a 20-80 ratio of gruyere or jarlsberg with mozzarella to give it good flavor with nice melty texture. Some tomato would go good with it too
Depends on how you like it?
I’ve always gone for cheddar cheese and ham croissants with a tiny bit of mustard and leaves (rocket usually). You can buy mild medium or strong versions of cheddar in most shops anyway.
If you don’t want a strong taste though then maybe go for mozzarella, it’ll be extra chewy. Feta could be nice in there cold if you forgo melting completely.
I guess just think about what the common pre prepared sandwiches you see have in them at shops and cafes.
It sounds like a joke but processed American cheese is really good for melting, you can combine it with something higher class if you want - gruyere might be nice or gouda. Don’t use shredded, it has anti clumping agents (like cellulose) that’ll keep it from melting properly.
Also, vegan cheese sauce would be great for this (not even just as an alternative like good on its own merits)! You can make a great vegan cheese sauce with canned coconut milk, nutritional yeast (which is really good even if you aren’t vegan imo), and some kind of thickener like a super basic cornstarch slurry. There’s lots of recipes online.
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.
