Cheese Options For Your Next Sub Sandwich

There are many types of cheese that can be used in sub sandwiches, but some of the most popular include Swiss cheese, Fontina, Provolone, Havarti, and American cheese. Swiss cheese, also known as Emmental, is a mild, nutty, and buttery cheese with holes throughout that originates from Switzerland. Fontina, a semi-soft cow's milk cheese from Italy, has a buttery and mild flavor and melts well, making it perfect for grilled cheese sandwiches. Provolone, another Italian cheese, is easy to melt and is often paired with ham. Havarti, a semi-soft Danish cow's milk cheese, has a mild flavor and buttery texture that makes it a popular choice for sandwiches. Lastly, American cheese, a processed cheese made from a blend of other cheeses, is creamy, smooth, and mild, making it a favorite for melting and grilled cheese sandwiches.

Best cheeses for grilled cheese sandwiches

Grilled cheese sandwiches are a staple in American cuisine and a warm, toasty sandwich that can be whipped up in minutes with simple ingredients. The key to a perfect grilled cheese sandwich is the cheese – it should melt and stretch, giving your sandwich a precise balance between crunchy and creamy textures. The best melting cheeses tend to be young, high-fat, high-moisture, and low in acid.

American Cheese

American cheese is a processed cheese that is made by blending cheddar, Colby, and other cheeses. It is creamy and smooth, with a mild flavour that is popular for melting. It is a popular addition to sandwiches, cheeseburgers, and nachos. It is also one of the best cheeses for grilled cheese sandwiches due to its unbeatable meltability.

Cheddar

Cheddar is one of the world's most popular cheeses, made from cow's milk. For grilled cheese sandwiches, it is recommended to use a mild cheddar for the best cheese pull. Younger, milder cheddars are also better for melting.

Swiss Cheese

Swiss cheese, also known as Emmental, is a semi-hard cheese that originated in Switzerland. It has a distinctive flavour that is nutty and sweet, with large holes throughout. It is a popular addition to sandwiches and Swiss fondue. Swiss cheese tends to be lower in acidity and salt, making it smooth and mild in flavour. It also melts beautifully, emitting a nutty aroma.

Fontina

Fontina is a cow's milk cheese that originated in the Aosta Valley of Northwestern Italy but is now also produced in Wisconsin. Its flavour and texture are similar to other mountain cheeses from Italy and Switzerland, like Emmentaler or Swiss cheese. It has a fulsome nut-forward taste, which can be accompanied by sweet and savoury ingredients. It also melts well, creating a gooey, stringy cheese pull.

Provolone

Provolone is an Italian cow's milk cheese. It comes in two types: Dolce, which is milder and softer, and Piccante, which is saltier and firmer. Sliced provolone is one of the best cheeses for melting in a grilled cheese sandwich.

Havarti

Havarti is a cow's milk cheese that originated in Denmark and was perfected in Wisconsin. It has a mild flavour and buttery texture, making it a popular addition to sandwiches and as a topping for crackers. It also melts well, making it a good choice for grilled cheese sandwiches.

Monterey Jack

Monterey Jack is a semi-hard cheese that was originally produced in California. It has a mild, slightly nutty flavour and a smooth, creamy texture. It is a popular ingredient in Tex-Mex cuisine and is a great option for grilled cheese sandwiches, cheeseburgers, and nachos. It is also an excellent melting cheese.

Popular cheeses for sandwiches

There are many popular cheeses used for sandwiches, including grilled cheese sandwiches, and the best choice depends on the desired flavour profile and texture. Here are some of the most popular cheeses for sandwiches:

American Cheese

American cheese is a processed cheese made by blending cheddar, Colby, and other cheeses. It is creamy and smooth, with a mild flavour, making it a popular choice for melting and sandwiches. It is also a staple for grilled cheese sandwiches. However, it is considered "fake cheese", as it is made from only 25 to 30 per cent cheese, with the rest being filler.

Swiss Cheese (Emmental)

Emmental, or Swiss cheese, is a semi-hard cheese that originated in Switzerland. It has a mild, nutty, and buttery flavour with a soft centre and a hard rind. Its pale yellow colour and holes make it easily distinguishable.

Fontina

Fontina is a cow's milk cheese from Italy's Aosta Valley. It has a buttery, nutty, and mild flavour and is semi-hard. It is a good melting cheese and pairs well with smoked meats in a sandwich.

Provolone

Provolone is another classic Italian cheese often used in sandwiches. It is easy to melt and pairs well with cured meats such as prosciutto. It comes in two types: Dolce, which is milder and softer, and Piccante, which is saltier and firmer.

Gruyere

Gruyere is a Swiss cheese with a strong smell and a nutty, sweet flavour. It is useful in baking and is often used in French onion soup and fondue. It is a good melting cheese and can be combined with sweet onion and mustard in a grilled sandwich.

Havarti

Havarti is a semi-soft cow's milk cheese from Denmark. It has a mild flavour and a buttery texture, making it a popular choice for sandwiches. It is sometimes compared to Swiss cheese and can be combined with fried bacon and egg in a toasted breakfast sandwich.

Manchego

Manchego is a Spanish sheep's milk cheese with a sweet and nutty flavour. It is a good melting cheese and can add sweetness to a sandwich. It pairs well with fresh spinach, onion, and mushrooms in a toasted cheese sandwich.

Pepper Jack

Pepper Jack is a cow's milk cheese with sweet peppers, rosemary, habanero chillies, garlic, and jalapenos. It has a buttery flavour and a semi-soft to semi-firm texture. It is a good melting cheese and can add spice to a sandwich. It pairs well with sweet and savoury ingredients like apples and bacon.

Muenster

Muenster is the American counterpart to the French Munster cheese. It is mild-flavoured and semi-soft, with an edible orange rind. It melts well and can be used in a Reuben sandwich.

Gouda

Gouda is a pressed cow's milk cheese named after the Dutch city of Gouda. It has a mild, slightly sweet flavour and a creamy texture. Young Gouda melts better than aged Gouda, which has a crystalline texture and a butterscotch flavour.

Colby

Colby is an American semi-hard cheese similar to cheddar in texture and flavour but milder and sweeter. It is a good melting cheese and pairs well with fruit.

Cheddar

Cheddar is one of the world's most popular cheeses, made from cow's milk. It ranges from mild to sharp and smooth to dry and crumbly. Younger, milder cheddars melt better and are recommended for grilled cheese sandwiches.

How to get the perfect golden-brown crust

Achieving the perfect golden-brown crust on your sub sandwich is an art, and there are several methods you can use to get it just right. Here are some detailed tips to help you master the technique:

Use Steam and High Heat:

The combination of steam and high heat is a classic way to get a golden-brown crust. Preheat your oven to around 450°F (230°C). Bring a pot of water to a boil on the stove. Once it reaches a rolling boil, carefully pour the water into a deep roasting pan on the bottom shelf of your oven. Alternatively, you can place the pan directly on the oven floor if it doesn't obstruct the vents. Allow about 1 inch (2.5 cm) of water in the pan. Wait for 5 minutes to let the steam build up.

Prepare the Baguettes:

Lightly spray or brush your baguettes with water, ensuring they are nicely moistened. Don't forget to make slashes on the surface of the dough. This step helps control the expansion of the dough and allows for more even browning.

Bake the Baguettes:

Place the prepared baguettes in the oven on the top shelf. Be cautious when opening the oven, as the escaping steam can be dangerous. After 5 minutes of baking, lightly spray or brush the baguettes with water again. Repeat this step every 5 minutes for a total of three applications. After the third application, let the baguettes bake for 15 minutes without adding any more water. Finally, carefully remove the roasting pan containing the water from the oven and let the baguettes bake for a further 20 minutes.

Use an Egg Wash:

Another technique to achieve a golden-brown crust is to apply an egg wash to the dough before baking. Simply whisk one egg with about ½ teaspoon of water, then lightly brush this mixture onto the dough's surface. This method can be used in conjunction with the steam method described above for even better results.

Baking in a Dutch Oven:

Baking your bread in an oven-proof pot with a lid, such as a Dutch oven, is another effective way to get a golden-brown crust. This method helps retain steam and moisture, contributing to a crispier crust. Preheat your Dutch oven along with your oven to the desired temperature. Place your dough in the Dutch oven and bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes to allow the crust to brown.

Low and Slow:

When making a grilled cheese sandwich, a "low and slow" approach is often recommended. Cook your sandwich at a low temperature to ensure the cheese melts evenly while the exterior gradually browns. This method prevents the bread from browning too quickly and becoming crispy before the cheese has melted.

Butter or Mayonnaise:

The choice of fat you use to coat the bread also impacts the crust. Some people prefer butter, while others opt for mayonnaise. Butter provides a richer flavour, but mayonnaise is easier to spread and can contribute to a more even browning. You can also combine the two by whipping them together for the best of both worlds.

Use a Cast-Iron Pan:

The type of pan you use can also affect the crust. A cast-iron pan, for example, retains heat well and can help you achieve an even golden-brown crust.

Additional Tips:

• For an even crust, turn the pan at intervals when applying water or egg wash.
• If you want a crunchier crust, use stale or firmer bread.
• For a shiny, golden glaze, apply an egg wash immediately before baking.
• Adding a small amount of sugar to your dough can also promote browning due to the caramelization of sugars.
• For an extra crispy crust, try baking your bread directly on a baking stone or a heavy-duty commercial sheet pan.

Remember, achieving the perfect golden-brown crust may take some practice and experimentation. Don't be afraid to try different techniques and find the combination that works best for you!

How to make a healthier grilled cheese sandwich

Choose the Right Bread

Using whole-grain bread or sourdough can instantly boost the fiber in your sandwich. Whole-grain flour should be listed as the first ingredient on the package. If you're using sourdough, check the label: naturally leavened sourdough will only contain flour, water, salt, and culture or starter.

Use Olive Oil Instead of Butter

Cooking the sandwiches in olive oil instead of butter helps to cut back on the unhealthy saturated fat in a traditional grilled cheese sandwich.

Choose a Healthier Cheese

Feta is a smart choice for cutting back on fat and calories without losing any cheesy goodness. Using less mozzarella can also help cut back on saturated fat.

Add Fruits or Vegetables

Add avocado slices for healthy fats or a handful of spinach for more fiber. Apple slices, broccoli, asparagus, and tomato are other great options.

Make it Open-Faced

Making an open-faced sandwich is a great way to cut back on calories and carbs without sacrificing taste.

How to make the cheese melt evenly

To make cheese melt evenly, there are a few things to consider. Firstly, the type of cheese you choose is important. Harder cheeses with a lower melting point, such as cheddar, Gruyere, Gouda, Munster, and Swiss cheese, are great options for melting. Reduced-fat cheeses can also be used, but they may take longer to melt and be tougher to stir. It's best to avoid soft cheeses like Parmesan, Romano, feta, and ricotta, as they burn easily or don't melt into a dip-like consistency.

Once you've selected the right type of cheese, there are several techniques you can use to ensure even melting:

• Grate, shred, or slice the cheese into smaller portions. This increases the surface area and allows the cheese to melt faster and more evenly.
• Allow the cheese to come to room temperature before melting. Cheese that is still cold may melt slowly or unevenly.
• Use a non-stick skillet or pan to prevent the cheese from sticking to the sides and burning.
• Cook the cheese over low heat. High temperatures can cause the cheese to melt too quickly, leading to a lumpy and uneven mixture.
• Add a small amount of starch (such as corn starch) and milk (such as evaporated milk) to the cheese. This will help prevent separation and keep the mixture smooth.
• Include an acidic ingredient like vinegar, beer, or wine. These ingredients can add flavour and help keep the cheese smooth while it melts.
• Continuously whisk or stir the cheese as it melts to ensure even melting and prevent burning.
• Remove the cheese from the heat as soon as it reaches the desired consistency. Cheese has a low burning point, so it's important not to overcook it.

By following these tips, you can ensure that your cheese melts evenly and smoothly, creating the perfect gooey texture for your sub sandwiches.

Frequently asked questions