Pastrami Taleggio Pickle Sandwich
America isn’t known for its cheese, technically. The two “cheeses” that could rightly be classified as distinctly American are “American Cheese” and “Velveeta Pasteurized Prepared Cheese Product”. Neither of which are, legally, actually what the rest of the world would call cheese. This isn’t a let’s-make-fun-of-the-American-palate post. It’s an appreciation post for the low melting point of American “cheeses” and how long it took me to find something to replicate it here in the UK.
Grilled cheese sandwiches with tomato soup were in regular rotation when I was growing up so I have very fond memories of the specific kind of melted ooziness you get from American cheese or Velveeta in a grilled sandwich. It is so good at that one particular thing that even the magazine bon appetit listed it as the best melting cheese in the world. There is nothing else, anywhere else that gives you the same color, flavor and glorious, stretchy pull. Any of which you could scoff at but, believe me, I’ve worked my way through a lot of cheese looking for a worthy substitute.
Cheddar is good for a lot of things but in a grilled sandwich it gets greasy quickly. Mozzarella melts well and gives you that string thing but it doesn’t really taste of much. Gruyere and Raclette while both very, very melty and appropriate for fondue have a little too much personality when you’re looking for a cheese that’s going to play well with other ingredients. Brie, being French, is best enjoyed on its own merits.
Well, hello taleggio. Where have you been my entire life? When the student is ready, the teacher will appear. I’ve been thinking a lot about Rueben sandwiches lately because I have a jar of sauerkraut to use. There is no concept of “Swiss cheese” here in the UK (the closest would probably be Emmental) so I guess I’ve been ruminating on cheese substitutions in my sleep and Taleggio made it into my conscious brain. How lucky am I? It’s the perfect, more grown up alternative to my beloved American cheese.
