Selecting the ideal cheese for a roast beef sandwich can make all the difference between an average sandwich and an extraordinary one. The perfect melting cheese enhances the flavor of the roast beef, adds creaminess, and binds the sandwich ingredients together. So what is the best option for achieving sandwich greatness?
What Makes a Great Melting Cheese?
The first step in choosing the ideal cheese for a roast beef sandwich is understanding what qualities make a cheese melt well. Here are some factors that determine melting ability:
- Fat content – Higher fat cheeses tend to melt more smoothly than low fat varieties. Fat helps the proteins in cheese flow together when heated.
- Moisture content – Cheeses with higher moisture levels melt more easily than hard, dry cheeses.
- Texture – Softer, elastic cheeses tend to melt better than crumbly or firm cheeses.
- Age – Young cheeses usually melt better than aged cheeses due to higher moisture content.
- Acidity – Lower acidity allows cheese proteins to flow together and melt smoothly.
So when selecting a melting cheese, look for options that are soft, creamy, young, and moderately high in fat and moisture. Avoid cheese that are dry, firm, crumbly or high in acidity.
Top Melting Cheese Options
Based on the qualities that make a cheese melt exceptionally well, here are some great options to consider for roast beef sandwiches:
| Cheese | Melting Ability | Flavor Notes |
|---|---|---|
| Gouda | Excellent | Creamy, slightly sweet |
| Mozzarella | Excellent | Mild, milky, hint of salt |
| Monterey Jack | Excellent | Mild, buttery |
| Provolone | Excellent | Mild, milky, smooth |
| Cheddar | Very Good | Sharp, tangy, rich |
| Swiss | Very Good | Sweet, nutty, hint of fruit |
| Gruyere | Very Good | Savory, fruity, slight tang |
As you can see, cheeses like gouda, mozzarella, monterey jack and provolone are exceptional melters and make great choices for roast beef sandwiches. Cheddar, swiss and gruyere also melt very nicely. Let’s take a closer look at the top options:
Gouda
Gouda is a Dutch cheese made from cow’s milk. It has a creamy, smooth texture and melts beautifully. Young gouda is mild and slightly sweet, while aged gouda can take on nutty, caramelized flavors. Gouda is a classic choice for grilled cheese sandwiches and also pairs wonderfully with roast beef.
Mozzarella
Fresh mozzarella is a soft Italian cheese made from cow or buffalo milk. It has high moisture content, making it melt extremely well. The flavor of fresh mozzarella is milky, mild and faintly salty. Melted mozzarella has an irresistible stretchy texture. It adds creamy goodness to any roast beef sandwich.
Monterey Jack
Monterey Jack is an American cheese made from cow’s milk. It has a supple, wax-like texture and melts with ease. When young, monterey jack has a very mild, buttery flavor. As it ages, it can take on more complexity. Either way, it adds a lovely creaminess and binds sandwich ingredients together.
Provolone
Provolone is an Italian cheese that can range from soft and creamy when young to crumbly and sharp when aged. For melting, young provolone is ideal. It has a smooth, pliable texture and mild, milky flavor. Provolone melts smoothly into silky, flowing goodness on a roast beef sandwich.
Cheddar vs. Swiss
While cheddar and Swiss don’t melt quite as easily as the cheeses above, they can still work nicely on roast beef sandwiches. Here’s how they compare:
- Cheddar has a waxy texture that ranges from soft and creamy when young to crumbly when aged. It has good melting properties when not too firm. The flavor can be sharp, tangy and complex.
- Swiss has small eyes or holes from the gases produced during fermentation. It becomes more brittle with age. When not too aged, it melts nicely into a smooth consistency. Swiss has a sweet, nutty, slightly fruity flavor.
For optimal melting, younger, softer versions of cheddar and Swiss are ideal. Their more pronounced flavors can complement the roast beef nicely.
How to Melt Cheese on a Roast Beef Sandwich
Once you’ve chosen the perfect melting cheese for your roast beef sandwich, here are some tips for melting it properly:
- Grate or thinly slice the cheese – More surface area melts faster.
- Make sure the bread and meat are hot – This helps the cheese melt evenly throughout the sandwich.
- Butter or mayo the bread first – This prevents the bread from getting soggy.
- Cover while cooking – Traps heat to help the cheese melt fully.
- Use a low heat – High heat can burn or separate the cheese.
- Add cheese last – Sprinkle it on top just before serving so it doesn’t over-melt.
Grilling, panini presses and warming wrapped sandwiches in the oven all work well for getting the cheese nicely melty without overdoing it.
What About Low Moisture, Hard Cheeses?
While young, soft, creamy cheeses make the best melters, some firm, hard cheeses can still work on roast beef sandwiches if prepared properly. The key is to grate or thinly slice them. Here are some good options:
- Parmesan – Grated parmesan can provide a tasty accent flavor.
- Asiago – Milder young asiago softens nicely when sliced.
- Manchego – Nutty, buttery Spanish cheese that melts decently when grated.
- Aged Gouda – The creamy texture still shines through in gratings.
- Smoked Gouda – Grated smoked gouda gives a meaty smokiness.
While these hard cheeses won’t quite achieve that silky, flowing melted texture, they can still impart delicious flavor when sprinkled on top of a hot roast beef sandwich.
Conclusion
When making roast beef sandwiches, choose a cheese that melts smoothly to take the sandwich to the next level. Young, soft gouda, mozzarella, monterey jack and provolone are prime picks for their meltability and mild flavors that complement roast beef. For more pronounced flavor, cheddar and Swiss also melt nicely when not too firm. With the cheese finely grated or sliced, even hard cheeses like parmesan can work. Use low, even heat to melt the cheese thoroughly without overdoing it. With the ideal melting cheese, you’ll achieve sandwich perfection.