The cheese can make the sandwich. But not just any cheese on not just any sandwich.

Pepper Jack

Sometimes we leave our fancy food magazine bona fides at the door—like when we use spicy pepper jack to give life to boring cold cuts.

Muenster

Tastes like... nothing. But that’s what makes it so versatile.

Feta

The assertive, briny slabs will make a veg sandwich soar, but avoid pairing with meats—the combo can be salty overkill.

Swiss

We’re meh on Swiss in cold sandwiches, but we’ll happily layer it on any melt.

Goat Cheese

Use a schmear in place of mayo. But hold the mustard—it’s got plenty of tang on its own.

American

Melts like magic (okay, like chemicals). But if it’s not melted, we’re not interested.

Mozzarella

It’s milky and creamy and will basically make whatever sandwich you put it on taste that way too.

Cheddar

Want something mild? That’s what Muenster is for. We’re all about the sharp stuff.