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While I love a charcuterie board full of fancy cheeses, most often I’m enjoying non-fancy cheese nestled inside a perfectly assembled sandwich—and nothing beats the convenience of pre-sliced cheese to expedite the process. I particularly love brands that deliver big flavor, melt easily, and are affordable.
For years, I’ve been loyal to the same brand, but I want to expand my horizons. So, I decided to ask four chefs about their favorite brands… and they all shared the same one. Here’s what they had to say about sliced cheese.
The Sliced Cheese Connoisseurs
Melanie Portman: Recipe developer and food writer at Drool Recipes
Chefs’ Sliced Cheese Picks
According to these chefs, nothing beats the quality of Sargento sliced cheeses. While they agree on the brand, each chef recommends a different flavor.
Portman loves the brand’s Ultra Thin slices. “It’s real cheese—not processed—and pre-sliced thin enough to melt fast,” she explains. “Plus, it has a great flavor-to-cost ratio for everyday sandwiches.” Wahlberg is a big fan of Sargento’s provolone, while Houk prefers the mozzarella. “Sargento is a top-quality sliced cheese brand,” declares Houk. “The sliced mozzarella has a creamy flavor and great mouthfeel.”
Credit: Simply Recipes / Sargento
Ramos top picks are the brand’s pepper Jack and Swiss slices. “[Sargento] is easy to find, and it does a great job with bolder, more distinctive cheeses, so you can match the cheese to the vibe—creamy, spicy, nutty, etc.—of your dish,” she explains. Ramos is right about accessibility: Sargento cheese slices can be found at most major grocery stores nationwide for around $5 a package.
Read More: 7 Chefs Reveal Exactly How To Make the Best Grilled Cheese Every Time
How Chefs Use Sliced Cheese Beyond Sandwiches
These chefs don’t limit themselves to using Sargento’s sliced cheese on sandwiches. “I’ll often make a garden salad with cut-up, or even hand-torn, pieces,” offers Houk. “It’s a great way to add calcium and protein to a light lunch.” She’s also used it to top baked potatoes and layer into lasagna.
Portman reaches for the Ultra Thin Swiss for quick gratins when she wants “even, melty coverage without shredding,” while Wahlberg shares that the provolone “is perfect for eggplant or chicken Parmesan, stuffing a pork loin, or layering over sausage with peppers and onions.”
Ramos adds the slices to quesadillas, as well as chile relleno. In reference to the latter, she explains: “You want a cheese that melts well and has enough flavor to stand up to roasted poblanos. I’ll layer the cheese slices inside the pepper so it melts into a cohesive filling.”
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