What can be a substitute for Gruyere Cheese?
Gruyere cheese is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Parmesan is harder and drier, with a different type of flavor/pungency, and doesn’t melt or blend as well in a sandwich (unless you shave it into really thin slivers). But since turkey is a rather dry meat to begin with, I’d avoid it. I’d stick with the Gruyere/Swiss family. Otherwise if you want something milder you could try with a cheddar or Edam cheese, even if there’s nothing Italian about them (but why should a “Venetian” panino have ingredients like Dijon mustard and gruyere cheese, which are French, in the first place?). In any case, since “panino” simply means “sandwich” in Italian (the kind on a bun or roll; on regular sliced [American style] bread, it’s called a “tramezzino”), I’d say that, as with all sandwiches, you can invent as you wish, according to your own tastes and whatever you have at hand. These kinds of “panini” are concoctions being invented an
