Probably because you’ve only had ‘American processed cheese food’ (minimum 51% cheese) instead of ‘pasteurised processed American cheese’. Kraft Deli Deluxe is pasteurised processed America cheese, which is basically 100% cheese, only blended to a smooth consistency. Deli Deluxe is widely available, but you can get other real American cheeses at delicatessens, restaurant supply places, and so on, that taste different from Kraft’s product.
American cheese is the perfect cheese for may things. Grilled cheese sandwiches, patty melts, tuna melts, cheeseburgers… It adds a creamy cheesiness to beef, particularly (I prefer Swiss on a grilled turkey sandwich), and melts better than other cheeses. If your only experience with American cheese are those individually-wrapped slices, then I can totally see why you’re think American cheese sucks.
Not that I want to hijack the thread any further into cheese territory, but I gotta say that I’ve never consciously purchased “American cheese.” I just buy a block of good honest U.S.-made Cheddar – from Vermont or NY or Wisconsin or Tillamook, Oregon, usually – and slice it as I need it. I’m I’m concerned about a uniform melt, it’s easy enough to shred some on the side of a box grater.
I’m still chewing the last bite of the one I just made. I tried the idea of both American and Swiss and I have to say… I didn’t like it as much as either one individually. I can’t really explain it but they each cancelled out the flavors that I like from the other.
Don’t get me wrong… it was still a delicious sandwich. I personally just think that it is better with one or the other (I have no strong preference of which).
(Note: didn’t read other replies because I don’t want to get too hungry. )
Should have caraway rye bread, grilled onions, thin beef patties, cheese. I’m ok with just about any cheese*. Something like special sauce/thousand island dressing is almost requisite…just don’t overdo it. Otherwise, give me dijon mustard and mayo.
*if I make it at home, will probably be Muenster cheese (Wisconsin-style, not the potent European stuff).
For a long time, patty melt was my default, non-breakfast diner order. Rye, griddle-fried burger, fried onions, America cheese. Never any condiments without special order but I’ll allow ketchup & mustard applied at the table.
Well, while I’m an American or cheddar cheese person when it comes to patty melts, today I was at a local diner and, thinking of this thread, I looked at their patty melt description. (Did not order one, as I already had one this week thanks to this thread, and I really don’t need to be putting on any more pounds.) Well, I’ll be damned. Swiss cheese.
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