What can be a substitute for Gruyere Cheese?!
Answers: I am going to make Venetian Panino (a turkey sandwich with garlic, dijon mustard, gruyere cheese, etc.). I was wondering if it doesn't taste good then what can I use (cheese) as a sub. Can it be parmesan?
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 and becoming popular in the States, so don't worry about them having some "official" recipe that you have to follow to a T.
Swiss or Fontina
Gruyere is great however. I'm sure you will like it.
Some aged Asiago (from the Veneto) will do fine.
PS - the parmesan will be too sharp and in any case crumble out of your sandwich.
You want a good Swiss-style cheese, maybe Emmenthaler?
Gruyere Cheese is a specific variety of Swiss cheese. It is not as hard as Parmesean and the melting properties will not be the same. I would choose another variety of Swiss if I didn't like Gruyere (but I DO like Gruyere, and I bet you will too.)
Emmental.
I don't think parm would give you the same flavor, but maybe you can make a new recipe. I would say swiss or fontina would work best. Parm will not have that melty factor either if it's a warm sandwich.
ementhaler. no parmesan.