I don't think a person can go wrong using a good provolone. I use it on most of the cold sandwiches I make. I just didn't think it would melt like it does on a hot sandwich. I'll still use swiss or cream cheese on a Rueben but I can't remember when I used cheeze whiz on a sandwich since the 60s.-Mike

A PHD Won't help you if you don't know what the hell you are talking about.