A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice.Substitutes: garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR. 2  garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR. 3  garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe.
Best Answer: 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.ruyere 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.).
You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyere gruyÃ¨re in this, sandwich but a-high Quality swiss cheese is more. traditional (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. 2  Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.