Best Provolone Grilled Cheese Recipes
ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE.
Steps:
- Method: BBQ or grill fresh Italian sausage until cooked through. Slice and place on hoagie roll. Top with mushrooms, cheese and cold slaw. Grill in Panini press or in frying pan until warmed trough, bread is toasted and cheese is melted.
GRILLED PROVOLONE OR PROVOLETA CHEESE
Grilled Provolone Cheese From LCBO Food & Drink Magazine Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead. The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.
Provided by Dreamer in Ontario
Categories Ham
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over.
- Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece.
- Slide cheese out of pan and flip over so that browned crust is on top.
- Sprinkle with oregano and pepper.
- Serve with Serrano ham.
Nutrition Facts : Calories 240.5, Fat 19.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 499.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 14.6
PROVOLETA (GRILLED PROVOLONE CHEESE)
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.
Provided by David Tanis
Categories brunch, dinner, lunch, weekday, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
- Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
- Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams
PROVOLETA (GRILLED PROVOLONE CHEESE)
Fom "Seven Fires" Argentine grilling book by Francis Mallmann. My husband liked this a lot, but it was the only animal protein at dinner and he could live on cheese alone. I liked it, but it won't work as a spread on bread. I preferred it the following day sliced thin as a snack. It's a lot like grilled halloumi cheese, but Provolone is easier to find. You could use one tablespoon dried oregaano instead.
Provided by zeldaz51
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat a cast iron griddle over low heat until a drop of water sizzles on the surface.
- Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down.
- Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.
Nutrition Facts : Calories 202, Fat 15.2, SaturatedFat 9.7, Cholesterol 39.2, Sodium 497.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 14.6
SOPPRESSATA AND PROVOLONE GRILLED CHEESE
Cured meats can add an intense salty and meaty kick to a grilled cheese. Chopping the soppressata and folding it into the cheese gives you an even mix of both in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together the soppressata and cheese in a medium bowl. Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Serve with fig jam on the side.
PROVOLONE GRILLED CHEESE
I love this recipe because everything in it goes very well together. The more the cheese is oozy and goozy, the more it will taste good!-- Its really easy too!--
Provided by southkoreansrule
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Slice the 3 pieces of provolone cheese into 9 strips. You can do this by putting the cheese on top of eachother and cut it into thirds.
- Start frying the bacon in a dry pan until done all the way but not crispy.
- Lightly toast the sourdoughbole or sourdough until warm but hot when you hold it.
- When the bread comes out, put the slices of cheese onto both pieces.
- Dab the oil off the bacon with a paper towl and lay on both pieces of cheese with sourdough(bole).
- Put it like an open-face sandwich on tinfoil and put in toaster-oven or regular oven at 350 degrees. Bake for 5 minutes.
- Halfway through, put the slices together on top of eachother so it looks like a real sandwich.
- Until the cheese is melted over the bacon and is oozy and goozy keep in oven.
- Cut it in half and enjoy!~.
- If you want more than 1-2 servings double the recipe as much as you want!~ (optional) put pickeled ginger or kimchi on plate.
Nutrition Facts : Calories 444.4, Fat 32.3, SaturatedFat 10.6, Cholesterol 46.2, Sodium 906.9, Carbohydrate 25.8, Fiber 1.2, Sugar 2.1, Protein 11.7
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