Grilled Provolone Recipes

PROVOLETA (GRILLED PROVOLONE CHEESE)

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.)

GRILLED PROVOLONE & PEPPERONI

Steps:

• Layer the cheeses, pepperoni and onion on four bread slices; top with remaining bread. Spread outsides of sandwiches with garlic spread., In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until golden brown and cheese is melted.

GRILLED PROVOLETA

Steps:

• Heat grill to 400 degrees F.
• Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
• Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

AWESOME PROVOLETA- GRILLED PROVOLONE CHEESE- IS QUICK AND EASY

Steps:

• Pre-heat broiler (grill) to high. Place provolone cheese slices in a cast iron pan or an oven-safe dish. Depending on the size of your dish these may need to be cooked 1 slice at a time. Sprinkle liberally with Italian herb mix.
• When broiler is hot, place the cast iron pan or dish under the broiler for 1 to 2 minutes or until cheese melts and starts turning golden.
• Enjoy!

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

TUSCAN CHICKEN SANDWICH

Steps:

• Place the chicken cutlets between sheets of plastic wrap and pound thin.
• Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
• Drain and slice or dice the roasted red peppers.
• Pre-heat the grill for medium-high direct heat.
• In a small bowl, whisk together the mayonnaise and the pesto and set aside.
• Grill the chicken until cooked through, about 3 - 5 minutes per side.
• Place the provolone slices onto the chicken to melt just a little during the last minute or two.
• Transfer the chicken to a plate and let rest about 3 minutes.
• If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
• Spread the pesto mayo onto both sides of the sandwich buns or rolls.
• On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

PROVOLONE GRILLED CHEESE

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.

GRILLED PROVOLONE, TOMATO AND OREGANO SANDWICH

Steps:

• Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
• Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
• Preheat the grill to medium.
• Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
• Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

MARINATED AND GRILLED PROVOLONE

Steps:

• Prepare a charcoal or gas grill.
• Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated for 1 hour. Grill the cheese on the hot grill over moderately-high heat for about 2 minutes per side until grill marks appear and the cheese just begins to soften.
• Transfer the cheese to a metal plate or baking dish on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3 to 5 minutes.
• Serve hot with crusty bread or grilled bread slices.

GRILLED PROVOLONE

Steps:

• Oil the grate of a grill preheated to medium heat. Brush the cheese slices on both sides with oil and sprinkle with half the oregano and some pepper. Place the cheese slices on the hot grate. Cook until the bottom side is browned and beginning to bubble, but not completely melted. This will take 2-4 minutes. Pry the cheese slices off the grill with prongs of a barbecue fork. Invert them, sprinkle with the remaining oregano and additional pepper, and grill the other sides the same way, another 2-4 minutes. Transfer grilled cheese to a plate. To eat, spread on crackers or bread.