Marinated And Grilled Provolone Recipes

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.

SPICY MARINATED PROVOLONE

Steps:

• Place cheese in quart-sized zipper-closure food storage bag. Combine remaining ingredients in jar; cover and shake well. Pour over cheese in storage bag; seal bag. Refrigerate 8 hours or up to 3 days, turning occasionally.
• To Serve: Let Cheese stand at room temperature at least 1 hr.; stir and pour onto serving platter.

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 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.

GRILLED PROVOLONE OR PROVOLETA CHEESE

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.