Best 3 Grilled Provolone Provolone Asado Recipes

**Grilled Provolone: A Delightful Culinary Experience**

Grilled provolone, also known as provolone asada, is a delectable dish that tantalizes the taste buds with its smoky, savory, and slightly tangy flavors. Originating from Argentina, this grilled cheese delicacy has gained popularity worldwide, captivating food enthusiasts with its simplicity and versatility.

This article presents a curated collection of grilled provolone recipes, each offering a unique culinary adventure. From classic preparations to innovative variations, these recipes showcase the diverse possibilities of this beloved dish. Whether you prefer a traditional Argentinian-style provolone asada or a creative fusion of flavors, there's a recipe here to satisfy every palate.

Discover the art of grilling provolone with step-by-step instructions and helpful tips to achieve perfectly melted cheese and a crispy, golden-brown exterior. Explore the culinary artistry of various marinades and seasonings, designed to enhance the natural flavors of the provolone cheese.

Indulge in the ultimate grilled provolone experience by experimenting with different accompaniments and sides. From refreshing salads and tangy chimichurri sauce to hearty grilled vegetables and crusty bread, these recipes provide endless possibilities for a complete and satisfying meal.

Embark on a culinary journey with grilled provolone, a dish that promises to delight your taste buds and leave you craving more.

Let's cook with our recipes!

PROVOLETA (GRILLED PROVOLONE CHEESE)

Provoleta (Grilled Provolone Cheese) image

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

Ingredients

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

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

GRILLED PROVOLONE / PROVOLONE ASADO

Grilled Provolone / Provolone Asado image

Number Of Ingredients 5

Ingredients

2 slices provolone cheese aged, (each about 8 ounces and 1/2 inch thick, the older and firmer the better)
1 to 2 tablespoon olive oil
2 teaspoons oregano, dried
black pepper, freshly ground, to taste
bread, Crusty Italian, for serving (see Note)

Steps:

1. Preheat the grill to high.2. When ready to cook, oil the grill grate. 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 to 4 minutes.3. Pry the cheese slices off the grill with the 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 to 4 minutes. Transfer the grilled cheese to a plate.4. To eat, spread the melted cheese on chunks or slices of bread.Serves 6 to 8 as an appetizerNote: Although it's not traditional, for an even richer charcoal flavor you could slice the bread and toast it on the grill.

Nutrition Facts : Nutritional Facts Serves

PROVOLONE GRILLED CHEESE

Provolone Grilled Cheese image

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

Ingredients

3 pieces provolone cheese (without smoke flavor added)
3 slices bacon (regular bacon)
2 slices of sourdoughbole bread (if you cant find sourdoughbole, you can use regular sourdough bread!~ they're basically the same thi)
touch pickled ginger

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

Tips:

Choose high-quality provolone cheese for the best flavor and texture.
Slice the provolone cheese into 1/2-inch thick slices for even cooking.
Marinate the provolone cheese in olive oil, herbs, and spices to enhance its flavor.
Grill the provolone cheese over medium heat to prevent it from burning.
Cook the provolone cheese until it is melted and slightly browned, about 2-3 minutes per side.
Serve the grilled provolone cheese immediately, topped with your favorite accompaniments.

Conclusion:

Grilled provolone cheese is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. Whether you are grilling it over charcoal, gas, or in a grill pan, grilled provolone cheese is sure to be a hit. So fire up your grill and give this recipe a try!