GRILLED PROVOLONE & PEPPERONI
I wanted to add a little zip to my grilled cheese so one day I exchanged the butter for some garlic bread spread and added pepperoni. I could not resist seconds. -Jennifer Zuniga, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 6
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.
Nutrition Facts :
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
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
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.
MARINATED AND GRILLED PROVOLONE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h13m
Yield 8 servings
Number Of Ingredients 7
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, TOMATO AND OREGANO SANDWICH
From George Foreman. Would be great with fresh oregano!! Added some fresh basil and instead of the tablespoons of olive oil, used a spray bottle to save a few calories!! :)
Provided by Redsie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379.6, Fat 19.2, SaturatedFat 8.5, Cholesterol 29.4, Sodium 657.9, Carbohydrate 34.5, Fiber 2.1, Sugar 3.3, Protein 17.9
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