Provoleta a la Parrilla
Thick slices of provolone cheese grilled until golden and melted on the outside, then topped with oregano and red pepper flakes. This Argentine street-food classic takes just 10 minutes and makes a stunning appetizer or light main.
- Total time
- 10 min
- Servings
- 2
- Calories
- 310
- Protein
- 22g
Ingredients
- ½ pound provolone cheese, block
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pinch salt and pepper
Instructions
- 1
Slice the provolone block lengthwise into two slices, each about 3/8 inch thick (roughly the thickness of a pencil eraser), so you have two large, flat rectangles.
- 2
Pat both slices dry with a clean towel — this helps them brown better instead of steaming.
- 3
Set a grill or grill pan to medium-high heat and wait 3 minutes until it is hot enough that water droplets sizzle and disappear immediately when flicked onto the surface.
- 4
Brush 1 tablespoon of olive oil across the grill grates using a pastry brush or folded paper towel held with tongs, coating the entire surface.
- 5
Lay both provolone slices directly onto the hot grill and close the lid or cover loosely with foil.
- 6
Cook for 2 to 3 minutes without moving them, until the bottom turns golden amber in color and you see light char marks.
- 7
Using a wide metal spatula, flip both slices in one smooth motion and cook the other side uncovered for 1 to 2 minutes until that side also turns golden and the cheese feels soft when pressed gently with the spatula.
- 8
Slide both slices onto a cutting board or serving plate.
- 9
Sprinkle 0.5 teaspoon of dried oregano evenly over the surface of both cheese slices.
- 10
Sprinkle 0.25 teaspoon of red pepper flakes over the cheese, dividing it between the two slices so the heat is distributed.
- 11
Finish with a small pinch of salt and pepper on each slice, then serve immediately while the cheese is still melted and warm.
Tools you’ll need
- grill or grill pan
- pastry brush or tongs with paper towel
- wide metal spatula
- cutting board or serving plate
- chef's knife
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