Argentine Grilled Provolone

Argentine Grilled Provolone Recipe

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Jason Koch


Food & Wine June 2006
Michelle Bernstein refers to this dish as provoleta, as it is called in Argentina—melted provolone cheese served on crispy French bread and typically eaten before a meal of grilled meats. Provolone is the perfect cheese for the grill, Bernstein says, because it's compact and firm, so it won't become too gooey. "Be careful not to overcook the cheese or you will have fondue," she warns. It's done when the cheese is just beginning to melt in the center.

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15 Min


1/2 lb
young provolone cheese
extra-virgin olive oil, for rubbing
2 tsp
dried oregano
1/2 tsp
crushed red pepper
grilled bread, for serving


1Light a grill. Rub the provolone all over with olive oil. Grill the cheese over moderately high heat for about 2 minutes per side or until it starts to melt and grill marks appear. Transfer the cheese to a metal baking dish, sprinkle with the oregano and crushed red pepper and set the dish over the grill. Cook until the cheese has just started to melt and is browned on the bottom, about 5 minutes. Serve immediately with grilled bread.

About Argentine Grilled Provolone

Course/Dish: Cheese Appetizers
Main Ingredient: Bread
Regional Style: Latin American
Dietary Needs: Vegetarian