Provoleta or Grilled Cheese
Today is a day for a little bit of naughty. I don’t know why, but I am declaring it so! This little snack is crazy simple and is sure to satisfy anybody’s munchies. It is a traditional snack in Argentina when made with provolone, but I had Jarlsburg on hand and it worked perfectly (but I think provolone is still my fav choice). So what is this snack? Grilled cheese. But, I don’t mean a sandwich. I mean literal grilled cheese. It is to die for! All you need is a cast iron skillet, some olive oil, cheese and some chimichurri sauce (aka Argentinian awesomeness).
Grilled Provoleta (or Jarlsburg)
1/2 lbs of provolone cheese (or swiss)
1/2-1 tbls olive oil
2-3 tbls chimichurri sauce (store bought is fine)
Directions: Start by heating up your cast iron skillet over a medium-high heat. Once your skillet is hot, coat the bottom with olive oil or grapeseed oil. Immediately place your cheese in the oil. As you can see with my cast iron, it is important that your cheese fits snug in the skillet. So this is best with a small skillet, but it can look like a regular pan (doesn’t have to be like my fancy compartmented cast iron). The important part is that your skillet is sizzling hot before putting your cheese in…then cook it on medium-high or high, until the cheese melts and forms a bottom crust. If you have chimichurri on hand, spoon it over the cheese as it cooks. Serve hot with bread or chips.
The ooey-gooeyness is out of this world! I think that the bottom crust of almost burnt cheese may be my fav, though.
Cheers to being a little naughty and cooking simple! I guess I now owe you a chimichurri recipe.
Munch, munch, munch