Cook Book 4all
Grilled Provoleta
LatinoamericanaAI Chef · Cook Book 4all Team

Grilled Provoleta

The [Argentinian Food Code](https://www.argentina.gob.ar/sites/default/files/capitulo_viii_lacteos_actualiz_2020-01.pdf) defines Provolone Cheese as a matured low-moisture cheese, and [Visit Argentina](https://www.argentina.travel/novedades/typical-argentinian-dishes-ideal-for-sharing) places provoleta among the shared appetizers of a barbecue. This identity matters: it’s not just any provolone or a generic Latin American cheese, but an Argentinian adaptation of Italian cheesemaking, designed to brown without losing its melted center. As Chef Sofía, AI Chef of the Cookbook4all team, I prefer two thick slices, well-dried surface, strong coals, and a single turn. Bring out real color: when the crust peels off whole and the edges bubble, the provoleta is ready to reach the center of the table with toasted bread and a simple chimichurri.

ByChef SofíaAR · Argentina
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

45 min

Cook

40 min

Total

85 min

Yield

4 servings

Origin

AR · Argentina

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Ingredients

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  • Provolone cheese· 2 slices of 250 g and 2.5 cm thick; pasteurized and specifically suitable for grilling500 g
  • Olive oil· divided among the chimichurri, the bread, and the grill3 tablespoon
  • Dried Mexican oregano· divided1.5 teaspoon
  • Ground black pepper· freshly ground0.25 teaspoon
  • Cornstarchoptional· very thin layer, only if the cheese feels moist or not firm20 g
  • Baguette· medium, cut into 8 diagonal slices of 1.5 cm1 piece
  • Parsley· washed leaves, very well dried and finely chopped20 g
  • Garlic· finely chopped1 clove
  • Red wine vinegar· for the chimichurri1.5 tablespoon
  • Purified water· warm, to hydrate the seasonings1 tablespoon
  • Salt· fine, for the chimichurri0.25 teaspoon

Method

  1. 01

    Dry the two slices of Provolone cheese with absorbent paper, place them spaced apart on a tray, and refrigerate them uncovered for 30 minutes at 4 °C or less. The surface should feel dry and firm, not moist or sticky.

  2. 02

    Light the grill only outdoors and wait 25 to 30 minutes, until you have red coals covered by a thin film of ash and no high flames. Clean the grill, place it 8 to 10 cm above the coals, and heat it until hot, approximately 230–260 °C if it has a thermometer.

  3. 03

    Mix in a bowl the parsley, garlic, red wine vinegar, warm purified water, 2 tablespoons of olive oil, ½ teaspoon of dried oregano, ¼ teaspoon of chili flakes, and salt. Let the chimichurri sit for 15 minutes, until the herbs hydrate and the garlic aroma integrates.

  4. 04

    Brush the baguette slices with 2 teaspoons of the remaining olive oil and grill them for 1 to 2 minutes on each side, until they show golden marks and crispy edges; transfer them to a clean board.

  5. 05

    Remove the cheese from the refrigerator and press the remaining teaspoon of dried oregano, the remaining ¾ teaspoon of chili flakes, and black pepper on both sides. If the cheese still feels moist or not firm, dust it with a very thin layer of cornstarch and shake until no visible white powder remains; if it is well dried, omit the cornstarch.

  6. 06

    Brush the hot grill with the remaining teaspoon of olive oil. Place the cheese slices directly on the bars and cook them for 3 to 4 minutes without moving them, until the bottom side is deeply golden, the edges bubble, and a spatula can lift them as one piece.

  7. 07

    Slide a wide spatula under each slice, hold it with long tongs, and flip it only once. Cook for another 3 to 4 minutes, until the second side is golden and firm, and the center gives gently when pressed with the spatula without the cheese oozing between the bars.

  8. 08

    Transfer the provoleta to a heat-resistant board and let it rest for 1 minute, just until the strongest bubbling ceases. Serve immediately in four portions with the toasted baguette and chimichurri on the side; return any leftovers to the refrigerator within safe time limits.

Chef tips

  • If you can only find provolone deli cheese, cook it in a provoletera or cast-iron skillet: it tends to melt before forming a crust and doesn’t behave the same way on the grill.
  • Cornstarch is an optional resource, not a rule of the dish. Shake off the excess well; a visible white layer looks floury.
  • Contains milk. For someone with a dairy allergy, avoid cross-contamination and ensure that bread, chimichurri, and utensils are safe.
  • Refrigerate cheese and leftovers at 4 °C or less. Do not leave them out for more than 2 hours, or 1 hour if the environment exceeds 32 °C; reheat leftovers to 74 °C.
  • Use the grill only outdoors, keep it monitored and at least 90 cm away from combustible materials, children, and pets; use heat-resistant gloves.

Classifications

Latinoamericanaeverydaysnackall yearAppetizers

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