Provoleta - Argentinian Grilled Cheese Wheel

Provoleta - Argentinian Grilled Cheese Wheel

Argentina's version of Italian provolone cheese is traditionally cooked directly over coals until browned. The appetizer is served with bread to scoop up the bubbling cheese topped with crunchy pepper flakes and fragrant oregano. Home cooks can substitute a slab of hard Italian provolone cheese placed in a cast iron pan to fry, bake, or broil. However it is cooked, this is a great snack just begging to be served with drinks, toasted slices of a nice crusty bread, and even a little chimichurri on the side.

5 from 2 votes

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Course: Appetizer, BBQ, Snack

Cuisine: Argentina, South American

Prep Time: 1

Cook Time: 5

Total Time: 6

Servings:

Author: My Hungry Traveler

Equipment

Grill (optional)
Small cast iron skillet

Ingredients

8 oz 1-inch thick slice of Argentinian provoleta or Italian provolone
1 tbsp Fresh oregano, chopped, or 1 tsp dried
½ tsp Crushed red pepper
1 loaf Baguette, sliced into ½-inch rounds

US Customary - Metric

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Instructions

Place cheese in a small cast iron pan over medium-high heat. When pan is hot, add cheese and top with ½ of each the oregano and crushed red pepper.
Cook until bottom begins to brown, about 2 minutes. Flip cheese over and cook another 2-3 minutes until bottom browns and cheese begins to melt. Sprinkle remaining oregano and pepper flakes over and serve with toasted bread slices.

Notes

To make directly on grill, leave cheese overnight on the counter to dry the exterior.
The Greek Haloumi cheese is a decent substitute.
A dollop of
is a pleasant addition.

Nutrition