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Provoleta

Photo: Christina Holmes

BY Mark Bittman

PUBLISHED April 5, 2024

I love everything about this dish, starting with the name: Provoleta. Crusty bread spread with seared, melted provolone cheese is a traditional part of the Argentinian asado or grill meal. A cast-iron pan is a must for this, preferably small. (A 5-inch square pan is the perfect size for a 3/4-inch-thick slice of cheese; a 6-inch round pan is runner-up.)

 

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Provoleta

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Makes 4 to 6 servings 1x

Time 30 to 35 minutes, largely unattended

Scale

Ingredients

  • Good-quality vegetable oil for the pan
  • 1 3/4– to 1-inch-thick slice provolone cheese (about 8 ounces)
  • 1 tablespoon chopped fresh oregano (optional)
  • 1 teaspoon red chile flakes (optional)
  • 1 baguette, sliced, for serving

Instructions

  1. Start the coals or heat a gas grill for hot direct cooking. Pour a little bit of oil on a paper towel and lightly grease a small cast-iron pan. Put the pan on the grill directly over the fire, close the lid, and let it heat for 10 minutes.
  2. Put the cheese in the hot pan and sprinkle with the oregano and red pepper, if you’re using them. Close the lid and cook until the cheese melts to fill the pan and gets bubbly and crusty at the edges, 4 to 5 minutes. Carefully transfer the extremely hot skillet to a trivet and serve with the baguette slices.
— Recipe from How to Grill Everything

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