Provoleta, Argentinian Grilled Cheese

Method

1. Use the right cheese

   Provoleta is a firm provolone made for grilling. A firm block provolone cut 2cm thick works. Softer cheeses will simply melt into the pan.

2. Heat a cast iron pan

   Get a small cast iron pan or plancha properly hot over the coals and add a little oil.

3. Do not move it

   Lay the cheese in and leave it. You want the base to form a golden crust before the inside melts, which takes a few minutes. Moving it too soon tears the crust.

4. Flip briefly

   Once the base is crusted and the top is softening, flip it for a minute to crust the other side. The middle should be molten.

5. Scatter and serve

   Off the heat, scatter oregano and chilli and drizzle with oil. Serve immediately, in the pan, with bread to scoop it while it is still soft.

Notes worth knowing

• Timing is everything: too long and it becomes a puddle, too short and there is no crust. Watch for the golden base.
• A ring mould keeps a softer cheese from spreading, if that is all you have.
• This is the traditional start to an Argentinian asado, eaten while the meat cooks.

Common questions

What cheese is provoleta?

A firm Argentinian provolone made specifically to be grilled, holding its shape long enough to crust before melting. Firm block provolone is the best substitute.

Can I grill any cheese like this?

Only firm, high-melting-point cheeses: provolone, halloumi, queso panela. Soft cheeses melt straight through the grate or pan.