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Argentine Grilled Provolone

Michelle Bernstein refers to this dish as provoleta, as it is called in Argentina—melted provolone cheese served on crispy French bread and typically eaten before a meal of grilled meats. Provolone is the perfect cheese for the grill, Bernstein says, because it's compact and firm, so it won't become too gooey. "Be careful not to overcook the cheese or you will have fondue," she warns. It's done when the cheese is just beginning to melt in the center.

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  • Total Time:
  • Servings: 6

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  • One 1/2-pound piece of young provolone cheese
  • Extra-virgin olive oil, for rubbing
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • Grilled bread, for serving


  1. Light a grill. Rub the provolone all over with olive oil. Grill the cheese over moderately high heat for about 2 minutes per side or until it starts to melt and grill marks appear. Transfer the cheese to a metal baking dish, sprinkle with the oregano and crushed red pepper and set the dish over the grill. Cook until the cheese has just started to melt and is browned on the bottom, about 5 minutes. Serve immediately with grilled bread.
Contributed By Published June 2006

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