Recipe: Provoleta

PROVOLETA
Source: The Quick Grill Artist: Fast and Fabulous Recipes for Cooking with Fire by Norman Kolpas
Servings: 4

Argentine steak houses serve griddle-seared slices of provolone cheese as a popular appetizer. Two thin slices of good rustic or sourdough bread transform this traditional dish into a grill specialty - and in the process, make perfect sense, as provoleta is usually served with crusty bread.

1 1/2-inch-thick slice provolone cheese, about 4 ounces
2 1/4-inch-thick center slices cut from a large, round loaf of dense-crumbed rustic or sourdough bread
1/4 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
3 firm, ripe Roma tomatoes, cored, seeded, and coarsely chopped
1/2 sweet onion, finely chopped
1 tablespoon finely chopped Italian parsley
1 tablespoon thinly shredded fresh basil
Salt
Black pepper

Preheat the grill.

Meanwhile, prepare the provoleta. Using the slice of cheese as a template, cut each bread slice to the same size and shape. Assemble the bread and cheese into a sandwich, crumbling the dried oregano over both sides the cheese as you do. Pour the olive oil onto a plate and dip both sides of the sandwich into the oil to coat the bread, leaving the sandwich on the plate.

In a mixing bowl, toss together the tomatoes, onion, parsley, and basil. Season to taste with salt and black pepper and set aside.

Carefully oil the grill rack. Place the provoleta on the grill and cook until golden brown and crusty on both sides, 4 to 5 minutes total, carefully turning once with a spatula. Transfer the provoleta to the plate on which it sat, cut it into quarters and transfer them to individual serving plates. Heap the tomato salad on top and serve immediately.

QUICK TIPS & VARIATIONS:
- If the provolone is not available in a single thick slice, buy an equivalent weight of packaged slices. Carefully remove any paper that separates them, then restock them to a 1/2-inch thickness.

- It's Crucial to select a firm - crumbed bread loaf big enough to yield slices at least slightly larger than the cheese's dimensions.

- Chimichurri is a sauce traditionally served with grilled Argentine steak, also makes on excellent accompaniment. Or coat the provoleta with chimichurri instead of olive oil before grilling.

- Anchovy paste is also delicious smeared inside the bread along with the oregano.