Grilled Provoleta Cheese Recipe

A large slice of provolone is quickly grilled and then topped with oregano and crushed red pepper.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated April 16, 2025
Closeup of a toasted slice of baguette topped with grilled and seasoned provoleta cheese.

Serious Eats / Joshua Bousel

Why It Works

  • Slices of baguette are toasted over the fire to give them a nice toasted crunch.
  • Provolone cheese melts just slowly enough that it can be quickly softened on the grill without melting away.
  • Oregano and red pepper flakes add a flavorful herbal and spicy touch to the mild provolone.

Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.

July 2014

Recipe Details

Grilled Provoleta Cheese Recipe

Cook 30 mins
Active 15 mins
Total 30 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 small baguette, cut into 1/2-inch slices on the bias

  • 3 tablespoons extra-virgin olive oil

  • 1 (1/2 inch thick) slice mild provolone cheese (about 1/2 pound)

  • 1 teaspoon finely chopped fresh oregano

  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush slices of baguette lightly with oil on both sides. Place on grill and cook until lightly toasted, 30-60 seconds per side. Transfer to serving tray.

    Baguette slices being charred on the grill.

    Serious Eats / Joshua Bousel

  2. Place provolone on grill and cook until almost softened throughout, about 1 minute per side. Transfer to tray with bread.

    A thick slice of provolone sizzles on the grill grate.

    Serious Eats / Joshua Bousel

  3. Sprinkle provolone with oregano and red pepper flakes. Serve immediately.

    The seasoned cheese is served with the baguette slices.

    Serious Eats / Joshua Bousel

Special Equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
555Calories
16gFat
84gCarbs
19gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories555
% Daily Value*
Total Fat 16g20%
Saturated Fat 3g17%
Cholesterol 5mg2%
Sodium 1037mg45%
Total Carbohydrate 84g31%
Dietary Fiber 4g13%
Total Sugars 8g
Protein 19g
Vitamin C 0mg2%
Calcium 138mg11%
Iron 6mg36%
Potassium 203mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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