Provoleta: What Cheese Sticks WISH They Could Be

Go to the grocery store and ask for provolone cheese slices.

Request the slices to be at least 1 inch thick, preferably 3/4 inch thick.

If the deli counter staff brings back slices that are too thin, insist on thicker slices until you get the desired thickness of half an inch to 3/4 inch.

Take the cheese out of the plastic and place it uncovered in the fridge to dry out the outside for about two days, flipping the slices over after one day.

Preheat the griddle until hot but not too hot, ensuring the cheese has dried out to prevent it from melting all over the griddle.

Place the cheese on the griddle and cook until the bottom is browned, then flip it carefully using a spatula.

Cook until the other side is browned and the inside is melted, which should take about 2 to 4 minutes depending on the heat of the griddle.

Once cooked, remove the cheese from the griddle and cut it into slices or tear it open to reveal the melty inside.

Equipment Needed

Allergens