What’s up everyone, Randy here.
And today I wanna show you guys how to make the ultimate Double Grilled Cheese sandwich.
Now what I mean here, is that we’re actually gonna grill the cheese itself, then turn that
into a grilled cheese sandwich.
I was inspired by the Argentinian dish called “Provoleta” , where you take a large slice
of provolone and crisp up the outside over the coals.
It’s typically served with fresh chimichurri, so I’ll also show you how to make some,
to serve alongside this grilled cheese..
Let’s get to it!
For this cook, I used the Nuke Delta Argentinian Style grill.
You’ll want to start out by getting your fire going in the side basket..
I like to start the fire with some starter cubes placed under some smaller pieces of
cut wood.
You want to build a strong, ongoing fire in this basket.
This is where the wood will burn down and turn into hot coals, perfect for cooking.
And because I want to grill the cheese over searing hot heat, I’ll lower the grids to
sit close to the coal bed.
A thorough preheat with a solid layer of hot coals is essential for this recipe.
As the coals start to burn down, enough to fall through the basket, slide them over to
begin preheating the area where you will be grilling.
And while you wait on more coals to form, this is the perfect time to make the fresh
Chimichurri.
For that, you’ll want to mence half of a large shallot, and toss it into a Mortar and
Pestle if you’ve got one - if not this can also be made by chopping all the ingredients
super fine.
And follow that with 3 cloves of chopped garlic...
And for the herbs, I like to use about a quarter of a cup of fresh oregano… as well as about
3 quarters of a cup of fresh parsley.
Before grinding into a paste, Go ahead and toss in half a teaspoon of crushed
red pepper and a couple pinches of salt.
Then add just a drizzle of Olive oil to help everything meld together while we grind this
out.
Man, the aroma is amazing!
You just can’t beat all fresh ingredients with a chimichurri.
If you have some left over, this goes great with steak as well.
Once it has been ground to a paste, add about 2 tablespoons of red wine vinegar and half
a cup of Extra Virgin Olive oil.
Finish it off with the juice of half a lime, Give that a quick whisk and set aside.
Once your fire has produced a nice layer of hot coals, shift them to the left side of
the grill ,away from the fire basket.
I’ve found that the cheese grills the best on this side, because it has strong direct
heat, coming from the coal beneath, without getting too quickly melted from the indirect
heat surrounding it, if it was too close to the fire basket.
Once your grill is preheated for searing, it’s time to prep the provolone for the
grill.
You want to make sure you use at least a half inch to three quarters of an inch thick sliced
provolone for this.
Lightly coat the outside of the cheese with some oil, and dust all sides well with flour.
It’s also ideal to leave the cheese out for several hours, uncovered in the fridge,
or even overnight before grilling, to allow the exterior to dry out a bit.
You’re wanting the cheese to caramelize on the outside but not completely melt through
the grates.
This is why searing hot heat, and grilling close to the coals is essential for this.
You can expect to grill the cheese for about 60 seconds on each side.
I love that with an Argentinian grill like this one, you can actually get a view from
underneath the cooking grates to know exactly when it’s time to flip to the second side.
Use your tongs to grab a side and kind of just loosen the cheese from the grate with
a few shakes, and flip quickly.
I promise you, once you make grilled cheese this way - there’s no going back.
The outside gets that crisp on it like the top of a pan of mac and cheese coming out
the oven - this is comfort food for sure!
Once the second side is crisp, remove it from the grill and set it aside.
Grab a cast iron skillet, and it’s time to complete the grilled cheese sandwich.
As you know, there’s no grilled cheese is complete without some butter in the pan to
crisp the bread from the outside.
I like to use thick cut brioche bread for grilled cheese, that has a touch of sweetness
to it.
While the bottom side of the bread toasts, you can build the rest of this melty delicious
sandwich.
After about a minute on the first side, flip the grilled cheese over and stare upon your
golden masterpiece.
Let it toast for about another minute on this side, and then it’s time to dive in.
Provolone is such a perfect cheese for this, it comes out so gooey and delicious.
Do yourself a favor and make at least two of these - if anyone sees you eating this
I promise they will want you to share!
All that’s left to do is dip that bad boy in the chimichurri, and go to town.
Man, the texture is awesome with the crispy outer layer of the cheese and gooey center.
Guys, this is a must try spin on a childhood favorite - I hope you give it a try, let me
know how it comes out!
Cheers!