Grilled Provolone Cheese Recipe

Quick infusion (hot)

Combine 100 ml extra-virgin olive oil, 4 fresh oregano sprigs, smashed garlic clove (if using), and red pepper flakes in a small saucepan. Warm gently over low heat until small bubbles appear at the edge (do not let oil smoke) — about 5–7 minutes to release aromatics. Remove from heat and let cool to room temperature for 15–20 minutes. Strain out solids through a fine mesh sieve into a clean jar. Reserve oil at room temperature for up to 5 days or refrigerate for longer (bring back to room temp before using).

Cold infusion (alternative)

For a brighter herb flavor, place oregano sprigs and garlic in a jar, cover with oil, and let sit in a cool dark place for 24 hours. Strain before use.

Prepare the provolone: Pat slices dry with paper towels to remove excess moisture. If cheese slices are large, cut into portions suitable for serving (e.g., two 4 oz portions). Lightly spread softened butter (or brush neutral oil) on both outer faces of each slice — this helps achieve a golden exterior and prevents sticking. Optionally dust a light sprinkle of cornmeal or panko on the buttered side for extra texture.

Prepare tomatoes: Slice heirloom tomatoes into 1/4"–1/2" rounds. Arrange slices on a plate, season lightly with 1/2 tsp coarse salt and 1/2 tsp freshly ground black pepper. Set aside.

Grill the provolone: Preheat a heavy skillet, cast-iron grill pan, or outdoor grill to medium-high (about 375–425°F / 190–220°C). If using a pan, lightly oil or butter the surface. Place provolone slices, buttered side down, on the hot surface. Grill 1.5–3 minutes per side until a deep golden crust forms and the cheese is softened but not completely melted into a puddle. Use a thin spatula to flip gently. Remove to a paper-lined rack to drain briefly (30–60 seconds). If you prefer a more melted cheese, grill a bit longer but watch closely to avoid losing shape.

Assemble: On a serving board or plates, layer grilled provolone slices. Top each slice with 2–3 seasoned heirloom tomato rounds. Drizzle 1–1.5 tbsp of the oregano-infused oil over each portion (more to taste). Sprinkle remaining coarse salt and black pepper to taste (use remaining 1/2 tsp salt and 1/2 tsp pepper as needed). Finish with fresh oregano leaves scattered over the top.

Serve: Serve immediately while cheese is warm and slightly gooey, accompanied by crusty bread or grilled country bread for scooping. If desired, provide extra infused oil on the side for dipping.

Pan vs. Grill: A well-seasoned cast-iron skillet gives excellent crust. On an open grill, use a clean, oiled grate and a flat metal tray if the cheese begins to run. Monitor heat closely; provolone browns quickly and can melt through the grate if overheated.

Make-ahead: Infused oil can be prepared up to 5 days ahead. Butter the cheese and slice tomatoes just before grilling to maintain texture.