Provolone Grilled Cheese with Garlic Confit
This provolone grilled cheese sandwich is stuffed with provolone cheese and a garlic confit spread and drizzled with honey making it deliciously indulgent.
Ingredients
Provolone Grilled Cheese
- 4 slices sourdough bread sliced into 1/2 inch slices
- 4 tbs garlic confit see below
- 3 tbs olive oil
- 6 slices provolone cheese
- 2 tbs honey divided
Garlic Confit
- 30 cloves garlic peeled
- 1 cup olive oil or enough to fully submerge the garlic cloves
Instructions
- Prepare your garlic confit by adding garlic and olive oil to a small saucepan and simmering on low for one hour. When it's finished it'll be very soft and spreadable.
- Slice bread into 1/2 inch slices.
- Preheat your cast iron skillet over medium-low heat. Then add olive oil and let that preheat. Key to getting a good crisp is a well-preheated pan and oil.
- Spread the garlic confit over one slice of bread for each sandwich (or go crazy and spread it on both).
- Place one side of bread on the preheated skillet with oil then top with cheese. Fold the cheese in half and use several slices to make it extra cheesy.
- Drizzle the top of the cheese with honey. Just use a little honey because you'll use more at the end.
- Add the other slice of bread to the top and place a cover over your skillet then let them sit for a few minutes until browned on the bottom (about 3-4 minutes).
- Remove the skillet lid, then use a spatula to flip the grilled cheese to the other side to brown that side.
- Once browned on the other side, remove from the skillet, drizzle a little more honey overtop the crusty grilled cheese, slice in half and enjoy!
Video
Notes
How to Store Provolone Grilled Cheese
Don't be fooled - you can absolutely store a grilled cheese for later! Here's how:- Store your grilled cheese in an airtight container in the refrigerator for up to 2 days.
- To reheat, simply heat over very low heat on a covered cast iron skillet for about 5 minutes. Flip and heat on that side for several minutes until heated through.
- Alternatively, to reheat, you can place in a 300F oven for about 10 minutes until heated through.
In a Pinch Ideas
- Prep ahead of time - save time cooking dinner or lunch by prepping these provolone grilled cheese sandwiches ahead of time. Here's how:
- Slice your bread
- Spread garlic confit
- Place your cheese
- drizzle honey over cheese
- place in airtight container for up to 24 hours in the refrigerator
- alternatively, you can place in a freezer bag and freeze for up to a month.
- continue with frying the grilled cheese when you're ready! If frozen, let defrost in the fridge before frying.
Provolone Grilled Cheese Tips
- Start on low and cover - starting on a lowish temperature and covering immediately will help the cheese to melt while perfectly browning your bread.
- Use quality bread - even if you can't make your own homemade sourdough bread, I highly recommend going to the bakery and getting a freshly baked loaf.
- Thin(ish) slices - 1/2 inch slices of bread are ideal.
- Keep warm in oven - Put a baking sheet in a 200F preheated oven and place the finished grilled cheeses in there until you're ready to serve. Right before serving drizzle the honey on top.
