Provolone “BLT” Sandwich
My sandwich game took a whole new turn when I discovered that if you put a slice of provolone cheese in a hot skillet it crisps up into a heavenly piece of salty, crunchy goodness. If bacon and cheese ever get together, fried provolone will surely be the byproduct.
It takes a bit of practice to be able to flip a piece of melty gooey cheese in a pan. My first attempts resulted in a cheese ball partially crispy on the outside with gooey cheese in the middle. But who am I kidding that still sounds pretty delicious, right? And, once that happens you can’t really put it on a sandwich so those balls of cheese are essentially a gift from the kitchen gods for you to snack on while perfecting the ideal piece of flat, fried cheese.
Once you get your cheese game on point, the rest is easy. Toasty bread, thick slice of tomato, crispy lettuce and a little mayo. You know where this is going. I love these in the summer when you can get fresh tomatoes, but don’t hold back, it tastes good any time of year.
For you bacon lovers out there I don’t think you’d be sorry to have both bacon and fried provolone on this mock BLT sandwich, but for you non meat eaters, fried provolone will surely satisfy your taste buds.
Provolone “BLT” Sandwiches Recipe
Makes 1 sandwich.
Ingredients
- 2 slices of bread (Any sandwich bread will do, but the better the bread, the better the sandwich.)
- 2 slices of provolone cheese
- 2 slices of a large tomato
- 2-3 iceberg lettuce leaves
- 1-2 Tbsp mayonnaise (substitute thousand island dressing)
Directions
- Heat a small skillet over medium heat. (Add a droplet of water into the skillet and it should sizzle but not smoke.) Add one slice of provolone cheese to the skillet. Let it cook for about 2-3 minutes without touching it. It should bubble and begin to brown on the edges.
- Using a spatula, gently scrap at all edges of the piece of cheese to start loosening it from the skillet. Don’t be discouraged if the cheese sticks to your spatula, it takes practice.
- Continue to scoot the spatula underneath the cheese until you can flip it (use a motion like you are folding the cheese over). I find it helps to lift the pan and get a good angle.
- Once you flip the cheese, cook it for an additional 1-2 minutes. Loosen the edges with your spatula and remove it from the pan, placing on a paper towel to absorb excess grease.
- Repeat with the second slice of cheese. (I find it easiest to cook the cheese in a small skillet one at a time, but after some practice you may be able to cook both at the same time in a larger skillet.)
- Prepare the rest of the ingredients for your sandwich – toast the bread, slice the tomato, and tear pieces of iceberg lettuce.
- Add mayo to the top and bottom slices of the bread and build your sandwich.
I usually make my sandwich with two pieces of cheese. If you want to make a thicker sandwich increase to three slices. I like the crunch of iceberg lettuce, but you can swap it for another type of green. Or, try substituting the mayo for thousand island for a little more flavor.
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