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The greatest tests of any grill master are often the simplest. This recipe's no different; we're taking the classic grilled cheese sandwich down to Argentina using the Nuke Delta Argentinian Grill. Together with a scrumptious bowl of hand-ground chimichurri, your guests will thank you — and your tastebuds will question your loyalty and demand you kick out said guests. Be warned, these aren't your regular grilled cheese sandwiches. One crisp crunch of this cheese melt in that zesty herbal paste, and you'll find they can (and will) be completely addicting.
Ingredients
Ingredients for Grilled Cheese
- 2 slices provolone cheese, ½–¾ inch thick
- 2 Tbsp olive oil
- ½ cup all-purpose flour
- 4 slices brioche bread, thick-cut
- ½ Tbsp unsalted butter
Ingredients for Chimichurri
- ½ large shallot or 1 small shallot
- 3 cloves garlic
- ¼ cup oregano, fresh
- ¾ cup parsley, fresh
- ½ tsp crushed red pepper
- 1-2 pinches kosher salt
- 2 Tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 lime, juice of half
Items You'll Need
Instructions
Instructions for Chimichurri
- Great things to come all those who wait. First up, let those blocks of cheese sit in the fridge overnight. You’ll want to scrap the packaging first. This will dry them out nicely.
- Get some wood chunks burning in the fire basket to rev up that preheat to searing temperatures. Once the basket has dropped a solid bed of coals, slice the bed beneath the cooking grids to form your grilled cheese landing pad. Personally, I like searing opposite from the fire basket — for this masterpiece, I don’t want that cheese melting too quickly. Lower the grates to just a few inches over the coals.
- Here’s a great time to get that chimichurri happening. Mince half of a large shallot; if you’re lucky enough to have a mortar and pestle around, toss it in there. (Don’t have one? No worries. Just chop everything as finely as you can). After the shallot, give the garlic that very same treatment. Slice up the herbs and — you guessed it — throw them in over the rest. Drop in those pinches of crushed red pepper and salt. A drizzle of olive oil over the top willreally tie it all together like a rug in a nice room.
- Now: grind it out into a paste! Once you’re satisfied, add the red wine vinegar and half a cup of extra virgin olive oil. Squeeze that lime juice over, then whisk it all together before setting your delicious, aromatic chimichurri aside. Just take a whiff of those herbs! Don’t worry. It won’t be long before you can dive in.
- Back to that cheese! By now, your grates should be preheated to a nice sear— so you’ll want to grab your cheese blocks and apply a light coating of olive oil on all sides. To help caramelize a tasty crunch around each block, let the cheese blocks soak up as all the flour they want. They’re about to earn it.
- Sear the cheese for about one minute; meanwhile, keep a careful eye out beneath those grates for the dripping melt. To flip, grab them with tongs and wiggle them free — you’re aiming to loosen them from the grates and swap over quickly. Once both sides of either melt have hugged the heat for a minute apiece, remove from the grill.
- Once both sides are coated in a nice, solid crisp, remove the cheese and set aside. Replace it with a cast iron skillet. You’re in the endgame now.
- The best grilled cheese sandwiches come butter-kissed. If you agree, get a nice pool of melted butter going in the cast iron, then lay out a pair of brioche bread slices. While the bottom sides toast, lay your cheese melts over them, then cap with more bread. We find our favorite toasty crunch settles in at the “minute on either side” mark, but adjust to your satisfaction.
- Set them aside and bowl up that zesty side. Congrats: you’re now on a mission to scoop as much chimichurri into your mouth as tastefully possible. For a shovel, you’ve got the best dang grilled cheese sandwiches you’ve ever made with your own bare hands. Get to digging.
