Provolone, Peppers & Onions Grilled Cheese Sandwich Recipe
Provolone is one of my favorite cheeses. There’s just some about the flavor that I really love. And it goes so well with sautéed peppers and onions. Trying to pick my favorite grilled cheese sandwich is tough, but if I really had to choose just one, it might have to be this one. Try this provolone grilled cheese sandwich with peppers and onions recipe, and let me know if it’s one of your favorites, too.
What goes into the sandwich
This isn’t a complicates sandwich. Which is one of the reasons it’s so great!
When you think of Italian cheeses, you might first think of mozzarella or parmesan. But don’t forget about provolone! It’s such a great Italian cheese, and it pairs well with so many things.
You can get sliced provolone at your local grocery store, but I highly recommend getting a big chunk and shredding it. Ask at the deli counter for however much you want to buy, but don’t have them slice it, just get a solid block of it. Then shred it yourself at home. And since it’s a relatively soft cheese, it shreds really easily.
I don’t always like using shredded cheese – because let’s face it, slices are a lot easier to deal with. But I do think shredded cheese holds the extra ingredients in the sandwich a lot better than sliced cheese does.
As for the peppers and onions, a standard yellow onion will do. I used an orange pepper because I like the sweetness of the red, orange, and yellow peppers better than the green peppers, but the provolone grilled cheese sandwich will work with any color bell pepper. You could even use a little of several different types to make it even more interesting.
How to make the provolone, peppers, and onions grilled cheese sandwich
After you’ve shredded the provolone and chopped up your peppers and onions, you’re ready to start cooking your grilled cheese sandwich.
Put a little butter in a pan and heat on medium. Once the butter is completely melted, put about a 1/4 cup of chopped up peppers and onions into the pan. I often cook the onions first for about a minute, and then throw in the peppers, but that’s a personal preference.
While they’re cooking, spread 1/4 cup of shredded provolone onto one slice of bread. After about 5 minutes, your peppers and onions should be nicely sautéed. Scoop them out and spread them on top of the cheese.
Put the other 1/4 cup of cheese on top of the peppers and onions, and top with the other piece of bread.
You’ll probably need a little more butter in the pan, so get that completely melted before putting the sandwich into the pan to cook. Then grill the sandwich for about 3 minutes on each side. After flipping it, if it doesn’t look quite done – we’re going for crispy golden brown – then flip again and cook for another minute or so on each side.
I find that it typically takes about 10 minutes, maybe a little less, to cook a grilled cheese sandwich to perfection. But often when I’m cooking ingredients in the pan first, the pan is a bit hotter once the sandwich goes into it, and it will cook faster. So just keep an eye on the bread, lower the heat a notch if you need to, and don’t let the bread burn.
I hope you love this provolone, peppers and onions grilled cheese sandwich recipe as much as I do!
Provolone Grilled Cheese Sandwich with Peppers and Onions
The Provolone Grilled Cheese Sandwich with Peppers and Onions is so simple yet so delicious. The cheese has a unique flavor that goes so well with peppers and onions, you'll want to make this recipe again and again.
- 2 slices of bread
- 1/2 cup of shredded provolone, divided (or 2 slices)
- 1/4 cup of chopped bell pepper (any color) and yellow onion
- Cover one slice of bread with half of the provolone, so about 1/4 cup. If you can get a big chunk of provolone from the deli counter and shred it yourself, that would be best. Otherwise use sliced provolone and put one slice of cheese on one slice of bread.
- Heat the pan on medium.
- Add a slab of butter to the pan and let it melt completely.
- Sauté your peppers and onions. I usually put the onions in first, and then the peppers about a minute later. Cook until the onions start getting a little translucent and before the peppers get too charred. About 5 minutes should be enough.
- Scoop the peppers and onions onto the provolone, evenly spreading them around. Then top with the remaining 1/4 of shredded provolone, or the other slice if you're using sliced cheese, and the other piece of bread.
- Add a little more butter to the pan. Place the sandwich into the pan, and cook for 3-4 minutes on one side, checking to make sure it isn't burning. Sometimes my sandwich cooks a little faster since the pan is already hot from cooking the peppers and onions.
- Once the first side is golden brown, flip and cook the other side.
- When both sides are a crispy golden brown and the cheese is melty and holds the peppers and onions in place, your provolone grilled cheese sandwich is done and ready to eat.
Make this gluten free with your favorite gluten free bread.
Amount Per Serving: Calories: 581Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 73mgSodium: 939mgCarbohydrates: 55gFiber: 5gSugar: 15gProtein: 24g
Nutritional information is an estimate provided by a third party app and should not be used in place of the advice of a professional nutritionist.