By littleturtle on June 23, 2005
"An Italian inspired Argentinian classic, typically served at parrillas (open-air grills). Broiled slices of provolone cheese coated with olive oil and topped with seasonings. Makes a hearty appetizer before a nice steak dinner or a delicious lunch when combined with a salad. Serves 4 as an appetizer or 2 as the main course. Can also be topped with roasted red peppers or tomatoes and onions if desired, but I prefer it plain."
Serving Size: 1 (57 g)
Servings Per Recipe: 4