Mixed Grill Grilled Provolone
Ingredients
- 1 pound provolone cheese, preferably in one whole round (or a half-round sliced horizontally into two pieces)
- 2 large poblano peppers
- 1 large onion, halved and sliced
- 1/2 pound andouille sausage, sliced lengthwise into thirds
- 1 boneless, skinless chicken breast
- 1/2 pound small (41 count or smaller) shrimp, peeled
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 tablespoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- French bread, for serving
Instructions
Preheat broiler. Place cheese in a medium cast iron skillet (or in a disposable aluminum pan); let sit at room temperature. Meanwhile, place poblanos on a baking sheet and broil, turning frequently, until skin is black and blistered on all sides. Transfer to a paper bag and seal or place in a bowl covered with plastic wrap; let sit for 5 minutes. Rub the skin off the poblanos with your fingers; core, seed and roughly chop. Put in a grill pan with onions; set aside. Place sausage, chicken and shrimp in separate, resealable plastic bags. In a small bowl, combine the olive oil, garlic, oregano, thyme, salt and peppers. Pour 1 tablespoon of olive oil mixture into each plastic bag; marinate for 15 minutes. Pour remaining olive oil mixture over cheese. Prepare grill for direct cooking over medium heat. Place everything on grill. Grill shrimp and chicken until cooked through. Grill sausage until casings are crisp. Grill peppers and onions until onions are just tender and slightly charred. Grill cheese until fully melted. Slice sausage and chicken into bite-size pieces. Arrange on top of melted cheese along with shrimp, poblano peppers and onions. Serve immediately with French bread. Makes 8-10 appetizer servings.