Move over burgers and dogs, we’re throwing CHEESE on the grill this summer. From the ooziest cheeseburgers to an Argentinian-style Queso Fundido, all of these recipes have extra cheese and can be cooked right on your backyard grill. Now, say CHEESE!
Provoleta is a traditional Argentinian dish that involves searing thick slices of provolone cheese in a cast-iron skillet until melty and spreadable. This version from Food & Wine Magazine calls for finishing the cheese in the oven, but you can, and SHOULD, do this on the grill. Simply place the cast-iron skillet directly on the grate and close the lid of your grill to create a circulating oven-like heat. You get a touch of added smoke from the grill, plus you don’t have to heat up your kitchen in the middle of the summer. Since this dish has so few ingredients, make sure you are using the best possible cheese and tomatoes. Serve with good crusty bread for dipping and smearing!
Halloumi is a semi-hard, salty Greek cheese made with sheep and goat’s milk. Because of its high melting point, it is an amazing cheese to throw right on the grate of your grill. Here, The Feed Feed uses halloumi in place of meat in this heart-healthy vegetarian salad. For easy cooking and the best grill marks, make sure the grate on your grill is very clean.
This recipe from A Couple Cooks will make you ask yourself “why haven’t I been grilling my GRILLED cheese all along?” The trick for a truly great GRILLED cheese is to use a sturdy, crusty loaf of bread. Then, char up the sliced bread before you assemble your sandwich and melt the cheese. This particular version is brightened up with a swath of homemade mint pesto, but you can also use store-bought in a pinch. If you’re having a cookout, this is a great vegetarian option for the non-meat eaters.
The Juicy Lucy is an over-the-top burger created in Minneapolis, Minnesota. What makes this burger so epic is that instead of melting the cheese on top of the patty, it’s sandwiched INSIDE the beef. Bite into the burger and the cheese oozes out (this is a messy affair, folks). This recipe from star chef Richard Blais uses ultra-melty American cheese and is topped with caramelized onions and homemade pickles.
You won’t be missing the marinara on this cheesy grilled pizza from Martha Stewart! Melty mozzarella and olive oil form a gooey base for the grilled peaches and prosciutto to make one truly addictive pizza.