When to Serve It

Football season is fully upon us - and what's better while playing armchair quarterback than a big sandwich? This one will definitely put hair on your chest! Rich and savory, it is perfect for a big lunch.

About the Cheese

What is Provolone?

In my opinion, this cow's milk cheese from Italy has become one of the "take it for granted cheeses". But in its finest form, it is truly one of the greats. Provolone, like its younger relative Mozzarella, is a "pasta filata" cheese (in fact, Provolone is made by rubbing Mozzarella with brine and hanging it to age). This simply means that its curd is kneaded and stretched to achieve the perfect shape and texture. The result is a chewy, rich cheese worthy of the best sandwiches.


Dolce vs. Piccante

There are two types of Provolone: Dolce (sweet) and Piccante (sharp). Dolce is aged for less time, so it is fairly mild and more like the Provolone that is widely available in the US. The one that is far more difficult to find is Piccante. It is aged for a longer period of time (ours is aged for over a year) and develops an amazing, full flavor. It is ideal on sandwiches or melted on ANYTHING. If you've written off Provolone as unexciting, Provolone Piccante is worthy of a do-over.

Ingredients (all available at Cheesetique)

1/4 lb sliced Finocchiona (Italian fennel salami)
1/4 lb sliced Provolone
3 marinated artichokes
1 roasted yellow pepper
1 mini baguette
Dijon mustard

Directions
1. Slice baguette into two halves. Coat each half with dijon mustard.
2. Spread the Finocchiona salami on the bread (generously, of course - don't be bashful)
3. Cover the Finocchiona with Provolone slices
4. Quarter the artichokes and layer them on the Provolone
5. Cut the yellow pepper into strips and distribute evenly
6. Apply top half of bread.
7. Open wide and enjoy!