Provolone & Other Italian

Concepts

Want to showcase Provolone on your menu? Serve up something sensational with these innovative concepts.

Galbani® Cinque-Formaggi Artichoke Dip

Galbani® Uptown Pickle Pizza

Galbani® Sensationally Spicy Meatball Sub

Galbani® Creamy Paccheri Pasta

Galbani® Taste of Italy Plate

Galbani® Premio & Peppadew Pizza

Galbani® Spicy Three-Cheese Potato Gratin

Galbani® Chicken Parm Piadina

Popeye Pizza by Chef Michael LaMarca

Make It: European Cheese Plate

Galbani® Holiday Braciole

Galbani® Gorgonzola Apple Pear Pizza

Galbani® Stuffed Chicken Roulades

3	Meatballs, cut in half
4 oz.	Marinara
1 tsp.	Calabrian chili paste (or ½ tsp. red pepper flakes)
2 slices	Ciabatta bread (3-4 inches)
1 tsp.	Extra virgin olive oil
2–4 oz.	Galbani Provolone, sliced
2–4 oz.	Galbani Premio WMLM Mozzarella Block, sliced
	Arugula, for garnish

In a pan, add Calabrian chili paste (or red pepper flakes) to marinara and bring to a simmer while stirring.
Add the meatball halves to the sauce and simmer on a low flame, covered, until nice and hot.
Toast the slices of ciabatta bread lightly on both sides. Place one of the toast slices on a baking sheet and brush both with olive oil.
Arrange the slices of Provolone on one slice of the toasted bread. Then, carefully spoon the meatball halves evenly on top of the cheese, compressing them slightly.
Place Mozzarella slices on top, covering the meatballs.
Place in preheated oven for 2 minutes until cheese is slightly melted.
Remove from oven and move carefully to a serving plate with a spatula, taking care not to lose the melted cheese on top.
To serve, garnish the sandwich with crisp arugula leaves, and add the second toast slice on top. Serve with extra marinara sauce on the side for dipping, if desired.

Select Cheese