Grilled Cheese

Yes, I am writing a whole post about grilled cheese. Because this is not your college-dorm-room melted-with-the-iron grilled cheese. Not your regular buttered-side-down sliced bread with orange American cheese. This is "grilled cheese" Argentine style. This is Provoleta.

You start with one of these:

miniature cast iron skillet

And you buy one or two of these at the store:

 

They call this Provolone here but it is not quite like the provolone from the deli counter at Safeway that you put on your cold-cut sandwiches. This is a thick disk and I think it is more firm than the kind in the States.The firm texture is key because then you put the disk of cheese in the mini-cast iron skillet and melt it over your fire while you cook your meat, sausage, and other grilled goodies (yes, veggies too).

And then you turn it out onto a plate and cut it up. It is soft and gooey and melted, but still firm enough that you can cut it into chunks to put on bread. 

Okay, you got all that? Pretty simple, right? So my question is - why is this not happening in the U.S.? We are a country that loves to grill, we love melted cheese, we love bread. Is the Provolone too soft? Are the gas grills too hot or not hot enough? I will make it my quest to find out. If you try this at home, please report!