The Perfect Trio: Turkey, Provolone, And Cheese

Turkey and cheese sandwiches are a lunchtime classic, but choosing the right cheese to complement the flavour of the turkey can be tricky. Provolone is a mild, nutty, and versatile cheese that works well with turkey, especially in sandwiches. Its subtle smoky and nutty flavour enhances the turkey without competing with it. Provolone is also a good match for cured meats such as salami, prosciutto, and pepperoni, as well as spicy meats. It is a good melting cheese, making it perfect for grilled sandwiches.

Provolone and turkey sandwich recipes

Grilled Turkey and Provolone

This recipe is a twist on the classic grilled cheese, grilled ham and cheese, or grilled tuna and cheese sandwich. It involves grilling a turkey and provolone sandwich to achieve a nice crisp texture and slightly salty flavour from the butter.

Ingredients:

• 2 tablespoons of mayonnaise
• 2/3 pounds of thinly sliced deli turkey
• 4 slices of provolone cheese
• 2 tablespoons of softened butter
• 4 slices of bread (white sandwich bread, French bread, or sourdough bread)
• (Optional) Tomato slices
• (Optional) Pesto

Instructions:

• Spread mayonnaise on four slices of bread.
• Layer two slices with turkey, tomato, and cheese.
• Top with the remaining bread slices.
• Spread butter on the outsides of the sandwiches.
• Grill on a hot griddle for 3-4 minutes on each side, until golden brown and the cheese is melted.

Costco Turkey and Provolone Sandwich

This recipe is inspired by a sandwich previously served at Costco's food court. It involves baking the sandwich in the oven and then broiling it to achieve bubbly, slightly browned cheese.

Ingredients:

• 1/2 cup of prepared pesto
• 1/4 cup of light mayonnaise
• 5 torta rolls or ciabatta rolls, sliced in half
• 1 pound of sliced cooked turkey breast
• 10 thin slices of tomato
• 1/2 red onion, cut into thin slices
• 5 slices of provolone cheese

Instructions:

• Preheat the oven to 400 degrees Fahrenheit.
• Combine the pesto and mayonnaise in a bowl until well blended.
• Place the roll halves, cut side up, on a large baking sheet.
• Spread a spoonful of the pesto mixture on the cut side of each roll half.
• Place two slices of turkey on the bottom halves of the rolls.
• On the top halves of the rolls, place two tomato slices and a few red onion rings. Then, top with a slice of provolone.
• Bake in the oven for 10 minutes, until the cheese has melted.
• Place under the broiler for a short time to make the cheese bubbly and slightly browned.
• Put the top and bottom halves of the sandwich together and serve.

Grilled Roasted Turkey and Provolone Sandwich

This recipe involves frying the assembled sandwich in a pan until golden brown. The addition of mango chutney gives the sandwich a unique flavour.

Ingredients:

• 2 slices of Italian bread, thick
• 2 tablespoons of mayonnaise (or miracle whip)
• 1 tomato, cut into four thin slices
• 1/4 teaspoon of fresh ground black pepper
• 1 tablespoon of thinly sliced fresh basil
• 3 slices of oven-roasted turkey
• 2 slices of provolone cheese
• 1 tablespoon of mango chutney
• 1 tablespoon of butter, for frying

Instructions:

• Spread mayonnaise on the bread slices.
• Add the tomato slices and sprinkle with salt and ground pepper.
• Add the sliced basil over the tomato.
• Add the turkey slices.
• Add the mango chutney to one slice of cheese, then top with the other slice.
• Place the cheese slices over the turkey.
• Top with the remaining bread slice and lightly butter both sides.
• Fry in a pan over medium-low heat until golden brown.

Turkey and Provolone Sandwich with Avocado Pesto

This recipe includes a bold avocado pesto and peppery arugula, adding a unique twist to the classic turkey and provolone sandwich.

Ingredients:

• 1 ciabatta loaf, halved lengthwise
• Olive oil, for drizzling
• Fresh cracked pepper
• 1-2 teaspoons of dijon mustard
• 1/2 cup of avocado pesto
• 4-6 slices of provolone cheese
• 6-8 slices of deli turkey

Instructions:

• Drizzle both sides of the ciabatta loaf with olive oil and cracked pepper. Lightly toast or grill until the bread is warm and crusty.
• Spread dijon mustard and avocado pesto on both sides of the warmed bread.
• Layer the bottom slice of bread with provolone, turkey, and arugula.
• Add the top slice of bread, cut the sandwich, and serve warm or save in the fridge for later.

Other cheeses that go with turkey

There are many cheeses that can be paired with turkey, and the choice depends on the desired flavour profile and whether the sandwich will be served hot or cold.

Swiss cheese is a popular choice for turkey sandwiches due to its mild, nutty, and slightly sweet flavour, which complements turkey without overpowering it. Its firm yet creamy texture also holds up well on sandwiches. For a classic pairing, add Swiss cheese to a sliced turkey, lettuce, and tomato sandwich. For something more gourmet, try Swiss cheese with avocado, bacon, and honey mustard on artisan bread.

Sharp cheddar cheese is another option that pairs well with turkey. It has a bold, nutty flavour that can stand up to the stronger taste of smoked or roasted turkey. Its firm, dense texture makes it ideal for grilled turkey sandwiches as it melts evenly without becoming runny. Combine cheddar with bacon, barbecue sauce, and crispy fried onions for a tasty flavour combination. For a healthier option, pair cheddar with apple slices, honey mustard, and spinach on whole grain bread.

Havarti is a creamy cheese with a velvety texture and a mildly acidic taste that complements the rich flavour of turkey breast. It melts exceptionally well, making it suitable for hot turkey sandwiches. Try Havarti with roasted turkey, cranberry sauce, and fresh sage on crusty bread or ciabatta. For a kick of spice, pair it with avocado, pickled red onions, and spicy mustard greens.

Buttery and rich, Brie is another sophisticated cheese choice for gourmet turkey sandwiches. Its soft, spreadable texture and mildly earthy flavour are perfect for highlighting the taste of sliced turkey breast. For an elegant sandwich, pair thin slices of turkey with Brie, arugula, and stone fruit jam on a croissant or baguette. Fresh figs and roasted almonds are also tasty additions to a Brie and turkey sandwich.

Monterey Jack is a favourite for hot turkey sandwiches due to its signature melty quality and mild, buttery taste. It easily blends with other fillings without masking their flavours. Pepper Jack cheese offers a spicy twist for those who like some heat. For an indulgent option, pair Monterey Jack with sliced turkey, crispy bacon, sautéed mushrooms, and barbecue sauce on grilled sourdough.

Fresh mozzarella adds a creamy texture and subtle tang to both cold and hot turkey sandwiches. Its mild, milky flavour pairs well with the light taste of deli turkey. For an Italian-style sandwich, layer fresh mozzarella, roasted red peppers, basil pesto, and sliced turkey on a crusty baguette.

Gouda makes a fantastic addition to turkey sandwiches with its distinctive creamy texture and mildly sweet and nutty flavour. It slices beautifully and melts evenly. Try pairing Gouda with thin turkey slices, smoked paprika mayo, shredded lettuce, and tomato on crusty sourdough. Apple and bacon also complement Gouda and turkey flavours.

Fontina, with its nutty flavour and pungency, can stand up to the strong flavour of roast turkey. It has a creamy, smooth texture that melts well. Melt Fontina over roast turkey, caramelized onions, and sautéed spinach on thick-sliced whole grain bread for a toasty sandwich.

Aged Asiago, with its bold nuttiness, is another upscale cheese choice for turkey sandwiches. Its crumbly texture and robust, almost fruity flavour go well with roasted or smoked turkey. Combine thin shavings of aged Asiago with sliced turkey, prosciutto, fig jam, and arugula on a pretzel roll or ciabatta. Fresh chopped parsley and lemon zest add extra flavour.

How to cook turkey and provolone sandwiches

Ingredients

To make turkey and provolone sandwiches, you will need:

• Bread (Italian, ciabatta, cinnamon swirl, or white sandwich bread)
• Turkey (thinly sliced deli turkey, or leftover roasted turkey)
• Provolone cheese
• Butter
• Mayonnaise
• Pesto
• Tomato
• Red onion
• Mango chutney
• Basil

Method

First, spread mayonnaise on the bread. You can mix the mayonnaise with pesto for extra flavor. Then, add tomato slices and sprinkle with salt and pepper. Next, add basil over the tomato. Now, add the turkey slices. You can also add mango chutney to your sandwich. Spread the chutney on one slice of cheese, and then top with another slice before placing on the sandwich. Finally, add the cheese over the turkey and top with the remaining slice of bread.

If you want to grill your sandwich, spread butter on the outside of the bread and place on a hot griddle. Grill for 3-4 minutes on each side or until golden brown and the cheese is melted.

Alternatively, you can bake your sandwich in the oven. Preheat the oven to 400 degrees and place the sandwiches on a baking sheet. Bake for 10 minutes until the cheese has melted, then place under the broiler for a few minutes to make the cheese bubbly and slightly brown.

Enjoy your delicious, hot turkey and provolone sandwich!

Different types of provolone cheese

Provolone is an Italian semi-hard cheese made from cow's milk. It is a stretched-curd cheese, which means it is made by pulling and stretching the cheese curds. This process gives provolone its characteristic smooth, elastic texture. The cheese is then aged for at least two months, during which time it develops a range of flavours from mild to sharp.

There are two main types of provolone:

• Provolone Piccante: This variety is aged for a minimum of four months, giving it a sharp and piquant flavour. The distinctive piquancy is produced using lipase (an enzyme) derived from goats.
• Provolone Dolce: This version has a very mild taste, sometimes described as sweet. It is made using calf's lipase instead of goat's lipase.

In addition to these two main types, there are several other variations of provolone:

• Provolone Valpadana: This variety originates from the Val Padana region in northern Italy. It has a rich and velvety taste, influenced by the local ingredients and the milk of Friesian cows that graze near the Po River.
• Provolone del Monaco: Meaning 'monk's provolone', this type of provolone comes from the Naples area of Italy.
• Provola: A smaller-sized variant of provolone, which comes in plain and smoked varieties.
• Provoleta: Small discs of provolone that are sometimes grilled until partially melted and served as a starter, often seasoned with herbs. This style of preparation is common in Brazil, Argentina, Bolivia, and Uruguay.

Other meats that go with provolone

Provolone is a versatile cheese that can be used in a variety of dishes, from sandwiches to baked pasta. Here are some other meats that go well with provolone:

Beef

Provolone is a great cheese to use in beef dishes. You can try making Provolone Beef Pastry Pockets, which are a smart way to use leftover pot roast. Simply fill pastry dough with sliced beef and provolone, bake until golden, and you've got yourself a delicious and hearty meal.

Chicken

Chicken Provolone is a simple yet impressive dish. It involves topping chicken breasts with provolone cheese and baking until melted and golden. This dish can be served with a garnish of fresh parsley or basil and a side of buttered noodles.

Pork

For a taste of Provence, try making Provolone-Stuffed Pork Chops with Tarragon Vinaigrette. The salty provolone pairs perfectly with the savoury pork chops, and the tarragon vinaigrette adds a touch of freshness to the dish.

Italian Sausage

Italian Sausage and Provolone Skewers are a fun and tasty way to enjoy provolone. Simply thread cubes of Italian sausage and provolone onto skewers, alternating between the two. Grill the skewers until the sausage is cooked and the cheese is melted, and you've got a delicious and easy-to-eat dish.

Ham

Grilled Pesto, Ham and Provolone Sandwiches are a delicious and zesty option for a quick lunch or dinner. Spread pesto on sliced bread, layer with ham and provolone, and grill until the bread is toasted and the cheese is melted.

Frequently asked questions