A provolone grilled cheese with toasted coconut, paired smooth and crisp, salty and sweet in this light and intriguing sandwich, great for a quick meal or snack.
A Vegetarian & Cooking! original.
-1-2 tablespoons unsweetened coconut flakes
-2 ounces provolone cheese
-2 slices whole wheat bread
Spread the coconut in a single layer on a foil lined pan in the toaster oven at 300 degrees for about 5 minutes, and watch so that it becomes toasted without burning. Melt provolone topped with crispy toasted coconut between slices of bread in a buttered frying pan over medium heat, flipping to brown both sides of the sandwich.
The toasted coconut adds subtle elements of sweetness, nuttiness, crispness, and aroma to the creamy provolone cheese, a mild cheese that really lets the coconut come through in this delicious grilled cheese. Consider seasoning the coconut with a pinch of chili powder to awaken yet more of the palate with each bite.