While we were playing around with hot dogs we made a griddled piece of provolone with roasted broccoli rabe to top what we dubbed our Philadelphia dog. What was exciting was that the cheese crisped up and held together beautifully, keeping the broccoli rabe in place and adding texture to the hot dog. When I was down in Naples, Florida I had another opportunity to play with provolone cheese and an open griddle. My first attempts were to mimic eggs. I used the provolone in place of an egg white and topped it with a raw yolk and steamed them together. Then I cooked the cheese and stuffed it like an omelet, with bacon and broccoli. When I got distracted and forgot about a piece of provolone on the griddle it became darker than we wanted but then we realized that it looked just like a griddled tortilla. We pulled it off the grill and shaped it on a rolling pin to give us a taco shell shape. After noodling around with the idea for a bit we set it aside to let it percolate.
The other morning we had a glut of provolone and mortadella in the refrigerator. We happened to have the idea of griddled mortadella in our back pocket from our earlier hot dog adventures and we married it to our cheese taco. The combination of the provolone shell with the griddled mortadella garnished with pickled hot and mild peppers gave us our Italian taco. You just never know what will happen in our kitchen.