Provoleta (Grilled Provolone Cheese)

Fom "Seven Fires" Argentine grilling book by Francis Mallmann. My husband liked this a lot, but it was the only animal protein at dinner and he could live on cheese alone. I liked it, but it won't work as a spread on bread. I preferred it the following day sliced thin as a snack. It's a lot like grilled halloumi cheese, but Provolone is easier to find. You could use one tablespoon dried oregaano instead.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 8  ounces provolone cheese (1 inch thick slice)
• 3  tablespoons  fresh oregano leaves, preferably small ones
• 1  teaspoon crushed red pepper flakes (to taste)

Directions

1. Heat a cast iron griddle over low heat until a drop of water sizzles on the surface.
2. Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down.
3. Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.