An Italian inspired Argentinian classic, typically served at parrillas (open-air grills). Broiled slices of provolone cheese coated with olive oil and topped with seasonings. Makes a hearty appetizer before a nice steak dinner or a delicious lunch when combined with a salad. Serves 4 as an appetizer or 2 as the main course. Can also be topped with roasted red peppers or tomatoes and onions if desired, but I prefer it plain.