Provoleta a la Parrilla

Step 1

Slice the provolone block lengthwise into two slices, each about 3/8 inch thick (roughly the thickness of a pencil eraser), so you have two large, flat rectangles.

Step 2

Pat both slices dry with a clean towel — this helps them brown better instead of steaming.

Step 3

Set a grill or grill pan to medium-high heat and wait 3 minutes until it is hot enough that water droplets sizzle and disappear immediately when flicked onto the surface.

Step 4

Brush 1 tablespoon of olive oil across the grill grates using a pastry brush or folded paper towel held with tongs, coating the entire surface.

Step 5

Lay both provolone slices directly onto the hot grill and close the lid or cover loosely with foil.

Step 6

Cook for 2 to 3 minutes without moving them, until the bottom turns golden amber in color and you see light char marks.

Step 7

Using a wide metal spatula, flip both slices in one smooth motion and cook the other side uncovered for 1 to 2 minutes until that side also turns golden and the cheese feels soft when pressed gently with the spatula.

Step 8

Slide both slices onto a cutting board or serving plate.

Step 9

Sprinkle 0.5 teaspoon of dried oregano evenly over the surface of both cheese slices.

Step 10

Sprinkle 0.25 teaspoon of red pepper flakes over the cheese, dividing it between the two slices so the heat is distributed.

Step 11

Finish with a small pinch of salt and pepper on each slice, then serve immediately while the cheese is still melted and warm.