Entree: Argentina – Buenos Aires – Provoleta (Melted provolone cheese seasoned with herbs and spices and grilled until bubbly and golden)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 10 oz (280 g) provolone cheese, cut into a 1–1½ in (2.5–3.8 cm) thick slice
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) dried oregano
- 1/4 tsp (1 g) red pepper flakes or ají molido
- 1/2 tsp (2.5 g) coarse sea salt, or to taste
- 1 tbsp (15 ml) unsalted butter (optional, for extra browning)
- 2 tbsp (30 ml) chimichurri sauce (optional, for serving)
- 8 oz (225 g) crusty bread, sliced, for serving

Instructions

1. Preheat a grill to medium-high heat or place a 10–12 in (25–30 cm) cast‑iron skillet over medium-high heat until very hot.
2. Brush both sides of the provolone slice lightly with 1 tbsp (15 ml) olive oil and sprinkle both sides with half the oregano and a pinch of red pepper flakes.
3. Add remaining 1 tbsp (15 ml) olive oil and the butter (if using) to the hot skillet or a small metal plate for the grill; when the fat is shimmering, add the provolone.
4. Cook without moving for 2–4 minutes until the bottom is deeply golden and the cheese begins to soften; carefully flip with a spatula and cook another 1–3 minutes until bubbling and golden at edges.
5. Transfer the provolone to a warmed plate, sprinkle with remaining oregano, the remaining red pepper flakes if desired, and coarse sea salt to taste.
6. Spoon chimichurri over the top if using and serve immediately with slices of crusty bread for dipping.