Grilled Provoleta

Recipe from Bobby Flay.

• 1/2 pound provolone, in 1 whole round slice (about 2 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon red chili flakes
• Bread slices
• Chimichurri, recipe follows

Heat grill to 400 degrees. Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small, round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over. Serves 6.

Chimichurri:

• 4 cloves garlic
• 1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
• 1/2 cup chopped Italian parsley leaves
• 1 teaspoon red chili flakes
• Pinch coarse sea salt
• 1/4 cup malt vinegar, or white vinegar
• 1 cup canola/olive oil blend

Place garlic, aji molido, parsley, chili flakes and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.