Grill (optional)
Small cast iron skillet
- 8 oz 1-inch thick slice of Argentinian provoleta or Italian provolone
- 1 tbsp Fresh oregano, chopped, or 1 tsp dried
- ½ tsp Crushed red pepper
- 1 loaf Baguette, sliced into ½-inch rounds
Place cheese in a small cast iron pan over medium-high heat. When pan is hot, add cheese and top with ½ of each the oregano and crushed red pepper.
Cook until bottom begins to brown, about 2 minutes. Flip cheese over and cook another 2-3 minutes until bottom browns and cheese begins to melt. Sprinkle remaining oregano and pepper flakes over and serve with toasted bread slices.
- To make directly on grill, leave cheese overnight on the counter to dry the exterior.
- The Greek Haloumi cheese is a decent substitute.
- A dollop of
- is a pleasant addition.
Calories: 241kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 535mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 0.002mg | Calcium: 330mg | Iron: 2mg