Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
Why this recipe works:
- Slices of baguette are toasted over the fire to give them a nice toasted crunch.
- Provolone cheese melts just slowly enough that it can be quickly softened on the grill without melting away.
- Oregano and red pepper flakes add a flavorful herbal and spicy touch to the mild provolone.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush slices of baguette lightly with oil on both sides. Place on grill and cook until lightly toasted, 30-60 seconds per side. Transfer to serving tray.
Place provolone on grill and cook until almost softened throughout, about 1 minute per side. Transfer to tray with bread.
Sprinkle provolone with oregano and red pepper flakes. Serve immediately.