Ingredients

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

Instructions

1. Heat grill to 400 degrees F.
2. 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.
3. 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.