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John Bek
Course Appetizer

Ingredients
  

  • 400 g provolone cheese cut 1 inch thick
  • 1 tsp fresh oregano leaves
  • ½ tsp <g class="gr_ gr_67 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="67" data-gr-id="67">chilli</g> flakes
  • Sourdough bread toasted

Instructions
 

  • Lay your slab of provolone onto the kitchen bench and press some fresh oregano leaves onto the top. Scatter some <g class="gr_ gr_69 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="69" data-gr-id="69">chilli</g> flakes over as well, pressing down gently so they stick.
  • Heat a 12-14 cm cast iron skillet over medium-high flame. Lay the cheese in the skillet, unseasoned side down. Cook for a couple of minutes, or until it gets nice and golden on the bottom.
  • Flip the cheese over with a spatula and cook the other side as well, until it all melts and fills the skillet.
  • To serve, garnish with more oregano leaves and <g class="gr_ gr_65 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="65" data-gr-id="65">chilli</g> flakes. Simply dunk into it with the toasted bread.