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.