Provoleta — Grilled Cheese, Argentine Style

Ingredients

• 12 oz provolone in thick rounds (or halloumi, the sturdier stand-in)
• 1 tsp dried oregano
• Chili flakes
• 2 tsp olive oil
• Crusty bread
• A spoonful of chimichurri if any survives the choripán

Method

1. Get a small cast-iron pan properly hot with the oil — provoleta needs an aggressive sear to crust before it fully surrenders.
2. Lay in the cheese rounds and DON'T touch: 2–3 minutes until a deep golden crust forms underneath.
3. Flip once, dust with oregano and chili flakes, and cook 2 minutes more — crusty outside, molten and stretchy inside.
4. Rush it to the table in the pan; provoleta waits for no one and stiffens for everyone.
5. Scoop with bread, drizzle with chimichurri. In Argentina this is the opening act of every asado — the appetizer that upstages headliners.