My griddled provolone cheese seasoned with herbs and hot pepper is a tantalizing combination of salty, spicy and herb flavours that pairs perfectly with one of my favorite Argentine varietals, Argento Torrontés. Enjoy grilled cheese on crusty bread or serve with grilled sausage and green salad for a simple delicious meal. Salud! Sebastián San Martín – Argento Winemaker.

Serves 4 people

One inch thick slice provolone cheese (about 8 ounces)
3 tbsp fresh oregano leaves
1 tsp crushed red pepper flakes
Oregano, chilli, pepper and a little olive oil

Heat a cast iron griddle over a low heat until a drop of water sizzles on the surface.

Season the one side of the cheese with half the oregano and crushed red pepper flakes - press the seasoning firmly into the cheese so that it doesn't fall off during the cooking process - place the cheese onto the griddle.

Cook for about two minutes, until you see the bottom starting to brown and melt, then turn it over with a wide spatula and cook until the second side starts to brown and cheese is melted.

Sprinkle with the remaining oregano and pepper flakes.

Serve with crusty bread or serve with grilled sausage and green salad for a simple delicious meal.