Grilled Provoleta

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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

Chimichurri:

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