3 tablespoons extra virgin olive oil
1 tablespoon of chopped fresh oregano
1/4 teaspoon red pepper flakes
1/2 baguette, halved in the longitudinal direction
1 large garlic clove, halved
1 middle tomato, halved and sliced 1/4 inch thick
1/4 pound sliced Provolone
Preheat a grill at medium height. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Spread the sliced sides of the baguette with some aromatic oil. Grilled down, until roasted, about 4 minutes.
Grate the grilled sides of the baguette with the garlic. Top with tomato slices, season with salt and lid with the Provolon. Grill, covered until the cheese melts, 3 to 5 minutes. Dry with the remaining aromatic oil and season with salt. To cut in pieces.