Open-Faced Tomato Grilled Cheese

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/2 baguette, halved lengthwise
• 1 large clove garlic, halved
• 1 medium tomato, halved and sliced 1/4 inch thick
• 1/4 pound sliced provolone cheese

1. Preheat a grill to medium high.
2. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl.
3. Brush the cut sides of the baguette with some of the flavored oil.
4. Grill cut-side down until toasted, about 4 minutes.
5. Rub the grilled sides of the baguette with the garlic.
6. Top with the tomato slices, season with salt and cover with the provolone.
7. Grill, covered, until the cheese melts, 3 to 5 minutes.
8. Drizzle with the remaining flavored oil and season with salt.
9. Cut into pieces.
10. Photograph by Con Poulos

extravirgin olive oil, fresh oregano, red pepper, kosher salt, baguette, clove garlic, tomato, provolone cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/open-faced-tomato-grilled-cheese-recipe.html (may not work)