Provola ai ferri

• provola cheese, sweet or smoked
• extra-virgin olive oil for brushing
• freshly ground pepper

Cut the provola into slices ⅜ inch (1 cm) thick. Brush both sides of each slice with the oil, and season both sides generously with pepper. Cook the slices on a grill or in a lightly oiled skillet. Turn the slices as soon as they begin to melt on the first side, and then pull from the fire when they begin to melt on the second side. Serve immediately.