Heat cast-iron skillet set over medium-high grill. Neatly stack provolone slices, using all slices in package. Holding the cheese stack together, dip top and bottom of the stack in flour.
Place stack in centre of hot skillet. Sprinkle with half the oregano or parsley and half the chili flakes. Cook 2 min. until cheese on bottom starts to brown. Carefully flip over the stack, keeping it intact. Close the barbecue lid; cook about 2 min., or until bottom browns and cheese begins to ooze.
Sprinkle with remaining herbs, chili flakes and lemon juice. Serve while warm as spread on baguette slices.
Substitute fresh oregano with 1/2 tsp (2 mL) dried.
Serve with Red Chimichurri sauce.