Cut the red cabbage finely in order to get very thin slices (spaghetti style).
Add chopped parsley, Extra Virgin Olive Oil, vinegar and salt & pepper to taste.
Hang the Caciocavallo over a barbecue flame and let it melt. Alternatively, slice it thickly and fry the slices in a pan until melted.
Carefully place the melted Caciocavallo onto the bread and serve with the red cabbage salad.