Italian marinated grilled cheese

Cut the bread at an angle for longer slices.

Make the dressing: minced garlic, a splash of white wine vinegar, olive oil, black pepper, chili flakes and a big pinch of dried Italian herbs; whisk.

Grate the cheddar and Monterey Jack into the dressing; break the provolone slice into quarters; mix so the dressing coats the cheese evenly before the moist vegetables go in, or the grated cheese clumps.

Mix in the diced peppers and olives.

Wrap and refrigerate at least 15 minutes; 30 minutes used here.

Lay the provolone pieces on the bread first for even distribution, spoon the rest of the mixture on, and top with the second slice.

Add a generous amount of olive oil to a skillet over medium heat, add the sandwich, and add more olive oil on top.

Brown the first side well, then flip toward the flat side so the bread does not separate; brown the second side.

Remove to a cutting board and slice.