Italian marinated grilled cheese

Whisk a dressing of minced garlic, a splash of white wine vinegar, olive oil, black pepper, chili flakes and a big pinch of dry Italian herbs.

Grate the cheddar and Monterey Jack into the dressing and break the provolone slice into quarters, mixing that in before anything wet goes in so the grated cheese does not clump.

Mix in the pepperoncini, roasted red pepper and pitted green olives.

Wrap and refrigerate at least 15 minutes; he went 30.

Lay the sliced provolone down on the bread first for even distribution, then spoon the rest of the marinated cheese over.

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

Brown and crustify the first side before flipping, always flipping towards the flat side so the bread does not separate and spill the cheese.

Remove to a cutting board and slice once both sides are grilled.