The Fabulous, Legendary Fried Provolone And Tomato Sandwich
- 2 to 4 1/4-inch slices provolone cheese
- 1 splash Olive oil for frying (doesn't have to be your best bottle)
- 4 tablespoons your favorite mayonnaise, plus more as needed
- 4 1/2-inch thick slices sturdy, country-style bread
- 1 medium-sized ripe tomato, preferably heirloom
- 1 pinch Flaky salt and freshly cracked black pepper, to taste
- Add a thin layer of olive oil to the bottom of a heavy-bottomed skillet and heat until shimmering. Carefully add the slices of provolone and let them fry until crusty and golden on the outside but still gooey in the center, about 2 to 3 minutes total, carefully flipping them halfway through. (Flipping them is tricky and messy, and you'll probably curse my name, but it can be done-just be careful not to splatter yourself. Using a nonstick pan is also helpful.) Once it's done, carefully remove it from the pan, allowing any excess oil to drip back into the pan, and blot it gently on a paper towel.
- Spread the mayonnaise evenly across four slices of bread, adding more as desired. Core the tomato and cut it into 4 slices. Place the fried cheese on 2 of the slices of bread, layer 2 tomato slices on each piece of bread, sprinkle with salt and pepper, then top with the 2 remaining slices of bread. Grab lots of napkins and dig in.
provolone cheese, olive oil, your favorite mayonnaise, sturdy, tomato, salt
Taken from food52.com/recipes/30870-the-fabulous-legendary-fried-provolone-and-tomato-sandwich (may not work)