I have a question about the recipe "The Fabulous, Legendary Fried Provolone and Tomato Sandwich" from lastnightsdinner. Would it work if I fried the provolone ahead of time?
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Hi there - I’ve never tried frying the cheese in advance but I’d be concerned about how it would hold up. You kind of want it fresh, hot, and gooey, so my inclination would be to say no. But I’d love for someone to prove me wrong! If you try it, please post about your technique!
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