String cheese and provolone melted in a hot pan become crisp outside and creamy within, a supper built on what's on your shelf. Serve it alongside garlic bread and you have dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 630 calories a serving, 27 g protein, 11 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the provolone block into 1/4-inch thick pieces and tear the string cheese into small clumps; pat both dry with a paper towel so they fry instead of steam.
2. Set a skillet over medium-high heat with 2 tablespoons of oil until shimmering, then lay half the provolone slices in the pan in a single layer without crowding; fry until the underside is golden and crisp, about 2 minutes, then flip and cook the other side another minute until pale gold. Transfer to a plate and repeat with the remaining slices.5 min
3. In the same skillet over medium heat, reduce the oil by half and add the string cheese clumps, stirring gently every 30 seconds until they form one golden, bubbling mass, about 2 minutes total; scrape onto the plate with the fried provolone slices.3 min
4. Toast the bread slices in the skillet over medium heat until golden on both sides, about 2 minutes total. Mince 3 cloves of garlic and toss with 2 tablespoons of softened butter, then spread on the hot toast.2 min

Note Swap the provolone for mozzarella if you have it; it will brown less but melt just as well. Leftovers keep in the fridge for two days and can be reheated gently in a low oven. Serve with a simple salad dressed in vinegar and oil, or add a can of beans to stretch it.