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chorizo-grilled-cheese

[What I like about this recipe: - Freezing chorizo, pepperoni, or other dry-cured sausages transforms them into a grate-able form that you can use to quickly add flavor to a variety of dishes. - Using a protective layer of provolone keeps the cheese from soaking into the sourdough. - Cooking low and slow ensures the cheese is melted by the time the crust is golden brown.]

Ingredients