Quattro Formaggio Grilled Cheese Sandwich {recipe}

Quattro Formaggio Grilled Cheese Sandwich

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 24. See all of our grilled cheese sandwiches >> here << .

We’ve always wondered if the four cheese in Quattro Formaggio were any four cheeses, or if there was a specific combination…

Apparently, there is an official set of four cheeses: ricotta, mozzarella, parmesan, and gorogonzola (in order left to right in the photo below). There are, naturally, variations though. Our research turned up permutations that included provolone, fontina, asiago, and even Cheddar cheese (that’s one that even we didn’t get).

The “official” is the combination we went with for our Quattro Formaggio Grilled Cheese.
Quattro Formaggio Grilled Cheese Sandwich
There is no other interesting back story to this grilled cheese sandwich. We were just curious whether putting four cheeses together would actually make a difference since they all seem to run together anyway. In this case, the flavors and textures are different enough that four cheeses are distinct.
Quattro Formaggio Grilled Cheese Sandwich
Gorgonzola is a blue cheese so naturally, it’s pungent (though much less so than other blue cheeses). Mozzarella is the “melty” texture, parmesan contributes saltiness. Ricotta is the only one that we didn’t quite understand because it it light and sweet, but perhaps that is the point. It added body and volume, kind of the way it does in a lasagna.
Quattro Formaggio Grilled Cheese Sandwich

Quattro Formaggio Grilled Cheese Sandwich

makes 1 sandwich

Ingredients

1 tablespoons oil for cooking (I used grapeseed)
2 tablespoon butter, softened
2 slices Italian bread (though any kind will do, really, as long as it’s sturdy)
2 tablespoon ricotta cheese
small handful shredded mozzarella cheese
2-3 tablespoons grated parmesan cheese
2 tablespoons crumbled gorgonzola cheese (blue cheese)

salt and pepper to taste

Directions

Heat olive oil in a frying pan over low heat.

Spread the outside of both slices of bread with softened butter. Spread the “inside” of each slice of bread with 1-2 tablespoons ricotta cheese, enough to cover the bread about ΒΌ-inch thick. Place the bread buttered-side down in the oil in the pan. Top each slice of bread with shredded mozzarella cheese. Cook until bread is toasted and cheese has melted.

Remove the grilled bread with cheese to a plate or cutting board. On one slice, cover the melted mozzrella cheese with grated parmesan. Sprinkle crumbled gorgonzola cheese. Season with a little bit of salt and fresh cracked black pepper.

“Close” the sandwich with the other slice of grilled bread with cheese. Press together firmly. Allow the sandwich to sit to let the other cheeses to melt and meld. If they don’t melt enough, return the sandwich to the pan over low heat.

by Sarah J. Gim on April 24, 2012 · 4 comments

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