Quattro Formaggi Grilled Cheese Sandwich Recipes

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QUATTRO FORMAGGI GRILLED CHEESE SANDWICH



Quattro formaggi grilled cheese sandwich image

Take the cheese toastie to another level with this four-cheese grilled sandwich - a tasty mix of ricotta, parmesan, mozzarella and gorgonzola on white bread

Provided by Miriam Nice

Categories     Brunch, Lunch, Snack

Time 20m

Number Of Ingredients 7

2 tbsp ricotta
1 tbsp grated parmesan
50g mozzarella
2 thick slices white bread
25g gorgonzola
1 tbsp mayonnaise
1 tbsp butter

Steps:

  • Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices white bread and spread the cheese mixture over one of them. Top with the gorgonzola, broken into pieces, then close the sandwich with another slice of bread.
  • Spread the outsides of the sandwich, top and bottom, with the mayonnaise. Fry the sandwich in the butter for 3-4 mins each side, pressing the sandwich down gently with your spatula as it cooks to make sure it melts evenly inside and stays together.

Nutrition Facts : Calories 447 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

FOUR-CHEESE GRILLED CHEESE SANDWICH



Four-Cheese Grilled Cheese Sandwich image

The best grilled cheese! This was created for National Grilled Cheese Sandwich Day (April 12th). Using garlic butter, hot/mild giardiniera, spinach, tomatoes, and 4 different kinds of Italian cheeses, you'll take a second look at the next grilled cheese sandwich you decide to make!

Provided by noaddedsaltguy

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 30m

Yield 2

Number Of Ingredients 11

2 tablespoons salted butter, softened
1 teaspoon minced garlic
2 thick slices Italian bread
1 ½ tablespoons olive oil, divided, or more as needed
2 cups chopped fresh spinach
½ cup giardiniera, drained
2 slices mozzarella cheese
2 slices provolone cheese
2 slices Asiago cheese
2 slices Fontina cheese
3 slices Roma tomato, cut lengthwise, or more to taste

Steps:

  • Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
  • Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
  • Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

Nutrition Facts : Calories 673.4 calories, Carbohydrate 20.8 g, Cholesterol 126.2 mg, Fat 51.8 g, Fiber 2.6 g, Protein 32.5 g, SaturatedFat 27.1 g, Sodium 1346.2 mg, Sugar 3.3 g

FOUR CHEESE PIZZA (PIZZA QUATTRO FORMAGGI)



Four Cheese Pizza (Pizza Quattro Formaggi) image

Look for smoked mozzarella that has been smoked over wood, not dipped in an artificially flavored smoke solution.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 37m

Yield 2 serving(s)

Number Of Ingredients 6

1 (9 inch) prepared pizza dough, for one 9-inch pizza (Neapolitan-Style Pizza Dough)
2 ounces fresh goat cheese
1 ounce gorgonzola, crumbled
2 slices fresh mozzarella cheese
2 slices smoked mozzarella cheese
olive oil, for drizzling

Steps:

  • Thirty to sixty minutes before baking the pizza, place a baking stone on a rack in the lowest level of the oven; preheat oven to 500°.
  • Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle-do not handle the dough any more than is necessary; if the dough seems sticky, dust it lightly with flour.
  • Dust a pizza peel or a rimless cookie sheet with flour.
  • Carefully transfer the circle of dough to the peel; shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
  • Quickly scatter the goat cheese and Gorgonzola; distribute both mozzarella and smoked mozzarella slices over all; drizzle with the oil.
  • To slide the pizza onto the baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
  • When the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
  • Once the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
  • Bake 6-7 minutes, or until the dough is crisp and browned; serve immediately.

Nutrition Facts : Calories 323.2, Fat 25.2, SaturatedFat 15.9, Cholesterol 77.8, Sodium 699, Carbohydrate 2.3, Sugar 1.4, Protein 21.7

GRILLED QUATTRO FORMAGGI PIZZAS



Grilled Quattro Formaggi Pizzas image

This Italian classic typically showcases four cheeses ("quattro formaggi") with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

Yield makes six 9-inch pizzas

Number Of Ingredients 7

Pizza Dough (page 208)
Extra-virgin olive oil
4 ounces coarsely grated fontina cheese (about 1 1/3 cups)
1 pound fresh mozzarella, thinly sliced
4 ounces Gorgonzola cheese, crumbled (about 1 cup)
4 ounces Pecorino Romano, thinly shaved
Coarse salt and freshly ground pepper

Steps:

  • Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a thin layer of all four cheeses. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.
  • Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

FETTUCCINE QUATRO FORMAGGI



Fettuccine Quatro Formaggi image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Goat Cheese     Parmesan     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 pound spinach fettuccine
1 1/2 cups whipping cream
3/4 cup crumbled Gorgonzola cheese
2/3 cup grated provolone cheese
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
1/4 cup (1/2 stick) butter
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted

Steps:

  • Cook pasta in pot of boiling salted water until just tender but still firm to bite.
  • Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
  • Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season with salt and pepper. Sprinkle with pine nuts and serve.

GRILLED QUATTRO FORMAGGI PIZZAS



Grilled Quattro Formaggi Pizzas image

This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 7

Pizza Dough for Grilled Pizzas
Extra-virgin olive oil
4 ounces coarsely grated fontina cheese (about 1 1/3 cups)
1 pound fresh mozzarella, thinly sliced
4 ounces Gorgonzola cheese, crumbled (about 1 cup)
4 ounces Pecorino Romano, thinly shaved
Coarse salt and freshly ground pepper

Steps:

  • Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a thin layer of all four cheeses. Grill until just melted and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

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