Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Garlic | 1 clove (3g) | 4 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 tablespoons butter
- 1 clove garlic, cracked away from skin
- 8 slices crusty Italian semolina bread
- 1 cup shredded provolone
- 1 cup shredded mozzarella
- ½ cup grated Parmesan or romano
- 1 cup shredded asiago
Directions
In a small skillet over medium low heat, combine oil, butter and garlic.
Cook garlic in butter and oil gently for 2 or 3 minutes.
Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat.
Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet.
Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices.
Top each sandwich with another slice of bread brushed with garlic butter, buttered side up.
Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden.
Cut grilled 4 cheese sandwiches from corner to corner and serve.