Extra Four-Cheese Grilled Cheese


One of Samantha's childhood go-to's was a plain grilled cheese, preferably with sliced American cheese and some good bread. For years, the thought of such a sandwich would make me shudder and be sure to sneak some extra salt or something to cut the creaminess! Since then, with the help of some sharper cheeses and crusty bread, I finally understand all the hype.

Enter this grilled cheese

Your classic American, a little fontina, a dash of parmesan, and a heaping serving of fresh mozzarella. It's still got that classic cheesy and comforting vibe, but with some added flavor. Plus, the addition of EVOO and a little black pepper are a match-made in heaven for some good, crusty sourdough.

The key to this recipe is the cheese. Since it is the main ingredient for this sandwich, a good variety is important. Not only do they differ texturally, but they also melt differently. Because of this, the layering of these cheeses will make this seemingly simple grilled sandwich extra delicious.

Fresh mozzarella, parmesan, fontina

Almost equally as important as the cheese is a solid sourdough. While another sliced bread could be used instead, we think a good sourdough can standup flavor-wise to all the cheese. The EVOO and sourdough combo also cannot be beat. When brushing the EVOO mix on the bread, be sure to pay attention to the edges and not just the center of each piece, as this will help the bread brown evenly.

Sliced sourdough bread

After a couple minutes in the hot, buttery pan, you'll be sure to have a perfectly toasted sandwich that is a cross between your childhood fave and a four-cheese Italian pizza.

And the best part?

We think this sandwich is equally perfect for a quick Summer lunch before heading to the beach, or something to warm you up on a cold Winter night with some tomato soup.

Grilled che

Extra Four-Cheese Grilled Cheese

Your comforting, classic, childhood grilled cheese with an Italian four-cheese twist!



Servings: 2

  • 2 tbsp olive oil
  • kosher salt and black pepper
  • 4 pieces sourdough bread
  • 4 slices American cheese
  • ½ cup fontina cheese shredded
  • ¼ cup parmesan cheese shaved
  • 4 ounces fresh mozzarella sliced
  • 1-2 tbsp butter


1. In a small bowl, combine the olive oil and salt and pepper to taste. Using a small brush, brush the outside of each piece of sourdough bread with the olive oil mix.

2. Lay out 2 pieces of the bread with the sides with the olive oil facing down. On each piece, begin layering the cheeses starting with 2 slices of American, followed by 1/4 cup fontina, 1/8 cup parmesan, and 2 ounces fresh mozzarella. Sprinkle lightly with salt and pepper. Top with the other pieces of bread, pressing lightly to adhere.

3. Melt the butter in a small pan over medium heat. Once hot, add the sandwiches and cook until golden brown, 3-4 minutes. Once golden, use a spatula to carefully flip the sandwiches and cook for an additional 3-4 minutes.

4. Cover the pan and continue cooking for 2-4 minutes to ensure the cheese is completely melted.

5. Remove from the pan, slice, and serve immediately. Enjoy preferably with an arugula salad or some tomato soup!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe