Grilled Formaggio Sandwiches Food

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

Time 20m

Number Of Ingredients 7

Ingredients

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

GRILLED FOCACCIA SANDWICH

Grilled Focaccia Sandwich image

Provided by Food Network

Time 1h41m

Yield 1 serving

Number Of Ingredients 12

Ingredients

14 ounces/400 g pizza dough, recipe follows or prepared pizza dough
Small bunch rucola (arugula or rocket)
1 lemon, halved
3 tablespoons/45 ml extra-virgin olive oil
Salt
4 to 5 thinly sliced prosciutto
Parmigiano cheese shavings, as much as you want
2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt

Steps:

Heat a barbecue or grill.
Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

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