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
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty cheese case and dairy aisle already
shredded

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.