Italian 4-Cheese Panini
  • 12 oz. Il Villaggio® Mozzarella Cheese, diced (1¾ cups)
  • 6 oz. Il Villaggio® Fontal Cheese, grated (1½ cups)
  • 3 oz. Provolone Cheese, grated (3/4 cup)
  • 3 oz. Il Villaggio® Gorgonzola Cheese, minced (1/3 cup)
  • ½ cup minced sun-dried tomatoes
  • ⅓ cup mayonnaise
  • 16 slices Italian bread (1 large loaf)
  • 4 cups baby spinach leaves
  • 6 oz. thinly sliced prosciutto
  • olive oil

At a glance

Recipe type: Sandwiches
Serves: 8
Cook time:
Total time:

  1. In a large bowl, combine mozzarella, fontal and provolone cheeses. Set aside.
  2. In a small bowl, thoroughly combine gorgonzola, sun-dried tomatoes and mayonnaise. Evenly spread the gorgonzola mixture onto one side of 8 bread slices. Using 2 cups spinach, top each evenly. Layer the mozzarella mixture on top of the spinach. Top with prosciutto, then the remaining spinach leaves. Top each with a slice of bread.
  3. Lightly brush the top of each sandwich with olive oil. Place oiled side down in a panini machine or onto a cast iron skillet or griddle over medium heat. Brush tops of sandwiches with olive oil. If using a skillet or griddle, weigh the sandwiches down with a smaller skillet. Cook until the outside is crisp and the inside is melted. Makes 8 sandwiches.


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