The Quattro Recipe

Prepare cheeses

Combine the shredded aged mozzarella, provolone, and grated Romano in a medium bowl. Toss gently to mix so the Romano distributes evenly. Reserve the shaved Asiago separately to add after melting for texture and appearance.

Make garlic butter

In a small bowl, stir the softened butter with the garlic paste (or minced garlic) and olive oil until smooth. Season with 1/8 teaspoon freshly ground black pepper and the red pepper flakes if using.

Prepare roll

Split the roll lengthwise and spread the garlic butter evenly on both cut sides. On the bottom half, place the mixed shredded cheeses in an even layer, pressing lightly so they contact the bread. Sprinkle the reserved shaved Asiago on top of the mix for visual contrast and an extra sharp bite. Add basil leaves if using.

Pan or oven melt

Option A — Stovetop (preferred for crisp exterior): Heat a large skillet over medium-low and place the sandwich (open-faced or closed) in the dry skillet. Cover loosely with a lid to trap heat and melt cheeses, 4–6 minutes; then close the sandwich (if open) and press gently with a spatula or a heavy pan for 1–2 minutes to toast the exterior until golden. Option B — Oven broil: Preheat broiler to high and set an oven rack 6–8 inches from the element. Place the assembled sandwich on a baking sheet and broil 2–4 minutes until the cheese bubbles and edges brown — watch constantly to avoid burning. If the top browns before the bottom toasts, finish 1–2 minutes under a hot skillet or in a toaster oven.

Remove the sandwich from heat. Brush or lightly drizzle 1/2 teaspoon olive oil over the top crust and sprinkle the remaining 1/8 teaspoon black pepper and chopped parsley, if using. Let rest 1 minute to set, then slice and serve while the cheeses are hot and stringy.