Butter one side of each slice of bread. Flip half of them so they're butter side down. On those slices add Mozzarella, then Gorgonzola, followed by Taleggio and finish with Parmigiano. Place the other slice of bread on top butter-side-up.
Working in batches if you need to, add the sandwiches to a non-stick pan over medium heat and fry both sides until golden, with the cheese just starting to leak out.
I don't recommend slicing in half because the cheese will pour out, so just tuck right in!
Quick Demo
Notes
a) Bread - You want something nice and sturdy, just to contain the ultra gooey filling. Soft sandwich bread isn't suitable for this recipe. Here I use a White Bloomer, but Italian bread works nicely (and also keeps with the Italian theme). If you've only got very soft bread, just make sure you slice it on the slightly thicker side.b) Cheese Subs - You can sub different cheeses, I recommend keeping to similar textures and flavours though. Here's some similar options:
Taleggio - Fontina or Brie.
Gorgonzola - Any other mild blue cheese. Dolcelatte is similar!
Fresh Mozzarella - Use pre-sliced or grated if you need to.
Parmigiano Reggiano - Pecorino Romano or Parmesan.
c) Filling - The cheesy filling in this sandwich is ultra gooey, mainly down to the gorgonzola and taleggio, which both have a very low melting point. That's why I stack them both in the middle of the sandwich. You might want to consider letting the sandwich rest for a couple of mins before tucking in.d) Calories - Per sandwich assuming 4 tbsp butter total.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.