• Shred blocks of cheddar, gouda, gruyere and fontina 1/2 cup each into a bowl mixing them all together.
• Get the butter to room temperature, sprinkle a little bit of shredded cheese and mix it together into a spread.
• For the pesto: in a blender, add fresh basil with stems removed, pine nuts, olive oil, cloves garlic and some grated parmesan.  Blend the ingredients together until the pesto and pine nuts are minced finely.
• Pre-heat the griddle or frying pan to 350 degrees.

Cheese Only Version:

• Place 1 bread slice butter facing down first.  Next, apply a VERY generous amount of the shredded mixed cheeses and cover on top with another slice, butter facing up.
• Close the lid to let the heat melt the cheese evenly. Let this cook for about 2 minutes after which you will see the bottom of the bread touching the griddle surface turn a nice golden brown. 
• Flip the sandwich to the other side and let it cook for another 1-2 minutes.

Pesto and Prosciutto version:

• Start with spreading a layer of the homemade pesto on the none buttery side.
• Place the bread slice on the grill butter facing down first. Next, apply a few slices of prosciutto and a VERY generous amount of the shredded mixed cheeses and cover on top with another slice, butter facing up.
• Close the lid to let the heat melt the cheese evenly. Let this cook for about 2 minutes after which you will see the bottom of the bread touching the griddle surface turn a nice golden brown. 
• Flip the sandwich to the other side and let it cook for another 1-2 minutes.