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4 cheese sandwich
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of 4 cheese sandwich (160 g) has 512 calories. That works out to 320 calories per 100 g. It contains 48 g of carbs, 20.8 g of protein, 25.6 g of fat and 3.2 g of fiber. Its 1.4 µg of B12 covers 60% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 160 g
512
KCAL / 160G
Carbs
48g
· 17% DV
Protein
20.8g
· 42% DV
Fat
25.6g
· 33% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 16% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 512 kcal | |
| Total fat | 25.6 g | 33% |
| Saturated fat | 13.6 g | 68% |
| Trans fat | 0.24 g | |
| Sodium | 1040 mg | 45% |
| Total carbohydrate | 48 g | 17% |
| Fiber | 3.2 g | 11% |
| Protein | 20.8 g | 42% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 160 g | 512 kcal |
| 1 slice (half) | 80 g | 256 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (small) | 120 g | 384 kcal |
| 1 serving (medium) | 160 g | 512 kcal |
| 1 piece (large) | 220 g | 704 kcal |
| 1 pack (double) | 320 g | 1024 kcal |
Calculated from 320 calories per 100 g.
A 4 cheese sandwich has no fixed cheese combination, but mozzarella, cheddar, Parmesan and Gruyère are common choices. Use at least one cheese that melts smoothly and another with a stronger flavor so the filling tastes balanced rather than uniformly rich.
To make a 4 cheese sandwich, layer grated or thinly sliced cheeses between two slices of bread, then cook it in a skillet or sandwich press. Use moderate heat so the bread turns golden while the cheese has time to melt.
Sourdough, country bread and sturdy sandwich bread all work well for a 4 cheese sandwich. Choose slices that can hold the melted filling without becoming soggy, and avoid bread so thin that it tears when you press or flip it.
Leave a small border around the bread when filling a 4 cheese sandwich, since melted cheese can escape through the edges. Keep the heat moderate and avoid overfilling; pressing the slices together before cooking also helps contain the filling.
Yes, you can cook a 4 cheese sandwich in an air fryer. Secure the top slice with a toothpick if the circulating air tends to lift it, and check as it cooks so the bread does not brown before the cheese melts.
Mozzarella, Monterey Jack, young cheddar and Gruyère make a good-melting combination for a 4 cheese sandwich. Avoid relying only on hard, aged cheeses: they add flavor but may not create the soft, cohesive filling most people expect.
Tomato soup is a classic partner for a 4 cheese sandwich, while a crisp green salad or pickles offer a fresher contrast. Choose a simple side with acidity or crunch to balance the rich, melted cheese.
A 4 cheese sandwich can be frozen, but its bread may lose some crispness after thawing. For better texture, freeze it assembled but uncooked, wrap it tightly, and cook it from thawed so the center warms as the bread browns.
Yes, tomato works in a 4 cheese sandwich, but too much moisture can make the bread soggy. Use a few thin slices, remove excess seeds or liquid, and place them between the cheese layers rather than directly against the bread.
Reheat a leftover 4 cheese sandwich in a skillet or sandwich press to bring back some crispness while melting the filling. A microwave is quicker, but it tends to leave the bread soft and chewy.
Vitamins
B12
1.44µg · 60% DV
Biotin
11.2µg · 37% DV
B2
0.45mg · 35% DV
Vitamin A
288µg · 32% DV
Minerals
Calcium
544mg · 54% DV
Phosphorus
336mg · 48% DV
Sodium
1040mg · 45% DV
Selenium
16µg · 29% DV
Potassium ⭐
208mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 512 calories in 1 piece (medium) (160 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A 4 cheese sandwich brings together bread and a filling made with four kinds of cheese; the exact blend varies by recipe. It may be served cold or toasted, when the cheese softens and the bread turns crisp at the edges.
It works as a quick lunch, snack or simple supper, often paired with salad, soup or a piece of fruit. The bread makes it substantial, while the cheese gives it a rich, savoury taste and contributes protein. It contains 320 calories per 100 g. For a lighter meal, add fresh vegetables and toast it without extra butter or oil.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
13.6g
MONOUNSATURATED
7.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 6.2:1
Above the ideal 4:1 (6.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.