Truffle Grilled Cheese (Printable)

A luxurious twist on the classic sandwich with Gruyère cheese and truffle oil pressed between crispy, buttery sourdough bread.

# What You Need:

→ Bread

01 - 4 slices sourdough bread or artisan bread

→ Cheese

02 - 4.2 oz Gruyère cheese, grated or thinly sliced

→ Spreads & Oils

03 - 2 tablespoons unsalted butter, softened
04 - 1 to 2 teaspoons truffle oil, white or black

→ Seasoning

05 - Freshly ground black pepper to taste
06 - Pinch of sea salt, optional

# How to Make It:

01 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice.
02 - Flip bread over and drizzle truffle oil on the unbuttered side of two slices.
03 - Distribute Gruyère cheese evenly over the truffle oil-drizzled bread slices. Season lightly with black pepper and optional sea salt.
04 - Top each prepared slice with a remaining bread slice, butter side facing outward.
05 - Heat a non-stick skillet or grill pan over medium-low heat.
06 - Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and crisp and cheese is fully melted. Lower heat if bread browns too quickly before cheese melts.
07 - Remove from pan, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It takes the nostalgic comfort of grilled cheese and elevates it into something you'd actually serve to dinner guests without apologizing.
  • The truffle oil adds an aromatic depth that makes every bite feel indulgent, but you only need a few drops so that little bottle lasts forever.
  • Gruyère melts like a dream and brings a nutty, complex flavor that basic cheddar just can't match.
  • From start to finish, you're only fifteen minutes away from something that tastes like you spent an hour on it.
02 -
  • Keep the heat on medium-low or the bread will burn before the cheese melts, patience is everything here.
  • Don't overdo the truffle oil, two teaspoons is plenty for two sandwiches, any more and it starts tasting like perfume instead of food.
  • Softening the butter before spreading makes all the difference, cold butter tears the bread and creates uneven browning.
03 -
  • Press the sandwich gently with your spatula as it cooks to help the cheese melt faster and create better contact with the pan for even browning.
  • If the bread is browning too quickly, lower the heat immediately and cover the pan with a lid for a minute to trap the heat and melt the cheese without burning the crust.
  • Let the sandwich rest for a full minute before slicing, it gives the cheese a chance to set slightly so it doesn't all ooze out the moment you cut into it.
Go back