Truffle Grilled Cheese Sandwich (Printable Version)

A luxurious grilled cheese featuring melty Gruyère and aromatic truffle oil pressed between crispy, buttery sourdough bread.

# What You'll 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 - 1-2 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 slices and drizzle truffle oil on the unbuttered side of two slices. Distribute Gruyère cheese evenly over the oiled bread, then season lightly with black pepper and salt if desired.
03 - Top each cheese-laden bread slice with a remaining bread slice, positioning the buttered side facing outward.
04 - Heat a non-stick skillet or grill pan over medium-low heat until evenly warmed.
05 - Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently until bread is golden brown and crisp with melted cheese inside. Lower heat if bread browns too quickly before cheese melts completely.
06 - Remove sandwiches from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • It transforms a childhood comfort food into something elegant enough for a dinner party yet simple enough for a lazy Tuesday.
  • The truffle oil adds an earthy, luxurious note without requiring fancy techniques or hard-to-find ingredients.
  • Gruyère melts like a dream and brings a nutty richness that plain cheddar could never match.
  • You can have this on the table in 15 minutes, which means no excuses for settling for sad takeout.
02 -
  • Medium-low heat is non-negotiable, I burned my first attempt by rushing it on high heat and ended up with charred bread and cold cheese in the middle.
  • Don't skip the resting step, cutting into a piping hot sandwich sends all that beautiful melted cheese sliding out onto the plate instead of staying where it belongs.
  • If your truffle oil smells like chemicals or gasoline, toss it and get a better brand, real truffle oil should smell earthy and slightly garlicky, not harsh.
03 -
  • Let your butter come to room temperature before spreading, it'll glide on smoothly and won't tear the bread.
  • If you want an extra crispy crust, add a tiny drizzle of olive oil to the pan before placing the sandwiches in, it creates an almost fried texture that's absolutely addictive.
  • Covering the pan with a lid for the first minute or two traps heat and helps the cheese melt faster without over-browning the bread.
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