Truffle Grilled Cheese Sandwich (Print Version)

A luxurious twist on a classic favorite with Gruyère cheese, truffle oil, and perfectly golden, buttery sourdough bread.

# What You Need:

→ Bread

01 - 4 slices sourdough bread or artisan bread of choice

→ 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 variety to taste

→ Seasoning

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

# Directions:

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. Evenly distribute Gruyère cheese over the truffle oil-drizzled bread slices. Season lightly with black pepper and a pinch of salt if desired.
03 - Top each cheese-layered slice with a remaining bread slice, butter side facing outward.
04 - Heat a non-stick skillet or grill pan over medium-low heat.
05 - Place sandwiches in the pan and cook for 3-4 minutes per side while pressing gently, until bread is golden brown and crisp and cheese is fully melted. Lower heat if bread browns too quickly before cheese melts.
06 - Remove from pan, let rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It transforms a childhood favorite into something that feels special enough for dinner guests without any complicated techniques.
  • The truffle oil adds an elegant, earthy depth that makes every bite feel indulgent, yet the whole thing comes together in just 15 minutes.
  • Gruyère melts like a dream and has a nutty richness that pairs perfectly with the aromatic truffle, creating layers of flavor you wouldnt expect from a sandwich.
02 -
  • Medium-low heat is non-negotiable, because the truffle oil and butter can turn bitter if they burn, and the cheese needs time to melt all the way through before the outside gets too dark.
  • Grate or slice your Gruyère thinly yourself rather than buying pre-shredded, which often has anti-caking agents that prevent it from melting as smoothly and beautifully.
  • Let the sandwich rest for that full minute after cooking or the cheese will ooze out everywhere when you slice it, leaving you with an empty, crispy shell and a puddle on the plate.
03 -
  • Cover the skillet with a lid for the last minute of cooking on each side to trap heat and help the cheese melt faster without burning the bread.
  • Invest in a good quality truffle oil, even if its pricier, because cheap versions often taste synthetic and ruin the whole experience.
  • Use a cast iron skillet if you have one, as it distributes heat more evenly and gives you that perfect, consistent golden crust every time.
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