Truffle Grilled Cheese Sandwich (Printable)

A decadent twist on the classic, featuring melty Gruyère and aromatic truffle oil between crispy, buttery bread slices.

# 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 to 2 teaspoons truffle oil, white or black

→ Seasoning

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

# How-To:

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

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and elevates it without any fuss or fancy technique.
  • The truffle oil adds a luxurious aroma that makes your kitchen smell like a French café.
  • You can make it on a weeknight and still feel like you've treated yourself to something special.
02 -
  • Medium-low heat is your friend, rushing this on high heat will give you burnt bread and cold cheese in the middle.
  • Don't overdo the truffle oil, I once used a heavy hand and it tasted like I'd licked a forest floor, less is truly more.
03 -
  • Use a cheese grater if your Gruyere is in a block, grated cheese melts faster and more evenly than thick slices.
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese make contact with the bread and creates better cohesion.
  • If you don't have truffle oil, a tiny drizzle of good olive oil with a sprinkle of dried porcini powder can mimic that earthy depth.
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