Truffle Grilled Cheese (Printable Version)

A decadent twist on the classic grilled cheese with melty Gruyère and aromatic truffle oil pressed between crispy, buttery 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 to 2 teaspoons truffle oil, white or black

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

# Expert Tips:

01 -
  • It takes the comfort of grilled cheese and elevates it just enough to feel like a treat without any fuss.
  • The truffle oil brings an earthy elegance that makes every bite feel a little indulgent.
  • Its fast enough for a weeknight but impressive enough to serve to guests who appreciate good food.
  • The crispy, buttery crust and molten Gruyère create the perfect texture contrast.
02 -
  • Medium-low heat is your friend; I once burned the outside while the cheese stayed cold and hard, and it taught me patience.
  • Grating your own Gruyère makes a huge difference in how smoothly it melts compared to pre-shredded cheese with anti-caking agents.
  • Dont over-drizzle the truffle oil; too much can taste artificial and overpowering rather than luxurious.
03 -
  • Let the sandwich rest for a full minute after cooking; it helps the cheese set just enough so it doesnt all spill out when you slice it.
  • Use a cast iron skillet if you have one; it holds heat evenly and gives you the most consistent crust.
  • If youre making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest.
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