Truffle Grilled Cheese Sandwich (Printable Version)

A luxurious take on the classic sandwich with Gruyère, truffle oil, and perfectly golden sourdough bread. Ready in 15 minutes.

# What You'll Need:

→ Bread

01 - 4 slices sourdough 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

# Directions:

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

# Expert Advice:

01 -
  • It takes barely 15 minutes but tastes like you spent an hour in a bistro.
  • The truffle oil transforms an everyday sandwich into something you want to eat slowly and savor.
  • Gruyère melts like a dream, stretching and gooey without being greasy.
  • You probably have most of these ingredients already, so it feels like a treat you can pull off anytime.
02 -
  • Medium-low heat is your friend here—rushing with high heat will burn the bread before the cheese melts, and nobody wants that.
  • Grate or slice the Gruyère thinly so it melts quickly and evenly without leaving cold pockets.
  • If your truffle oil is strong, start with just half a teaspoon per sandwich and taste before adding more.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan.
  • If you don't have truffle oil, a few thin slices of fresh truffle (if you're feeling fancy) or even truffle butter will work beautifully.
  • Use day-old bread—it's sturdier and crisps up better than fresh, soft loaves.
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