Truffle Grilled Cheese Sandwich (Print Version)

A sophisticated take on the classic grilled cheese with creamy Gruyère cheese and luxurious truffle oil between golden, crispy bread slices.

# Components:

→ 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 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 grated Gruyère cheese over the truffle oil-drizzled bread slices.
03 - Season lightly with freshly ground black pepper and a pinch of sea salt if desired.
04 - Top each prepared slice with remaining bread slices, ensuring butter side faces outward.
05 - Heat a non-stick skillet or grill pan over medium-low heat.
06 - Place sandwiches in the pan and cook for 3 to 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 from pan, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It transforms a humble grilled cheese into something that feels indulgent without requiring fancy skills or hard-to-find ingredients.
  • The truffle oil adds a luxurious depth that makes every bite feel like a special occasion, even on a weeknight.
  • Gruyère melts into creamy, nutty perfection and crisps beautifully at the edges where it touches the pan.
  • It comes together in 15 minutes, so you can satisfy a craving fast without sacrificing flavor or texture.
02 -
  • Medium-low heat is your friend, rushing with high heat will burn the bread before the cheese melts and you'll end up with a disappointing sandwich.
  • Grate or slice the Gruyère thinly so it melts faster and more evenly, thick chunks can stay cold and rubbery in the center.
  • Don't skip the resting step after grilling, that one minute lets the cheese firm up just enough to hold together when you bite in.
03 -
  • Let your butter sit at room temperature for 10 minutes before spreading, it glides on smoothly and won't tear the bread.
  • If your cheese isn't melting fast enough, cover the pan with a lid for the last minute to trap the heat and speed things up.
  • For an extra crispy crust, sprinkle a tiny bit of grated Parmesan on the buttered side before it hits the pan.
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