Truffle Grilled Cheese Sandwich (Printable)

A sophisticated twist on a classic favorite, pairing melted Gruyère cheese with luxurious truffle oil on toasted artisan 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 - 1-2 teaspoons truffle oil, white or black

→ Seasoning

05 - Freshly ground black pepper to taste
06 - Sea salt, pinch optional

# How-To:

01 - Lay out bread slices and spread thin layer of softened butter on one side of each slice.
02 - Flip bread over and drizzle truffle oil on unbuttered side of two slices. Distribute Gruyère cheese evenly over truffle oil-drizzled bread. Season lightly with black pepper and salt if desired.
03 - Top each cheese-covered slice with remaining bread slices, butter side facing outward.
04 - Heat non-stick skillet or grill pan over medium-low heat.
05 - Place sandwiches in pan and cook 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.
06 - Remove from pan, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It transforms a childhood comfort food into something you'd order at a wine bar without feeling guilty.
  • The truffle oil adds just enough luxury to make a Tuesday night feel like an occasion.
  • You can make it in the time it takes to decide what to watch on TV.
  • The Gruyere melts into these gorgeous stretchy strings that make you forget you ever used pre-sliced cheddar.
02 -
  • Medium-low heat is non-negotiable because high heat will give you burnt bread with cold cheese in the middle, and there's no coming back from that.
  • Softening the butter before spreading saves your bread from tearing and ensures even browning across every inch.
  • Resting the sandwich for a full minute after cooking keeps the cheese from running out all over your plate when you cut into it.
03 -
  • Press the sandwich gently but consistently with your spatula while it cooks to help the cheese melt evenly and bond with the bread.
  • Grate your own Gruyere instead of buying pre-shredded because it melts faster and doesn't have the anti-caking agents that can make it grainy.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
Return