Truffle Grilled Cheese Sandwich (Printable)

A decadent sandwich featuring melty Gruyère and aromatic truffle oil pressed between crispy, buttery sourdough 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 tbsp unsalted butter, softened
04 - 1 to 2 tsp truffle oil, white or black

→ Seasoning

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

# Steps:

01 - Lay out all four bread slices. Spread a thin layer of butter on one side of each slice.
02 - Flip the bread over and drizzle truffle oil on the unbuttered side of two slices. Evenly distribute Gruyère cheese over the truffle oil-drizzled slices.
03 - Lightly season the cheese with black pepper and a pinch of salt if desired. Top each sandwich with the remaining bread slices, with the butter facing outward.
04 - Heat a non-stick skillet or grill pan over medium-low heat. 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 heat if the bread browns too quickly before cheese melts.
05 - Remove from the pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Tips:

01 -
  • It takes the comfort of classic grilled cheese and elevates it with just a drizzle of truffle oil, making you feel fancy without any extra effort.
  • The Gruyère melts like a dream and has this nutty richness that plays beautifully with the earthy truffle aroma.
  • You can make it in 15 minutes flat, which means indulgence doesn't have to wait for the weekend.
  • It's impressive enough to serve guests but simple enough to make when you're cooking just for yourself.
02 -
  • Medium-low heat is your friend here, I rushed once on medium-high and the bread burned while the cheese stayed stubbornly solid.
  • Use real truffle oil, not synthetic, the difference is night and day and you'll taste it immediately.
  • Grate or slice the Gruyère thinly so it melts evenly, thick chunks can stay cold in the center even when the outside looks perfect.
03 -
  • Press the sandwich gently with your spatula while it cooks, this helps the cheese make contact with the bread and melt more evenly without squishing everything out the sides.
  • If you don't have truffle oil, a few thin slices of fresh truffle (if you're feeling extravagant) or even a sprinkle of truffle salt will give you that earthy, luxurious flavor.
  • Make extra and keep them warm in a low oven if you're serving a crowd, they hold up well for about 10 minutes without losing their crunch.
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