Truffle Grilled Cheese (Print)

A luxurious twist on the classic, featuring creamy Gruyère and truffle oil nestled between golden, buttery bread slices.

# 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 tbsp unsalted butter, softened
04 - 1-2 tsp 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.
03 - Distribute Gruyère cheese evenly over truffle oil-drizzled bread slices. Season lightly with black pepper and salt if desired.
04 - Top each cheese-laden slice with remaining bread slices, butter side facing outward.
05 - Heat non-stick skillet or grill pan over medium-low heat.
06 - Place sandwiches in pan and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted. Reduce heat if browning occurs too quickly before cheese melts.
07 - Remove from pan, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It turns a childhood favorite into something you'd actually serve at a dinner party without feeling embarrassed.
  • The truffle oil adds just enough sophistication to make you feel like you're treating yourself, even on a Tuesday night.
  • You only need one pan and about fifteen minutes from start to finish.
  • The crispy, buttery crust against that gooey Gruyère is the kind of texture contrast that makes you close your eyes when you bite into it.
02 -
  • Medium-low heat is non-negotiable—high heat will burn the bread before the cheese melts, and you'll end up with a crunchy shell around cold cheese.
  • Softened butter spreads so much easier than cold, and it makes all the difference in getting an even, crispy surface.
  • Don't skip the resting step after cooking, it keeps the cheese from immediately sliding out when you cut into it.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and bond with the bread.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Use a cast iron skillet if you have one—it holds heat beautifully and gives you the most even, golden crust.
Go back