Pin My neighbor slid a wedge of Gruyère across the counter one rainy afternoon and said, Trust me, add truffle oil. I had leftover sourdough and nothing planned for lunch, so I tried it. The smell alone made me lean over the skillet like I was inhaling something rare. That first bite, all crisp butter and earthy funk, made me forget I was standing in my socks on cold tile.
I made this for my brother once when he came over unannounced, tired from a long drive. He sat at the kitchen table without saying much, just watching me butter the bread and grate the cheese. When I set the plate down, he picked up half the sandwich, took a bite, and exhaled slowly. He didn't ask for the recipe, but he did text me two days later asking what kind of oil that was.
Ingredients
- Sourdough bread: The slight tang plays beautifully against the richness of the cheese, and it crisps up without getting greasy.
- Gruyère cheese: It melts like a dream and has that nutty, slightly sweet flavor that doesn't get lost under the truffle oil.
- Unsalted butter: Softened butter spreads easier and browns more evenly than cold chunks.
- Truffle oil: A little goes a long way, start with less and add more if you want that earthy aroma to really hit.
- Black pepper and sea salt: Just enough to wake up the cheese without competing with the truffle.
Instructions
- Butter the outsides:
- Lay your bread slices flat and spread softened butter on one side of each. This is what gives you that golden, crackling crust.
- Drizzle the truffle oil:
- Flip two slices over so the buttered side is down, then drizzle a few drops of truffle oil on the bare side. Don't overdo it or the sandwich tastes like perfume.
- Add the cheese:
- Pile the grated Gruyère evenly over the truffle-drizzled slices. Season lightly with black pepper and a tiny pinch of salt if you like.
- Close the sandwiches:
- Top each with the remaining bread slices, buttered side facing out. Press gently so everything sticks together.
- Heat the pan:
- Set a non-stick skillet over medium-low heat and let it warm up for a minute. Too high and the bread burns before the cheese melts.
- Grill slowly:
- Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula. You want deep golden brown and fully melted cheese.
- Rest and slice:
- Pull them off the heat and let them sit for a minute so the cheese sets just a touch. Slice in half and serve while still hot.
Pin The first time I made this for a small dinner party, someone asked if I'd picked it up from a café. I didn't correct them right away because it felt good to know something so simple could feel that special. Later, over wine, I admitted it was just bread, cheese, and a drizzle of oil. They made me write it down on a napkin.
Choosing Your Bread
Sourdough is my go-to because the tanginess balances the richness, but any sturdy artisan loaf works. Avoid soft sandwich bread, it turns soggy under the weight of the cheese and oil. I once used a seeded rye and loved the extra texture, though it made the flavor a bit earthier.
Cheese Swaps That Work
Gruyère is classic, but Comté brings a slightly sweeter note and Emmental makes it milder. I tried fontina once and it melted beautifully, though it didn't have quite the same nutty punch. Whatever you choose, make sure it's a good melter or you'll end up with rubbery pockets.
Serving Suggestions
This pairs wonderfully with a handful of lightly dressed arugula or a small bowl of tomato soup for dipping. I like it alongside a crisp white wine like Sauvignon Blanc, though a light Pinot Noir works if you're in a red mood. Sometimes I just eat it standing at the counter with nothing else.
- Add sautéed mushrooms or caramelized onions inside for extra depth.
- Serve with cornichons or pickled vegetables to cut through the richness.
- Let it cool for 30 seconds before biting or you'll burn the roof of your mouth, trust me.
Pin There's something about the smell of butter hitting a hot pan that makes everything else fade for a minute. This sandwich is proof that you don't need much to make something worth remembering.
Recipe FAQ
- → Can I use a different cheese instead of Gruyère?
Yes, Comté and Emmental are excellent alternatives that offer slightly different flavor profiles while maintaining that creamy, melting quality essential to this sandwich.
- → What type of truffle oil should I choose?
Both white and black truffle oils work well here. White truffle oil offers a more delicate, nutty aroma, while black truffle oil provides an earthier, deeper flavor. Start with 1 teaspoon and adjust to your preference.
- → How can I prevent the bread from burning before the cheese melts?
Use medium-low heat and monitor closely. If browning too quickly, reduce the temperature further. You can also cover the pan with a lid to trap heat and accelerate cheese melting while controlling bread browning.
- → What are good side pairings for this sandwich?
Serve alongside a crisp Sauvignon Blanc or light Pinot Noir for an elegant pairing. A simple green salad, tomato soup, or roasted vegetable medley also complements the richness beautifully.
- → Can I add vegetables to this sandwich?
Absolutely. Sautéed mushrooms or caramelized onions add wonderful depth. Prepare these separately and layer them with the cheese before grilling for best results.
- → How long should I let the sandwich rest before serving?
Rest for about 1 minute after cooking. This allows the cheese to set slightly, making it easier to slice and preventing the filling from spilling out when you cut the sandwich.