Truffle Grilled Cheese Sandwich (Print)

A luxurious twist on a classic favorite—crispy bread, melted Gruyère, and truffle oil in under 15 minutes.

# 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 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

# Method:

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 a few drops of truffle oil on the unbuttered side of two slices. Evenly distribute Gruyère cheese over the truffle oil-drizzled bread. Season lightly with black pepper and a pinch of salt if desired.
03 - Top each cheese-covered slice with a remaining bread slice, butter side facing outward.
04 - Heat a non-stick skillet or grill pan over medium-low heat.
05 - Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and crisp and cheese is melted. 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 takes a childhood comfort food and makes it feel like something you'd order at a wine bar.
  • The truffle oil does all the heavy lifting without any complicated technique.
  • You get that restaurant-level crisp on the outside and molten center in under 15 minutes.
02 -
  • If your bread is browning too fast but the cheese is still firm, lower the heat and give it more time.
  • Grating the Gruyère yourself makes a huge difference in how evenly and smoothly it melts.
03 -
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese melt faster and keeps the bread in contact with the heat.
  • If you don't have truffle oil, a tiny smear of truffle butter on the inside works just as well.
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