Truffle Grilled Cheese Sandwich (Printable)

A gourmet twist on the classic with melted Gruyère, truffle oil, and crispy buttery sourdough bread. Ready in 15 minutes.

# What You 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

# How-To Steps:

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-layered slice with remaining bread slices, butter side facing outward.
05 - Heat a non-stick skillet or grill pan over medium-low heat.
06 - Place sandwiches in the preheated pan and cook for 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.
07 - Remove from pan, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It turns a humble sandwich into something that feels like a special occasion without any extra effort.
  • The truffle oil adds an elegant depth that makes you feel like you're dining out, even in your pajamas.
  • It comes together in under 15 minutes, perfect for when you want comfort with a little luxury.
  • The Gruyere melts into creamy, nutty perfection that pairs beautifully with the truffle.
02 -
  • Keep the heat on medium-low or the bread will brown too fast and the cheese won't melt, leaving you with a crunchy outside and cold, unmelted inside.
  • Don't overdo the truffle oil, it's potent and can turn from elegant to overwhelming with just one extra drizzle.
  • Soften your butter first so it spreads evenly without tearing the bread.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and the bread crisp up uniformly.
  • Use white truffle oil for a more delicate, garlicky note, or black truffle oil for something earthier and more robust.
  • Grate your own Gruyere instead of buying pre-shredded, it melts so much better and tastes fresher.
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