Truffle Grilled Cheese Sandwich (Printable)

Melty Gruyère and truffle oil pressed between crispy, buttery sourdough bread slices. A decadent take on the classic sandwich.

# What You Need:

→ Bread

01 - 4 slices sourdough bread or artisan bread of choice

→ 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

# Step-by-Step Guide:

01 - Lay out the bread slices and spread a thin layer of butter on one side of each slice.
02 - Flip the bread over and drizzle a few drops of truffle oil on the unbuttered side of two slices. Evenly distribute the Gruyère cheese over the truffle oil-drizzled bread slices.
03 - Season the cheese lightly with black pepper and a pinch of salt if desired. Top each sandwich with the remaining bread slices, butter side facing out.
04 - Heat a non-stick skillet or grill pan over medium-low heat.
05 - Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently, until the bread is golden brown and crisp and the cheese is melted. Lower the heat if the bread browns too quickly before the cheese melts.
06 - Remove from the pan, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It takes the comfort of a classic grilled cheese and elevates it into something that feels fancy without any extra effort.
  • The truffle oil adds an earthy depth that makes every bite taste like a splurge, even on a weeknight.
  • You only need a handful of ingredients, and it comes together in 15 minutes flat.
  • The Gruyère melts like a dream and has this nutty sweetness that pairs perfectly with the truffle.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it on medium-low and be patient.
  • Grating the Gruyère instead of slicing it helps it melt faster and more evenly, which means perfectly gooey results every time.
  • A light hand with the truffle oil is essential—it's potent, and too much will taste artificial and overwhelming.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan for even browning.
  • If you want extra crispy edges, add a tiny bit more butter to the pan right before flipping—it makes all the difference.
  • Let the sandwich rest for a full minute after cooking so the cheese firms up just slightly and doesn't all ooze out when you slice it.
Go back