Truffle Grilled Cheese Sandwich (Printable)

A gourmet take on the classic sandwich with Gruyère cheese, truffle oil, and perfectly golden sourdough bread.

# 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 slices and drizzle truffle oil on the unbuttered side of two slices. Evenly distribute Gruyère cheese over the truffle oil-drizzled bread. Season with black pepper and sea salt if desired.
03 - Top each cheese-covered bread slice with remaining bread slices, with 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 3-4 minutes per side, pressing gently, until bread is golden brown and crisp and cheese is completely melted. Lower heat if bread browns too quickly before cheese melts.
06 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Suggestions:

01 -
  • It transforms a humble grilled cheese into something that tastes like you ordered it from a fancy cafe, but you made it in your pajamas.
  • The Gruyere melts like a dream and doesn't get greasy or stringy, just smooth and rich.
  • You can make it start to finish in fifteen minutes, which means fancy lunch is always within reach.
  • That truffle oil does all the heavy lifting, turning four ingredients into a moment worth savoring.
02 -
  • Keep the heat on medium-low or the bread will toast too fast and the cheese won't have time to melt, I learned this the hard way with a burnt exterior and cold center.
  • Use softened butter, not melted, or it will soak into the bread instead of sitting on the surface to crisp.
  • Don't press too hard with the spatula or you'll squeeze out the melted cheese and lose all that gooey goodness.
03 -
  • Invest in a good quality truffle oil, the cheap stuff often tastes artificial and can ruin the whole sandwich.
  • Let the sandwich rest for a full minute before cutting, it helps the cheese set just enough so it doesn't all ooze out when you slice.
  • If your bread is browning too fast, lower the heat and cover the pan with a lid for a minute to help the cheese melt through.
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