Truffle Gruyère Grilled Cheese (Printable format)

Melty Gruyère cheese and aromatic truffle oil on crispy, buttery sourdough bread. Pure indulgence in every bite.

# What You’ll Need:

→ Bread

01 - 4 slices sourdough bread or artisan bread

→ Cheese

02 - 4.2 oz Gruyère cheese, grated or thinly sliced

→ Spreads & Oils

03 - 2 tablespoons unsalted butter, softened
04 - 1 to 2 teaspoons 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 over and drizzle a few drops of truffle oil on the unbuttered side of two slices.
03 - Evenly distribute Gruyère cheese over the truffle oil-drizzled bread slices. Season lightly with black pepper and a pinch of salt if desired.
04 - Top each prepared 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 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.
07 - Remove from pan, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, which makes it perfect for when you want something indulgent without the fuss.
  • The truffle oil adds this earthy, almost mysterious depth that makes every bite feel like youre treating yourself to something special.
  • Gruyere melts like a dream and has just enough sharpness to balance the richness of the butter and oil.
  • You can make it on a Tuesday night and still feel like youre having a moment.
02 -
  • Medium low heat is your friend, the first time I tried this I cranked the burner and ended up with burnt bread and barely melted cheese.
  • Grating the Gruyere yourself makes a huge difference in how evenly and smoothly it melts compared to pre shredded cheese that often has anti caking agents.
  • Let the butter soften at room temperature instead of microwaving it, it spreads more evenly and you wont tear the bread.
03 -
  • Press the sandwich gently but firmly with the spatula while it cooks, this helps the cheese melt faster and creates better contact between the bread and the pan for even browning.
  • If you want extra truffle flavor, brush a tiny bit of truffle oil on the outside of the bread along with the butter before grilling, it adds another aromatic layer.
  • Always let the sandwich rest for a minute after cooking, it keeps the cheese from immediately running out when you slice and makes the whole thing easier to handle.
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