Truffle Gruyère Grilled Cheese (Printable)

A decadent twist on the classic, featuring melty Gruyère and aromatic truffle oil pressed between crispy, buttery bread slices.

# 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 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 cheese-laden slice with a remaining bread slice, 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 3-4 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 diagonally and serve immediately.

# Expert Advice:

01 -
  • It transforms a childhood comfort into something that feels grown-up and special without any fuss.
  • The truffle oil does all the heavy lifting, turning basic ingredients into something your guests will ask about twice.
  • You can make it on a Tuesday night or serve it at a wine night, and it works either way.
  • It comes together faster than ordering takeout, and tastes infinitely better.
02 -
  • Do not crank the heat, or you will have burnt bread with cold cheese in the middle, patience wins every time.
  • Softened butter spreads without tearing the bread, cold butter is your enemy here.
  • Truffle oil loses its magic if you cook it too long, so it goes on the inside where it stays aromatic.
03 -
  • Grate your own Gruyere instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and the bread crisp evenly.
  • If you are making more than two, keep finished sandwiches warm in a low oven while you cook the rest.
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