Truffle Oil Grilled Cheese (Print Version)

Sharp cheddar melted between golden buttery bread with a fragrant truffle oil finish.

# What You'll Need:

→ Bread

01 - 4 slices sourdough or country-style bread

→ Cheese

02 - 5 oz (150 g) sharp cheddar cheese, sliced or grated

→ Dairy & Oils

03 - 2 tbsp unsalted butter, softened
04 - 2 tsp truffle oil, white or black, to taste

→ Seasonings

05 - Pinch of freshly ground black pepper, optional

# How to Prepare:

01 - Heat a large nonstick skillet or griddle over medium heat until hot.
02 - Spread unsalted butter evenly over one side of each bread slice.
03 - Place two bread slices, buttered side down, on the skillet. Evenly layer the sharp cheddar cheese over the bread. Optionally sprinkle with freshly ground black pepper.
04 - Cover with the remaining two bread slices, buttered side up.
05 - Cook each side for 3 to 4 minutes, pressing gently with a spatula, until the bread is golden brown and cheese melts fully. Adjust heat to avoid burning.
06 - Remove sandwiches from heat and let rest for one minute. Drizzle 1 teaspoon of truffle oil over each sandwich.
07 - Slice sandwiches and serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • It transforms a five-minute lunch into something that tastes like you spent real time in the kitchen.
  • The truffle oil does all the heavy lifting, turning nostalgia into luxury without any fuss.
  • Perfect when you want comfort food that still feels a little special.
02 -
  • Medium heat is non-negotiable—high heat will char the bread before the cheese has a chance to melt, and you'll end up frustrated and hungry.
  • The truffle oil goes on after cooking, not before; heat destroys the delicate flavor you paid for, so respect the ingredient and add it at the end.
  • Let the sandwich rest for that one minute; it gives the cheese time to set slightly so it doesn't ooze everywhere when you cut into it.
03 -
  • Buy quality truffle oil and keep it in a cool, dark place; it loses its magic sitting in sunlight on your shelf.
  • If your bread keeps sticking to the pan, your heat is too high or your butter isn't quite the right temperature—medium is the sweet spot, not a suggestion.
  • Make both sandwiches at once rather than one at a time; they cook better together and you'll actually eat while one is still warm.
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