Truffle Oil Grilled Cheese (Printable)

Sourdough and sharp cheddar toasted to golden perfection, finished with an aromatic truffle oil drizzle.

# What You Need:

→ Bread

01 - 4 slices sourdough or country-style bread

→ Cheese

02 - 5 oz sharp cheddar cheese, sliced or grated

→ Dairy & Oils

03 - 2 tablespoons unsalted butter, softened
04 - 2 teaspoons truffle oil (white or black), to taste

→ Seasonings

05 - Pinch of freshly ground black pepper (optional)

# Steps:

01 - Preheat a large nonstick skillet or griddle over medium heat.
02 - Evenly spread softened butter on one side of each bread slice.
03 - Place two bread slices, buttered side down, on the skillet. Layer the cheddar cheese evenly over the bread and sprinkle with black pepper if desired.
04 - Cover with the remaining bread slices, buttered side up.
05 - Cook for 3 to 4 minutes per side over medium heat, pressing gently, until the bread is golden brown and cheese is fully melted. Adjust heat to prevent burning.
06 - Remove sandwiches from the pan and let rest for 1 minute. Drizzle 1 teaspoon of truffle oil over each sandwich.
07 - Slice sandwiches and serve immediately.

# Expert Advice:

01 -
  • It takes five minutes of actual hands-on work but tastes like you've been planning it all morning.
  • Sharp cheddar and truffle oil are a conversation you'll want to have every time you make a grilled cheese again.
  • The crispy-outside, creamy-inside contrast never gets old, and it works equally well for lunch or a late-night craving.
02 -
  • Medium heat is not a suggestion—high heat will burn your bread before the cheese finishes melting, leaving you with a bitter-edged disappointment.
  • The one-minute rest after cooking is when the cheese sets just enough to stay inside the bread; skip this and you'll be scraping warm cheese off your plate.
03 -
  • If your truffle oil is expensive, save it for the finish—cooking with it is like burning a rare spice, and it wastes the whole point.
  • The moment you smell that golden-brown butter is the moment you should check the underside; it goes from golden to burnt faster than you'd think.
Go Back