Truffle Oil Grilled Cheese (Printable)

Buttery sourdough with melted sharp cheddar and a fragrant drizzle of truffle oil.

# 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 butter one side of each bread slice.
03 - Place two bread slices, butter side down, in the skillet. Layer the cheddar cheese evenly over the bread and sprinkle with black pepper if using.
04 - Cover with the remaining bread slices, buttered side up.
05 - Cook for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted. Adjust heat to prevent burning.
06 - Remove from heat and let rest for 1 minute. Drizzle each sandwich with 1 teaspoon of truffle oil, then slice and serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent but comes together faster than ordering takeout, with ingredients most kitchens already have.
  • The truffle oil transforms something humble into something that feels like a small luxury, perfect for when you want comfort food that doesn't feel ordinary.
02 -
  • The heat has to be medium, not high—I learned this by burning the outside while the cheese stayed cold inside, and it taught me that patience with grilled cheese is everything.
  • Adding the truffle oil after cooking, not before, keeps its fragrance alive instead of cooking it away into nothing.
03 -
  • Use a spatula with a thin edge and move confidently when you flip—hesitation is what causes the sandwich to break apart.
  • If the cheese isn't melting fast enough but the bread is browning, lower the heat slightly and cover the skillet with a lid for a minute to trap steam.
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