Truffle Gruyère Melt (Printable Version)

Melty Gruyère and fragrant truffle oil pressed between crispy sourdough slices for an indulgent twist.

# 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 tbsp unsalted butter, softened
04 - 1 to 2 tsp truffle oil (white or black), to taste

→ Seasoning

05 - Freshly ground black pepper, to taste
06 - Pinch of sea salt (optional)

# Step-by-Step Guide:

01 - Lay out the bread slices and spread a thin layer of softened butter on one side of each slice.
02 - Flip the bread slices and drizzle 1 to 2 teaspoons of truffle oil onto the unbuttered side of two slices.
03 - Evenly distribute the grated or sliced Gruyère on the truffle oil drizzled slices; season lightly with black pepper and a pinch of sea salt if desired.
04 - Top the cheese-covered slices with the remaining bread, keeping the buttered side facing outward.
05 - Heat a non-stick skillet or grill pan over medium-low heat and place the sandwiches inside.
06 - Cook each side for 3 to 4 minutes, pressing gently, until the bread is golden and crisp and cheese is melted. Reduce heat if bread browns too quickly.
07 - Remove sandwiches from heat, let rest for 1 minute, slice, and serve immediately.

# Additional Tips::

01 -
  • It tastes like restaurant comfort food but takes less time than deciding what to watch.
  • Gruyère melts into this creamy, nutty dream that somehow gets better with each bite.
  • The truffle oil does the heavy lifting—your guests will think you've been in the kitchen for hours.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with a burnt exterior and cold cheese filling.
  • The truffle oil gets stronger as it sits, so taste a tiny bit first—you can always add more, but you can't take it back.
03 -
  • Use a spatula to press gently while cooking; it helps the cheese melt faster without squishing the bread into submission.
  • If your bread is browning too fast, lower the heat and give the cheese more time—patience here means perfect melting instead of burnt disappointment.
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