Four Cheese Truffle Grilled (Print Version)

A decadent grilled sandwich with four cheeses, truffle oil, and crispy sourdough for gourmet comfort.

# What You’ll Need:

→ Bread

01 - 4 slices sourdough bread

→ Cheeses

02 - 2 ounces aged cheddar cheese, grated
03 - 2 ounces Gruyère cheese, grated
04 - 2 ounces mozzarella cheese, grated
05 - 2 ounces fontina cheese, grated

→ Spreads & Flavors

06 - 2 tablespoons unsalted butter, softened
07 - 2 teaspoons truffle oil

→ Optional Additions

08 - 1 tablespoon chives, finely chopped (optional)
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a medium mixing bowl, combine shredded cheddar, Gruyère, mozzarella, and fontina cheeses until evenly blended.
02 - Arrange the sourdough slices on a work surface. Spread a thin, even coating of softened butter on one side of each slice.
03 - Drizzle 1 teaspoon truffle oil over the unbuttered side of two bread slices.
04 - Distribute the cheese mixture evenly onto the two truffle-oiled sides.
05 - Sprinkle finely chopped chives and black pepper over the cheese if desired.
06 - Top with the remaining bread slices, ensuring the buttered sides face outward.
07 - Preheat a large skillet over medium-low heat. Place assembled sandwiches in the skillet and cook for 3 to 4 minutes per side, applying gentle pressure, until the bread is crisp and golden and the cheese is thoroughly melted.
08 - Transfer sandwiches to a cutting board, let them rest for 1 minute, then slice and serve while hot.

# Additional Tips::

01 -
  • Uses everyday ingredients with an upscale twist thanks to truffle oil
  • Ready in just twenty minutes for a fast but impressive lunch or dinner
  • Perfectly oozy and crisp with the ideal cheese pull every single time
  • Vegetarian friendly so it suits a wide variety of diets
02 -
  • This sandwich is high in calcium and protein
  • Freezes surprisingly well when wrapped tightly before grilling
  • Balances bold and subtle flavors so it never tastes one note
03 -
  • Never rush the grilling process a low and slow approach ensures the cheese is melting at the same pace that the bread is toasting
  • Use freshly grated cheese for the best melt store bought shredded cheese contains starches that affect texture
  • A little extra butter on the outside guarantees an epic golden finish

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