Four Cheese Truffle Grilled Cheese

Sourdough filled with a blend of four cheeses and a touch of truffle oil delivers a luxurious, melty bite.

# Components:

01 - 1 1/2 ounces aged cheddar, grated

02 - 1 1/2 ounces Gruyère, grated

03 - 1 1/2 ounces mozzarella, sliced or grated

04 - 1 1/2 ounces fontina, sliced or grated

05 - 4 slices hearty sourdough bread

06 - 2 tablespoons unsalted butter, softened

07 - 1 1/2 teaspoons truffle oil, or to taste

08 - 1 tablespoon finely chopped chives (optional)

09 - Freshly cracked black pepper, to taste

01 - In a small bowl, blend all grated and sliced cheeses until evenly mixed.

02 - Spread unsalted butter on one side of each bread slice. On the unbuttered side of two slices, drizzle or brush truffle oil.

03 - Distribute cheese mixture evenly onto the truffle oil-coated bread slices. Sprinkle with chives and black pepper if desired.

04 - Top with remaining bread slices, ensuring buttered sides are facing outward.

05 - Preheat a nonstick skillet or grill pan over medium-low heat. Place sandwiches in pan and press gently.

06 - Grill 3 to 4 minutes per side, or until bread is deep golden brown and cheese is melted.

07 - Remove sandwiches from heat, let rest for 1 minute, cut in halves, and serve hot.

01 -

The truffle oil’s earthy perfume makes this grilled cheese feel like something you’d order at a fancy bistro, but it’s done in twenty minutes.
The melty blend of four cheeses creates layers of flavor that go beyond anything from childhood.

02 -

If you get impatient and turn the heat too high, the outside burns before the cheese even melts—slow and steady wins here.
Swapping in black truffle butter instead of truffle oil made the crust even more fragrant (and I might never go back).

03 -

Letting the sandwiches rest for a brief minute after grilling helps the cheese settle, creating cleaner slices.
Using day-old bread delivers sturdier, more satisfying crunch and soaks up less butter.