Truffle Grilled Cheese

Everyone knows I’m a sucker for anything truffle. Truffle grilled cheese sandwiches are my favorite thing to make on chilly rainy days when all I want to do is curl up on the couch in a blanket and watch an entire season of a show on Netflix. I use Fontina cheese because it melts easily and is gooey and stringy when you bite into it. Check out more of my favorite cheeses to use for grilled cheese here.

Truffle Grilled Cheese Sandwiches

Key Ingredients in This Recipe

• Truffle Oil – Be mindful when buying truffle oil though, as not all oils are created equal. Truffle oil is often only olive oil with artificial flavorings rather than real truffle. I would recommend one like this one from Oregon Truffle Oil that contains only light olive oil and truffles.
• Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
• Fontina cheese – Fontina is a mild, cow’s milk cheese from Italy. It melts really well, creating that gooey, stringy cheese pull of your dreams. If you can’t find Fontina, Gouda makes a good substitute.
• Sourdough bread – I love the tangy flavor of sourdough bread. The sourdough starter and fermenting the bread gives it that signature airy, fluffy texture and more complex flavor.
• Arugula – Wild arugula is added to this grilled cheese for the peppery flavor of the greens. Easily omit if greens aren’t your thing! 

How to Make Grilled Cheese

1. Cook the mushrooms. Heat a large skillet over medium heat, add olive oil and heat through. Add the mushrooms and sauté, stirring occasionally.
2. Season the mushrooms. Season with salt so the mushrooms release their moisture and they begin to shrink. Increase the heat to high and continue to sauté until the mushrooms are golden brown. Season with pepper then remove from the pan to a small bowl and set aside.
3. Heat the truffle oil. Heat a large skillet or griddle over medium-low heat, add the truffle oil and heat through. Thinly spread one side of each bread slice with butter.
4. Add the bread. Place half of the slices of bread, butter-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices. Then divide the mushrooms and arugula on top of the cheese. Top the sandwiches with the second slice of bread, butter side up.
5. Flip the sandwich. When the underside is golden brown, about 4 minutes, use a spatula to flip the sandwiches over. Gently press down on the sandwiches to help melt the cheese, but be careful not to smash it. Cook until the second side is golden brown and the cheese is melted.
6. Serve. Cut the sandwiches in half on a cutting board and serve immediately. It always goes well with a side of tomato soup (optional).

Tips and Tricks for This Recipe

• While sourdough is my favorite bread, you can substitute with another type.
• The Fontina cheese can be substituted with Gouda if needed. Another stringy cheese like Mozzarella will also do.
• Serve the warm grilled sandwich with a cup of your favorite soup.

Other Recipes to Try

If you enjoyed this grilled cheese recipe, give these others a try:

• Lobster Grilled Cheese with Avocado
• Pimento Cheese Fried Chicken Sandwich
• Croissant Club Sandwich with Crispy Prosciutto
• Heirloom Tomato and Mozzarella Sandwich

Truffle Grilled Cheese Sandwiches

Print Pin

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 2

US Customary – Metric

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cup sliced crimini, baby bella mushrooms
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons black truffle oil
• 4 ½”-thick slices sourdough bread
• 3 tablespoons unsalted butter
• ½ pound Fontina cheese, thinly sliced
• ½ packed cup wild arugula

Instructions:

• Heat a large skillet over medium heat, add olive oil and heat through. Add the mushrooms and sauté, stirring occasionally, about 3 minutes.
• Season with salt so the mushrooms release their moisture and they begin to shrink. Increase the heat to high and continue to sauté until the mushrooms are golden brown, about an additional 3 minutes. Season with pepper then remove from the pan to a small bowl and set aside.
• Heat a large skillet or griddle over medium-low heat, add the truffle oil and heat through. Thinly spread one side of each bread slice with butter.
• Place half of the slices of bread, butter-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices. Then divide the mushrooms and arugula on top of the cheese. Top the sandwiches with the second slice of bread, butter side up.
• When the underside is golden brown, about 4 minutes, use a spatula to flip the sandwiches over. Gently press down on the sandwiches to help melt the cheese, but be careful not to smash it. Cook until the second side is golden brown and the cheese is melted.
• Cut both sandwiches in half and serve immediately. It always goes well with a side of tomato soup (optional).

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