Truffle Grilled Cheese
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.
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There’s nothing cozier than a truffle grilled cheese on a rainy day — golden, buttery sourdough filled with gooey Fontina, earthy mushrooms, and a drizzle of aromatic truffle oil. It’s the kind of sandwich that feels gourmet but comes together in minutes. Perfect for lunch, dinner, or a lazy weekend craving. If you love this recipe, try lobster grilled cheese with avocado, croissant club sandwich with crispy prosciutto, or heirloom tomato and mozzarella sandwich next.
Why You’ll Love This Recipe
- Elevated comfort food – Classic grilled cheese gets a luxe twist with truffle oil and Fontina.
- Quick and easy – Ready in under 15 minutes with simple ingredients.
- Perfect for cozy days – Ideal for when you’re craving something indulgent yet comforting.
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!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Always cook grilled cheese low and slow — it gives the bread time to turn golden without burning while the cheese melts evenly inside.
Swaps and Substitutions
- Cheese: Can’t find Fontina? Swap it for Gouda, Havarti, or Mozzarella for a similar melt and texture.
- Bread: Sourdough brings tang and crunch, but French bread or brioche work great too.
- Truffle oil: If you’re out, try a drizzle of garlic-infused olive oil for a similar depth of flavor.
- Greens: Not a fan of arugula? Baby spinach adds a milder touch.
How to Make Truffle Grilled Cheese (Step-by-Step)
Heat a large skillet over medium heat, add olive oil and heat through. Add the mushrooms and sauté, stirring occasionally.
Step 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.
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.
Step 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).
How to Serve Truffle Grilled Cheese
- Pair with a classic tomato soup or roasted red pepper bisque for the ultimate comfort meal.
- Serve halved or quartered as a bite-sized party appetizer.
- Add a side salad with lemon vinaigrette to balance the richness.
- Finish with a sprinkle of flaky salt or a drizzle of extra truffle oil before serving.
How to Store Truffle Grilled Cheese
- Refrigerate: Wrap leftovers in foil or an airtight container for up to 2 days.
- Reheat: Warm on a skillet over medium-low heat until crisp and gooey again — avoid microwaving if possible.
- Freeze: Not recommended; the texture of the cheese and bread will change after thawing.
FAQ – Frequently Asked Questions
Can I make this without truffle oil?
Yes! Substitute a touch of garlic or rosemary-infused olive oil for a delicious, aromatic twist.
What’s the best cheese pull cheese for grilled cheese?
Fontina, Gouda, or a low-moisture mozzarella are your best bets for that perfect, melty stretch.
Can I make this in an air fryer?
Definitely — air fry at 375°F for about 6–7 minutes, flipping halfway through.
Do I need to use arugula?
Not at all. It adds a peppery bite, but you can omit it or replace it with spinach.
What soups pair best with truffle grilled cheese?
Tomato soup is classic, but creamy mushroom or butternut squash soup make great pairings too.
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
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Truffle Grilled Cheese Sandwiches
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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).
Notes:
Always cook grilled cheese low and slow — it gives the bread time to turn golden without burning while the cheese melts evenly inside.
Nutrition:
Calories: 1203kcal | Carbohydrates: 71g | Protein: 45g | Fat: 83g | Saturated Fat: 37g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1685mg | Potassium: 552mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1572IU | Vitamin C: 0.1mg | Calcium: 709mg | Iron: 6mg
DID YOU MAKE THIS?
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So good! Would have never thought to put the truffle oil in the pan but it came out perfectly and evenly distributed the truffle. Will definitely make it again!
I think I have a truffle and cheese addiction! First I made your truffle lobster mac and cheese and now this sandwich. It is so good. Something about the crispy bread and the cheese pull that has a hold over me!
This is delicious. The arugula is the perfect additive. It’s rich, creamy – truly decadent. Worth every moment of preparation!
Thank you so much for sharing, I’m so happy to hear you enjoyed!!