truffle grilled cheese recipe from cooking with cocktail rings


Truffle Grilled Cheese Sandwiches

Everyone knows I’m a sucker for anything truffle. 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.  

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.



2 tablespoons extra-virgin olive oil

2 cup sliced crimini (baby bella) mushrooms

Kosher salt, to taste

Freshly ground black pepper, to taste

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



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).


Makes 2 sandwiches. 


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