Enjoy the rich flavors of truffle in this gourmet grilled cheese sandwich. When you mix Fontina and Gruyere cheeses with black truffle butter and white truffle oil, you get a rich and savory taste that's great for a fancy lunch or dinner.
Ingredients: 8 slices of sourdough bread. 8 ounces of Fontina cheese, shredded. 4 ounces of Gruyere cheese, shredded. 2 tablespoons of black truffle butter. 2 tablespoons of white truffle oil. Salt, to taste. Black pepper, to taste.
Instructions: Set a griddle or skillet over medium heat to warm it up. On one side of every slice of sourdough bread, spread black truffle butter. Put four slices of bread on the griddle or skillet with the butter side down. Shred the Fontina and Gruyere cheeses and put them on all four slices of bread in the skillet. Add white truffle oil to each one. To taste, add salt and black pepper. Put the last two slices of bread on top of each sandwich, butter side up. About 3 to 4 minutes on each side, until the bread is golden brown and the cheese melts. Take it off the griddle or skillet and let it cool down a bit before serving. Cut it up and serve it hot.
Prep Time: 10 minutes
Cook Time: 10 minutes
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