Food & Drink

This Truffled Grilled Cheese Recipe Will Blow Your Mind

This Truffled Grilled Cheese Recipe Will Blow Your Mind
Antonis Achilleos

Truffle. Grilled. Cheese. Those three words alone are enough to make our mouths water. One of our all-time favorite comfort foods gets a luxurious upgrade with the help of truffled cheese, bacon, and chives in Grilled Cheese Kitchen ($13;, a collection of ooey-gooey recipes from Heidi Gibson and her husband Nate Pollak, owners of San Francisco-based restaurant The American Grilled Cheese Kitchen. “The best part is that the truffled cheese browns and crisps in the holes of the bread as it cooks on the griddle; the effect is amazing,” writes Gibson. “Be patient and don’t move the sandwich around the pan while it’s cooking. Once you taste that crusty cheese, you’ll know what I mean.” Oh man. Try the recipe below.

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Truffled Grilled Cheese with Bacon and Chives

Serves 2 as a main dish or 4 as an appetizer


1 tbsp salted butter, at room temperature
4 slices ciabatta
4 slices Boschetto al Tartufo or other semisoft truffled cheese
4 strips thick-sliced bacon, cooked until crisp and drained
2 tbsp crème fraîche
1 tsp truffle oil
6 fresh chives, minced

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1. Heat a cast-iron or nonstick skillet over medium-low heat
2. Spread the butter on one side of each bread slice, dividing it evenly. Place two slices, buttered side down, on a clean cutting board. Layer one slice of the Boschetto al Tartufo, two strips of the bacon, and then a second slice of the cheese on top of each. Finish with the remaining slices of bread, buttered side up.
3. Using a wide spatula, place both sandwiches in the pan, cover, and cook until the bottoms are nicely browned, about 2 minutes. Turn and cook until the cheese melts through the holes of the ciabatta on the bottoms and is lightly browned, about 2 minutes longer.
4. Cut each sandwich in half for an entrée, or into quarters for an appetizer. Top each piece with a dollop of crème fraîche, a drizzle of truffle oil, and a sprinkle of chives and serve immediately. 

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