There are few things as delicious as a well made grilled cheese sandwich. We created this simple recipe as a way to show off Burgundy truffles in a different light. Instead of shaving them raw on top of a dish, we slice and shingle them inside the grilled cheese, so they cook as the sandwich does.
We use Comté in this recipe, which is a beautiful unpasteurized cow’s milk cheese from Franche-Comté in eastern France. If you can find it, use it. It will make a big difference.
Spread a thin layer of Dijon mustard on all four slices of the sourdough.
Lay one layer of Comté on two of the slices.
Top this layer of cheese with a generous amount of sliced Burgundy truffles. Season lightly with Balinese Truffle Salt.
Place another layer of cheese on top of the truffles, and top with the last slices of bread.
Heat the olive oil and butter in a pan over medium heat until the butter begins to foam.
Add the sandwiches to the pan and lower the heat to medium-low. You want to cook the sandwiches gently so the cheese melts and they develop a beautiful, golden crust.
Flip the sandwich and continue cooking until both sides are golden brown and delicious and the cheese is melted.
Sprinkle a little more Balinese Truffle Salt on top and enjoy!
Recipe Note
Want to take your dishes to next level with a step-by-step video instruction? We have on demand classes that feature dishes you never knew you could make at home. Click here! Interested in a private event with truffle shuffle? Click here to learn more.
