Truffled Grilled Cheese
This is a personal favorite. I love the gooey, homey simplicity of a great grilled cheese, and I find the addition of white truffle oil adds a surprising new depth of flavor to a classic favorite, elevating it from an everyday snack to something you can serve as an hors d’ouerves at a fancy dinner party. You can wow your friends without much effort.
|It’s soooooo goooey!
Fleur de sel, literally “blossoms of salt” is natural French sea salt, collected from coastal salt flats. The receding ocean waters leave delicate crystals of flavorful salt behind to be harvested. Although many regions produce great sea salt, my own personal favorite is from Camargue.
I recommend a Panini press for this grilled cheese, as the alternating textures of char and crunch and chewy melted cheese make for a wonderful experience, but you can certainly cook it in a skillet or even a waffle iron (!).
2 tablespoon unsalted butter
2 tablespoons white truffle oil
4 slices of hearty bread, such as country style white or some kind of multi-grain
4 thin slices of sharp cheddar cheese
4 slices of American cheese
fleur de sel
Heat Panini Press.
Melt butter over low heat and stir in truffle oil. Lightly brush all sides of bread slices. Layer cheese on two slices bread, alternating between cheddar and American. Sprinkle a few grains of fleur de sel over cheese. Top with another slice of bread.
Place both sandwiches on panini maker and gently compress until somewhat flattened. Grill about six minutes or until cheese is fully melted and bread is nicely charred.
With a brush dab a bit more melted truffle butter over finished sandwiches and sprinkle a few more grains of fleur de sel. Halve or quarter and serve immediately.