Fall recipe: Grilled cheese with gruyere and truffle butter

Fall is the perfect time to enjoy that old classic: soup and grilled cheese. But, I like to experiment with the classic by changing up their basic parts. Therefor, I came up with this fantastically delicious spin on a traditional grilled cheese.

The secret? Truffle butter.

Listen, I never asked to have expensive taste. And, believe me, my taste is not exclusively expensive as evidenced by the fact that I used truffle butter to make grilled cheese of all things. (Not to mention the ham I cooked in Dr. Pepper, the crescent-roll jalapeño poppers I made last Super Bowl Sunday, and the retro-jello-mold cranberry sauce I make every Thanksgiving; I mean I can really kitsch it up when I want to). 

That said, I do really love truffles. But the great thing about truffle oil (and, by extension, truffle butter) is that a little bit goes a long way when it comes to infusing any dish with that yummy truffle flavor. 

I've listed instructions for making one sandwich, since I don't like to share my truffle butter with anyone. If you are a nicer person than me, you can easily double the recipe.

Ingredients:

2 slices good quality sandwich bread (I like white, but buy mine from a local bakery that does it up right. If you really insist of spreading truffle butter on Wonder bread, however, I won't tell anyone.)

1-2 oz. gruyere cheese, grated

1 tablespoon truffle butter (buy pre-made or mix a bit of truffle oil into room-temperature butter)

01. Spread truffle butter on one side of each slice of bread. Heat a skillet over medium heat.

02. Lay your first slice buttered-side-down into the skillet, add gruyere and top with your second slice of bread, buttered-side-up.

03. Grill until golden brown, then flip (taking care not to spill any cheese) and grill on the other side.

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