- 8 slices brioche or French bread (each about 1/4 inch thick)
- 1/4 cup softened unsalted butter
- 1 tablespoon truffle oil
- 1/3 pound sliced De Soto (or Swiss-style) cheese
Place the bread slices on a clean work surface.
Combine the butter and truffle oil in a small bowl and stir to combine.
Divide the cheese slices evenly among half of the bread slices, and then top with the remaining bread slices to form sandwiches.
Brush both sides of the sandwiches with even amounts of the softened butter-truffle oil mixture.
Grill the sandwiches on a hot griddle or in a nonstick skillet over medium heat until golden and the cheese has melted, 2 to 3 minutes on each side.
Cut each sandwich into 5 finger-size slices to serve.