Truffle Grilled Cheese with Potato Wedges and Lemon Greens

This grilled cheese sandwich is anything but ordinary. Layers of fresh mozzarella, truffle-flecked caramelized onions and a creamy truffle sour cream dip take this classic comfort food to new heights. Paired with crispy roasted potato wedges and a bright lemony mixed greens salad, it’s a meal that feels both indulgent and balanced.

Perfect for a cozy dinner or a weekend lunch, this recipe proves that simple ingredients can create something truly special. The earthy aroma of truffle combined with the sweetness of caramelized onions and the tang of sour cream makes every bite unforgettable.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve the lemon. Thinly slice the mozzarella. In a small bowl, combine sour cream with ¼ teaspoon truffle zest (use ½ teaspoon for 4 servings); set aside.
2. Toss potato wedges on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 2 tablespoons water and 1 teaspoon sugar (2 teaspoons for 4 servings); cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl and stir in the remaining truffle zest. Wipe out the pan.
4. Place bread slices on your work surface. Top half of the slices with an even layer of mozzarella and the caramelized onion mixture; top with the remaining bread slices. Melt 1 tablespoon butter in the same pan over medium heat. Add the sandwiches; cook until golden brown on the first side, 3-5 minutes. Flip, add another 1 tablespoon butter to the pan and cook until the bread is golden and the cheese is melted, 3-5 minutes more. (For 4 servings, cook in batches, adding 1 tablespoon butter per side per batch.)
5. Meanwhile, toss mixed greens in a large bowl with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
6. Slice each grilled cheese sandwich in half diagonally. Divide among plates with potato wedges and salad on the side. Serve with the truffled sour cream for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with provolone, fontina or a mild gouda for a different flavor profile.

How do I store leftovers?

Store leftover grilled cheese and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It contains dairy but no meat.