Mushroom Swiss Grilled Cheese (Print View)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread for a savory, satisfying sandwich.

# Components:

→ Vegetables

01 - 1 cup cremini or white button mushrooms, cleaned and sliced
02 - 1 small shallot, finely chopped
03 - 1 clove garlic, minced

→ Dairy

04 - 4 slices Swiss cheese
05 - 2 tablespoons unsalted butter, softened, plus extra for sautéing

→ Bread

06 - 4 slices rye bread

→ Seasonings

07 - 1 tablespoon olive oil
08 - Salt and black pepper to taste
09 - 1 teaspoon fresh thyme leaves, optional

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add shallot and sauté for 1 minute until softened.
02 - Add mushrooms and cook, stirring occasionally, for 5 to 7 minutes until golden and any liquid has evaporated. Stir in garlic and thyme; cook for 1 minute. Season with salt and black pepper. Remove from heat and set aside.
03 - Lay out rye bread slices. Place a slice of Swiss cheese on two of the bread slices.
04 - Spoon the mushroom mixture evenly over the cheese, then top with another slice of Swiss cheese. Cover with the remaining bread slices.
05 - Butter the outsides of each sandwich generously.
06 - Wipe out the skillet and return to medium-low heat. Add sandwiches and cook 3 to 4 minutes per side until bread is golden brown and cheese is melted, pressing gently with a spatula as needed.
07 - Slice each sandwich diagonally and serve warm.

# Expert Advice:

01 -
  • The mushrooms add an earthy richness that makes this feel like a gourmet lunch without any fuss.
  • Swiss cheese melts beautifully and has a nutty sweetness that plays perfectly with rye.
  • It comes together in under half an hour, so you can have something special even on a busy weekday.
  • The crispy, buttery exterior gives way to a creamy, savory center that's pure comfort.
02 -
  • Don't rush the mushrooms or they'll steam instead of caramelize, which means you lose all that golden, savory flavor.
  • Use medium-low heat for grilling the sandwich or the bread will burn before the cheese melts, and nobody wants that sad situation.
  • Make sure the butter on the outside reaches the edges, otherwise you get pale, floppy corners instead of crispy ones.
03 -
  • Let the mushrooms cook undisturbed for a minute or two between stirs so they develop a proper golden crust.
  • Press the sandwiches gently with the spatula while they cook to help the cheese melt faster and the bread crisp more evenly.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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