Mushroom Swiss Grilled Cheese (Print View)

Sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread for an elevated comfort food sandwich.

# What You’ll Need:

→ 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

# How To Make It:

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 released 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. Spoon the mushroom mixture evenly over the cheese, then top with another slice of Swiss cheese. Cover with the remaining bread slices.
04 - Butter the outer surfaces of each assembled sandwich.
05 - 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 fully melted, pressing gently with a spatula as needed.
06 - Slice sandwiches diagonally and serve warm.

# Expert Suggestions:

01 -
  • The mushrooms add a savory depth that makes this feel like a restaurant sandwich, even though it takes less than half an hour.
  • Swiss cheese melts beautifully without getting greasy, and the nutty flavor plays perfectly with earthy mushrooms and rye.
  • It's the kind of meal that feels indulgent but uses ingredients you probably already have in your fridge.
02 -
  • Don't rush the mushrooms, they need time to release their moisture and caramelize properly or they'll steam instead of browning.
  • Keep the heat at medium low when grilling the sandwiches so the cheese has time to melt before the bread burns.
  • Softening the butter before spreading makes a huge difference in getting an even, crispy crust without tearing the bread.
03 -
  • Press down gently but firmly with your spatula while grilling, it helps the layers meld together and speeds up the melting.
  • If your mushrooms release a lot of liquid, let them cook a bit longer until the pan is almost dry before adding the garlic.
  • Make extra mushroom mixture and store it in the fridge, it's great on toast, omelets, or stirred into pasta later in the week.
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