Save to Pinterest The smell of mushrooms browning in butter pulled my neighbor through the back door one Saturday afternoon. I was making lunch for myself, just tinkering with what I had in the fridge, when she appeared in my kitchen asking what smelled so good. I handed her half the sandwich I'd just pressed in the skillet, and she stood there eating it over the sink, nodding with her eyes closed. That's when I knew this simple combination was worth keeping around.
I started making these sandwiches on nights when I didn't feel like much effort but still wanted something that tasted intentional. My partner would come home late from work, and I'd have one waiting in the warm oven, the cheese still gooey. We'd sit at the counter with a bottle of something crisp and cold, and the day would finally feel like it had settled. It became our Thursday tradition without us ever planning it that way.
Ingredients
- Cremini or white button mushrooms: Cremini have a deeper, earthier flavor, but white buttons work beautifully and are always easy to find. Make sure to cook them long enough to get rid of all their moisture, or your sandwich will turn soggy.
- Shallot: Milder and sweeter than onion, it melts into the mushrooms and adds a subtle backbone of flavor without overpowering the cheese.
- Garlic: Just one clove is enough to brighten everything up. Add it at the end so it stays fragrant and doesn't burn.
- Swiss cheese: It melts like a dream and has that nutty, slightly sweet flavor that plays perfectly with mushrooms. Don't skip the double layer, it makes all the difference.
- Unsalted butter: You'll use some for the mushrooms and some for the bread. Softened butter spreads more evenly and gives you that golden, crispy crust.
- Rye bread: The slight tang and hearty texture stand up to the rich filling without getting mushy. If you only have sourdough or whole wheat, those work too.
- Olive oil: Helps the mushrooms cook evenly and adds a little fruity richness to the base.
- Salt and black pepper: Season the mushrooms well while they cook. It brings out their flavor in a way that seasoning at the end just can't.
- Fresh thyme: Optional, but it adds a woodsy note that makes the whole sandwich smell like something from a cafe.
Instructions
- Start the mushrooms:
- Heat the olive oil and a tablespoon of butter in your skillet over medium heat until the butter foams. Toss in the shallot and let it soften for about a minute, stirring so it doesn't brown too fast.
- Cook the mushrooms:
- Add the sliced mushrooms and stir them around so they're coated in the fat. Let them cook for 5 to 7 minutes, stirring occasionally, until they're golden and all the liquid has cooked off. Stir in the garlic and thyme, cook for another minute, then season with salt and pepper and take the pan off the heat.
- Build the sandwiches:
- Lay out your four slices of rye bread. Put a slice of Swiss on two of them, spoon the mushroom mixture evenly over the cheese, then add another slice of Swiss on top. Close each sandwich with the remaining bread.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, covering the bread all the way to the edges. This is what gives you that crispy, golden crust.
- Grill the sandwiches:
- Wipe out the skillet and set it back over medium low heat. Place both sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is fully melted.
- Serve:
- Slice each sandwich in half and serve it while it's still warm and the cheese is stretchy. A little flaky salt on top is a nice touch if you have it.
Save to Pinterest There was one night I made these for a friend going through a rough breakup. She sat at my table, quiet and tired, and ate the whole sandwich without saying much. When she finally spoke, it was just to ask if I'd make it again next week. Food doesn't fix things, but it can hold space for someone while they figure things out. That's what this sandwich did that night.
Choosing Your Cheese
Swiss is classic here, but I've also used Gruyere when I wanted something a little funkier and Emmental when I wanted it milder and sweeter. All three melt beautifully and have that slight nuttiness that works with mushrooms. If you're feeling adventurous, a mix of Swiss and a sharp white cheddar adds a nice bite. Just avoid anything too oily or processed, it won't melt the same way and the texture suffers.
Getting the Bread Right
Rye bread is sturdy and flavorful, and it doesn't fall apart under the weight of the mushrooms and melted cheese. If you can find a seeded rye, even better. The caraway seeds add a little extra character. Sourdough is my second choice because it has that slight tang and a good chew. Avoid soft white bread, it turns to mush. You want something with structure that can stand up to the filling and the heat of the pan.
Serving and Pairing Ideas
This sandwich is rich and satisfying on its own, but it really shines next to a bowl of tomato soup or a simple green salad with a sharp vinaigrette. I've also served it with pickles and a handful of kettle chips when I wanted something more casual. If you're drinking wine, go for something crisp and bright like a Sauvignon Blanc or a dry Riesling. The acidity cuts through the richness of the cheese and butter in the best way.
- Add a smear of Dijon mustard to the inside of the bread before you build the sandwich for a little sharpness.
- Serve with a side of cornichons or pickled onions to balance the richness.
- Pair with a light lager or a sparkling water with lemon if you're not in the mood for wine.
Save to Pinterest This sandwich has become one of those recipes I make without thinking, the kind that feels easy and comforting no matter what kind of day it's been. I hope it finds a spot in your kitchen the same way it did in mine.
Recipe Help Center
- → Can I use different mushroom varieties?
Absolutely. Cremini and white button mushrooms work wonderfully, but you can also use portobello, shiitake, or oyster mushrooms. Each variety brings its own earthy depth to the sandwich.
- → What cheese alternatives work well?
Gruyère and Emmental are excellent substitutes for Swiss cheese, offering similar melting qualities and complementary flavors. You can also try Jarlsberg or provolone for different taste profiles.
- → How do I prevent a soggy sandwich?
The key is cooking the mushrooms until all liquid has evaporated, which typically takes 5-7 minutes. This removes excess moisture that could make the bread soggy.
- → What bread alternatives can I use?
While rye bread provides wonderful flavor and texture, sourdough, whole wheat, or marble bread work equally well. Choose a sturdy bread that holds up to butter and cheese.
- → What should I serve alongside this sandwich?
Tomato soup pairs beautifully, as do crisp salads and lighter sides. A Sauvignon Blanc or other dry white wine complements the earthiness of the mushrooms and richness of the cheese.
- → Can I prepare the mushroom filling ahead?
Yes, the mushroom mixture can be prepared several hours in advance and stored in the refrigerator. Reheat gently before assembling and cooking the sandwich.