Mushroom Swiss Grilled Cheese (Printable Version)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread for a savory, satisfying 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
06 - 1 tablespoon unsalted butter for sautéing

→ Bread

07 - 4 slices rye bread

→ Seasonings

08 - 1 tablespoon olive oil
09 - Salt and black pepper to taste
10 - 1 teaspoon fresh thyme leaves

# How to Prepare:

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 brown 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 one 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 on each sandwich. Cover with the remaining bread slices to enclose.
05 - Spread softened butter evenly on the outside of each sandwich.
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 sandwiches diagonally and serve warm.

# Expert Suggestions:

01 -
  • It takes the comfort of grilled cheese and gives it a grown up upgrade without any fuss.
  • The mushrooms add a meaty, earthy richness that makes it feel like a real meal, not just a snack.
  • Everything comes together in one skillet, so cleanup is almost as easy as the cooking.
  • It works just as well for a quick weeknight dinner as it does for a cozy weekend lunch.
02 -
  • Don't rush the mushrooms. If you pull them off the heat while they're still releasing water, your sandwich will be soggy no matter how well you grill it.
  • Use medium low heat when grilling the sandwiches. Too hot and the bread burns before the cheese melts. Too low and it takes forever and the bread gets tough.
  • Softened butter spreads way more evenly than cold butter. I learned this after tearing more bread than I care to admit.
03 -
  • Press the sandwich gently with your spatula while it cooks. This helps the cheese melt faster and makes sure everything sticks together.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Let the sandwich rest for a minute after you take it off the heat. The cheese sets just enough to make slicing cleaner and less messy.
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