Mushroom Swiss Grilled Cheese (Print)

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 frequently, 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 - Spread softened butter evenly on 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 melted, pressing gently with a spatula as needed.
06 - Slice each sandwich diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the humble grilled cheese and gives it grown up flavors without any fuss or fancy techniques.
  • The mushrooms add a meaty texture that makes this feel like a real meal, not just a snack.
  • Rye bread brings a slight tang that cuts through the richness of the cheese and butter perfectly.
  • It comes together in under half an hour, making it ideal for weeknight dinners or lazy weekend lunches.
02 -
  • Do not rush the mushrooms. If you crank the heat too high, they steam instead of brown, and you lose all that caramelized flavor.
  • Butter the bread all the way to the edges, or the corners will stay pale and soft while the center crisps up.
  • Use medium low heat when grilling the sandwiches. Too hot and the bread burns before the cheese melts.
  • Let the mushroom mixture cool slightly before assembling so the bread doesn't get soggy from trapped steam.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and bond with the mushrooms.
  • If you want extra crispy bread, spread a little mayonnaise on the outside instead of butter. It browns beautifully and adds a subtle tang.
  • Make extra mushroom filling and store it in the fridge. It keeps for three days and tastes amazing on toast, pasta, or scrambled eggs.
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