Mushroom Swiss Grilled Cheese (Printable)

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

# Ingredient List:

→ 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

# How-To Steps:

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 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.
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 and cheese is melted, pressing gently with a spatula as needed.
07 - Slice and serve warm.

# Expert Hints:

01 -
  • It takes the nostalgic comfort of grilled cheese and adds an earthy, grown-up twist that feels both fancy and familiar.
  • Everything cooks in one skillet, and you're done in under half an hour with minimal cleanup.
  • The combination of nutty Swiss, caramelized mushrooms, and toasted rye creates layers of flavor that make each bite interesting.
  • It's versatile enough to serve for lunch, dinner, or even a late-night snack when you want something more satisfying than plain cheese.
02 -
  • Don't rush the mushrooms. If you cook them over heat that's too high, they'll steam instead of caramelize, and you'll lose that deep, savory flavor.
  • Medium-low heat is your friend when grilling the sandwich. Too hot and the bread burns before the cheese melts. Patience gives you that perfect golden crust with melty insides.
  • Let the mushrooms cool for a minute before assembling. If they're too hot, they can make the bread soggy or cause the cheese to slide out when you flip the sandwich.
03 -
  • Use a mix of butter and mayo on the outside of the bread. The mayo helps the bread brown evenly and adds a subtle tang without any greasy feel.
  • If your mushrooms release a lot of liquid, turn up the heat slightly toward the end of cooking to evaporate it quickly. Wet mushrooms make for a soggy sandwich.
  • Grate your own Swiss cheese from a block instead of buying pre-sliced. It melts smoother and tastes fresher.
  • Let the finished sandwich rest for 30 seconds before slicing. This keeps the cheese from oozing out all over the cutting board.
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