Mushroom Swiss Grilled Cheese (Printable)

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

# What You 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

# Step-by-Step:

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, 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. 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 outsides of each sandwich generously.
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 and cheese is melted, pressing gently with a spatula as needed.
06 - Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The earthy mushrooms make every bite feel grown up and satisfying, nothing like the grilled cheese you ate as a kid.
  • It comes together in under half an hour, perfect for when youre hungry but dont want to commit to a big cooking project.
  • The rye bread adds a slight tang that balances the richness of the melted Swiss beautifully.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • Dont rush the mushrooms, if you cook them over heat thats too low or crowd the pan, they will steam and turn rubbery instead of caramelizing.
  • Let the butter soften at room temperature before spreading it on the bread, cold butter will tear the slices and leave bare spots that wont brown properly.
  • Use medium low heat when grilling the sandwiches, too hot and the bread burns before the cheese melts, too low and you lose that crispy texture.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an especially crispy, golden crust.
  • Let the sandwiches rest for a minute after grilling before you slice them, this gives the cheese a moment to set so it doesnt all ooze out when you cut.
  • If your bread slices are thick, cover the skillet with a lid for the last minute of cooking to help the cheese melt all the way through without burning the outside.
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