Mushroom Swiss Grilled Cheese (Printable Version)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread. A savory vegetarian classic.

# 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, 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 5-7 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 generously.
06 - Wipe out the skillet and return to medium-low heat. Add sandwiches and cook 3-4 minutes per side until bread is golden brown and cheese is melted, pressing gently with a spatula as needed.
07 - Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • It takes the comfort of grilled cheese and adds actual substance without losing that gooey, crispy magic.
  • The earthy mushrooms and nutty Swiss create a flavor that feels grown up but still satisfies that melted cheese craving.
  • You can make it with whatever you have on hand and it still turns out better than most restaurant versions.
02 -
  • If your mushrooms are releasing a lot of water, turn up the heat slightly and let that liquid evaporate completely before adding garlic, otherwise everything steams instead of caramelizes.
  • Medium low heat is key for grilling, too hot and the bread burns before the cheese melts, too low and it just gets greasy.
  • Press gently with the spatula but don't smash the sandwich flat, you want contact with the pan without squeezing out all the filling.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust without hot spots.
  • Let the butter come to room temperature before spreading it, cold butter will tear your bread and leave bare spots that won't crisp up.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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