Mushroom Swiss Grilled Cheese (Printable)

A savory twist on the classic with earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread.

# 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

# How to Make It:

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. 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 brown and cheese is melted, pressing gently with a spatula as needed.
06 - Slice sandwiches diagonally and serve warm.

# Expert Suggestions:

01 -
  • The mushrooms get deeply caramelized and almost meaty, turning a simple sandwich into something that feels gourmet without any fuss.
  • It comes together in under half an hour, making it perfect for nights when you want something satisfying but don't have the energy for a big production.
  • The nuttiness of rye bread and the mild creaminess of Swiss cheese balance the earthy mushrooms in a way that feels both cozy and a little fancy.
02 -
  • Don't rush the mushrooms, if you stir them constantly they'll steam instead of browning and you'll miss out on all that deep, savory flavor.
  • Use medium low heat when grilling the sandwiches so the cheese has time to melt before the bread burns, patience here makes all the difference.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an extra crispy, golden crust that's hard to beat.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone can eat together.
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