Mushroom Swiss Grilled Cheese (Printable Version)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread for a satisfying vegetarian 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 additional 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 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 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 diagonally and serve warm.

# Expert Tips:

01 -
  • The earthy mushrooms soak up butter and garlic in a way that makes even basic ingredients taste luxurious.
  • It comes together fast enough for lunch but feels special enough to serve when someone stops by unexpectedly.
  • The rye bread crisps beautifully and holds up to all that melted cheese without getting soggy.
  • You can taste every layer, the sharpness of Swiss, the sweetness of shallots, the woodsy thyme, all in one bite.
02 -
  • Don't rush the mushrooms. If you pull them off the heat too early, they'll be rubbery and watery instead of tender and caramelized.
  • Keep the heat on medium low when grilling the sandwiches. Too hot and the bread burns before the cheese melts. Patience gives you an even, golden crust.
  • Butter the bread all the way to the edges. The corners are the first to burn if they're dry, and they're also the most satisfying when they're crispy.
03 -
  • Press the sandwich gently with your spatula while it grills. It helps the cheese melt faster and keeps everything compact without squishing out the filling.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you grill the rest. They'll stay crispy and the cheese won't harden.
  • Use a cast iron skillet if you have one. It holds heat evenly and gives you the most consistent golden crust without hot spots.
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