Mushroom Swiss Grilled Cheese (Printable)

Savory grilled cheese featuring sautéed mushrooms and creamy Swiss cheese on 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 Steps:

01 - Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add chopped shallot and sauté for 1 minute until softened.
02 - Add sliced mushrooms and cook, stirring frequently, for 5 to 7 minutes until golden brown and any released liquid has evaporated. Stir in minced garlic and thyme, then cook for 1 minute. Season with salt and black pepper to taste. Transfer to a plate and set aside.
03 - Lay out all 4 rye bread slices. Place one slice of Swiss cheese on two of the bread slices. Divide the mushroom mixture evenly between the two cheese-topped slices, then top each with another slice of Swiss cheese. Cover each with a remaining bread slice.
04 - Spread softened butter generously on the outside surfaces of both sandwiches.
05 - Wipe out the skillet and return to medium-low heat. Place sandwiches in the skillet and cook for 3 to 4 minutes on the first side until the bread is golden brown. Flip carefully and cook the second side for 3 to 4 minutes until the bread is golden and the cheese is fully melted, pressing gently with a spatula as needed.
06 - Remove sandwiches from heat. Slice diagonally if desired and serve immediately while warm.

# Expert Tips:

01 -
  • It takes the comfort of grilled cheese and adds a grown up, earthy depth that feels both cozy and sophisticated.
  • The mushrooms get caramelized and sweet, which plays beautifully against the nutty Swiss and tangy rye.
  • You can have it on the table in under half an hour, making it perfect for those nights when you want something special without the fuss.
02 -
  • Don't rush the mushrooms, if you pull them off the heat too early they'll be rubbery and watery instead of caramelized and sweet.
  • Medium low heat is your friend when grilling the sandwich, too hot and the bread burns before the cheese melts, too low and you lose that crispy crunch.
03 -
  • Use a heavy skillet or cast iron pan if you have one, the even heat distribution gives you a perfectly golden crust every time.
  • Press gently with your spatula while the sandwich cooks, it helps the cheese melt faster and creates better contact between the bread and the pan.
  • Let the mushrooms cool slightly before piling them on the cheese, too hot and they can make the bread soggy before it even hits the pan.
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