Mushroom Swiss Grilled Cheese (Printable Version)

Earthy mushrooms and melted Swiss cheese layered on crispy rye for a rich, satisfying sandwich.

# 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)

# Step-by-Step Guide:

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 liquid has evaporated. Stir in garlic and thyme; cook an additional minute. Season with salt and black pepper. Remove from heat and set aside.
03 - Arrange rye bread slices. Place a slice of Swiss cheese on two bread slices. Spoon mushroom mixture evenly over the cheese, then top with another slice of cheese. Cover with remaining bread slices.
04 - Spread butter on the outside surfaces of each sandwich.
05 - Clean skillet and return to medium-low heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese melts, pressing gently with a spatula as needed.
06 - Slice sandwiches and serve immediately while warm.

# Additional Tips::

01 -
  • It transforms a humble lunch into something elegant without any fancy techniques or special ingredients.
  • The sautéed mushrooms mean you're actually eating vegetables, which feels like a small victory when you're eating a grilled cheese.
  • Rye bread gives you a nutty depth that white bread could never achieve, making this taste less like comfort food and more like intentional cooking.
02 -
  • Don't skip the step where the mushroom liquid evaporates—if you assemble the sandwich with wet mushrooms, your bread will get soggy and the whole thing falls apart.
  • Medium-low heat is not negotiable; medium heat will burn your bread before the cheese even thinks about melting, and I learned this the hard way with charred corners and barely warm cheese.
03 -
  • Softened butter spreads without tearing your bread, and it creates a more even, golden crust than cold butter ever could.
  • A gently pressing spatula as it cooks helps the cheese meld together and the bread get crispy faster, giving you that perfect contrast between the outside and the creamy inside.
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