Mushroom Swiss Grilled Cheese (Printable)

Crispy rye bread layered with Swiss cheese and sautéed mushrooms. A savory, earthy twist on the classic grilled cheese.

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

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and adds real depth without any fuss or fancy techniques.
  • The mushrooms get sweet and concentrated, almost meaty, which makes this feel more like dinner than a quick lunch.
  • Rye bread brings a slight tang that plays beautifully against the nuttiness of Swiss cheese.
  • You can have everything ready and be eating in under half an hour, even on a weeknight.
02 -
  • Don't rush the mushrooms, if you crank the heat too high they'll release water and steam instead of browning, patience here makes all the difference.
  • Butter the bread all the way to the edges or you'll end up with pale corners that taste like disappointment.
  • Use medium low heat for grilling, too hot and the bread burns before the cheese melts, too low and it just gets greasy.
03 -
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Use a cast iron skillet if you have one, the even heat makes for the most consistent golden crust.
  • Leftover mushroom mixture keeps in the fridge for three days and is great on toast, scrambled eggs, or stirred into pasta.
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