Mushroom Swiss Grilled Cheese (Printable)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread for a sophisticated comfort meal.

# Ingredient List:

→ 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 cooking

→ Bread

06 - 4 slices rye bread

→ Seasonings and Oils

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 brown and any released liquid has evaporated. Stir in garlic and thyme, then cook for 1 minute. Season with salt and black pepper. Transfer to a plate.
03 - Lay out all 4 rye bread slices. Place 1 slice of Swiss cheese on 2 of the bread slices.
04 - Divide the cooked mushroom mixture evenly between the two cheese-topped bread slices. Top each with another slice of Swiss cheese, then cover with the remaining bread slices, cheese side down.
05 - Spread softened butter evenly on the outside surfaces of both sandwiches.
06 - Wipe out the skillet and return to medium-low heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted, gently pressing with a spatula as needed.
07 - Transfer sandwiches to a cutting board, slice diagonally if desired, and serve immediately while warm.

# Expert Advice:

01 -
  • It turns a simple grilled cheese into something that feels restaurant worthy without any fancy techniques.
  • The earthy mushrooms and nutty Swiss create a savory depth that keeps you coming back for another bite.
  • Everything cooks in one skillet, so cleanup is quick and youre eating in under half an hour.
  • The rye bread adds a subtle tang that balances the richness of the butter and cheese perfectly.
02 -
  • Dont rush the mushrooms, let them cook long enough to release their moisture and brown, or theyll turn out rubbery and watery in the sandwich.
  • Use medium low heat when grilling the sandwiches so the bread has time to crisp up without burning before the cheese melts through.
  • Softened butter spreads much more evenly than cold butter, which can tear the bread and leave bare spots that wont brown properly.
03 -
  • Press down gently on the sandwich with your spatula while it cooks, it helps the cheese melt faster and creates better contact with the pan for even browning.
  • If your skillet isnt big enough for both sandwiches, cook them one at a time and keep the first one warm in a low oven while you finish the second.
  • Let the cooked mushrooms cool for a minute before assembling so they dont melt the cheese prematurely and make the sandwich soggy before it even hits the pan.
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