Mushroom Swiss Grilled Cheese (Printable version)

Savory grilled cheese with sautéed mushrooms, Swiss cheese, and rye bread. A vegetarian comfort food ready in 25 minutes.

# 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 extra for cooking

→ 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 Make It:

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 occasionally, for 5 to 7 minutes until golden and 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 one slice of Swiss cheese on two bread slices.
04 - Spoon mushroom mixture evenly over cheese, then top with another slice of Swiss cheese. Cover with remaining bread slices.
05 - Spread softened butter on the outside surfaces of each sandwich.
06 - Wipe out 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 fully melted, pressing gently with spatula as needed.
07 - Slice sandwiches diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like something you'd pay too much for at a bistro, but you can make it in your pajamas.
  • The mushrooms get jammy and sweet when cooked down, turning ordinary grilled cheese into something you actually want to talk about.
  • Rye bread crisps up differently than white bread, with a nutty edge that holds its own against the funk of Swiss cheese.
  • It's fancy enough for guests but forgiving enough for a Wednesday dinner when you're half distracted by a podcast.
02 -
  • Don't rush the mushrooms, if you crank the heat too high they'll release all their water and steam instead of caramelize, and you'll lose that deep, savory flavor.
  • Medium low heat is your friend when grilling the sandwich, too hot and the bread burns before the cheese melts, leaving you with a disappointing crunch around cold cheese.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute on each side to trap the heat.
03 -
  • Use a heavy skillet, cast iron or stainless steel, because it distributes heat evenly and gives you the best crust without hot spots.
  • Press the sandwich gently with your spatula as it cooks, but don't smash it flat or you'll squeeze out all the melted cheese.
  • Let your butter come to room temperature before you start, cold butter tears the bread and makes it harder to get an even coat.
  • If you want extra umami, add a small splash of soy sauce or Worcestershire to the mushrooms in the last minute of cooking.
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