Mushroom Swiss Grilled Cheese (Printable)

Earthy sautéed mushrooms paired with creamy Swiss cheese and crispy rye bread. A satisfying vegetarian 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 additional 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 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 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 one 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 - Spread softened butter evenly on the outside of each sandwich.
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 brown and cheese is fully melted, pressing gently with a spatula as needed.
06 - Slice each sandwich diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It takes the familiar comfort of grilled cheese and adds an earthy, grown up richness that feels like a restaurant meal at home.
  • The mushrooms add texture and flavor without overwhelming the creamy melt of Swiss cheese.
  • Everything comes together in under half an hour, making it perfect for lunch or a quick dinner that feels indulgent.
  • Rye bread brings a subtle tang that balances the richness beautifully.
02 -
  • Don't rush the mushrooms or they'll steam instead of brown, and you'll miss out on all that deep, caramelized flavor.
  • Keep the heat at medium low when grilling the sandwiches or the bread will burn before the cheese melts.
  • Let the mushrooms cool for a minute before assembling so they don't make the bread soggy.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest crust.
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and the layers meld together.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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