Mushroom Swiss Grilled Cheese (Printable Format)

Savory grilled cheese featuring sautéed mushrooms and Swiss cheese on crispy rye bread. Ready in 25 minutes.

# What's Needed:

→ 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

# 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 frequently, 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.
04 - Spoon the mushroom mixture evenly over the cheese, then top with another slice of Swiss cheese. Cover with the remaining bread slices.
05 - Butter the outsides of each sandwich thoroughly.
06 - 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.
07 - Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It transforms a childhood favorite into something that feels grown up and restaurant worthy without any fancy techniques.
  • The mushrooms add a meaty, umami depth that makes this surprisingly filling and satisfying.
  • You can make it start to finish in one pan, which means less cleanup when you're already tired.
  • The crispy rye bread against melted Swiss creates a texture contrast that's completely addictive.
02 -
  • Don't crowd the mushrooms or they'll steam instead of brown, which makes them soggy and flavorless instead of caramelized.
  • Use medium low heat when grilling the sandwiches or the bread will burn before the cheese melts, and nobody wants a blackened sandwich with cold cheese inside.
  • Let the mushrooms cool for a minute before assembling so the heat doesn't start melting the cheese too early and make everything slide around.
03 -
  • Spread a thin layer of Dijon mustard on the inside of the bread before you add the cheese for a sharp, tangy surprise that makes people ask what your secret is.
  • If you're making multiple sandwiches, keep finished ones warm in a 200 degree oven while you cook the rest so everyone eats at the same time.
  • Save any leftover mushroom mixture and toss it with pasta the next day, or pile it on toast with a fried egg for breakfast.
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