Mushroom Swiss Grilled Cheese (Printable)

Savory grilled cheese featuring sautéed mushrooms and Swiss cheese on crispy rye bread. A classic sandwich elevated.

# 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

# Method:

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.
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.
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 and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and adds a grown up, earthy richness that feels both cozy and sophisticated.
  • The mushrooms bring a meaty texture and umami depth that makes this sandwich surprisingly filling without being heavy.
  • You can have it on the table in under half an hour, using ingredients you probably already have or can grab quickly.
  • The crispy rye bread adds a nutty flavor that pairs beautifully with the creamy Swiss and savory mushrooms.
02 -
  • Don't rush the mushroom step; if you pull them off the heat while they're still releasing moisture, your sandwich will be wet and limp instead of crispy and satisfying.
  • Keep the heat at medium low when grilling the sandwiches; too high and the bread burns before the cheese melts, too low and you lose that perfect golden crunch.
  • Use softened butter on the bread, not melted; softened butter spreads evenly and creates a more consistent crust, while melted butter can soak in unevenly or pool in the pan.
03 -
  • Press down gently but firmly with your spatula while the sandwiches cook; this encourages even contact with the pan, melts the cheese faster, and gives you that satisfying crunch.
  • If your mushrooms are particularly wet, toss them with a pinch of salt before cooking and let them sit for a few minutes; the salt draws out moisture, which you can pat away, leading to faster browning and deeper flavor.
  • Add the garlic at the very end of cooking the mushrooms; garlic burns quickly and turns bitter, but a minute is just enough to release its aroma without crossing that line.
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