Mushroom Swiss Grilled Cheese (Printable)

Savory grilled cheese featuring earthy sautéed mushrooms, creamy Swiss cheese, and crispy rye bread. A gourmet twist on a classic.

# 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 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

# 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.
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 generously.
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 Suggestions:

01 -
  • It takes the comfort of grilled cheese and gives it enough depth to feel like a real meal, not just a snack.
  • The mushrooms bring an umami richness that makes every bite feel satisfying and a little indulgent.
  • It comes together in under half an hour with ingredients you probably already have on hand.
  • The rye bread adds a slight tang that balances the creaminess of the Swiss perfectly.
02 -
  • Don't rush the mushrooms, if you crank the heat too high they'll steam instead of caramelize and you'll lose that deep savory flavor.
  • Use medium low heat when grilling the sandwiches or the bread will burn before the cheese melts, patience here is everything.
  • Let the mushrooms cool for a minute before assembling so they don't make the bread soggy or melt the cheese too early.
03 -
  • Wipe your mushrooms clean with a damp towel instead of rinsing them, they absorb water like sponges and won't caramelize properly if they're wet.
  • Press down gently with your spatula while grilling to help the cheese melt into every layer, but don't smash it or you'll squeeze out all the good stuff.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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