Pin it The smell of mushrooms hitting hot butter is what sold me on this sandwich. I'd been making plain grilled cheese for years, but one rainy afternoon I had a pile of cremini mushrooms that needed using and a hunch that Swiss would melt beautifully with them. The rye bread was a last-minute grab from the bakery down the street. That first bite, with the earthy mushrooms and nutty cheese soaking into the crisp, tangy bread, made me wonder why I'd waited so long to try it.
I made this for my brother once when he dropped by unexpectedly on a Sunday. He's the kind of person who claims he doesn't like mushrooms, but he ate both halves without a word and then asked if I had any more bread. We ended up making a second round together, and he admitted that maybe it was the way they were cooked, not the mushrooms themselves. It's become our thing now when he visits.
Ingredients
- Cremini or white button mushrooms (1 cup, 100 g, cleaned and sliced): Cremini have a deeper, earthier flavor, but button mushrooms work just as well and are usually cheaper.
- Small shallot (finely chopped): Shallots are milder and sweeter than onions, they melt into the mushrooms without overpowering them.
- Garlic (1 clove, minced): Fresh garlic added at the end keeps its punch without burning, just a quick stir and it's perfect.
- Swiss cheese (4 slices): Swiss melts smooth and has that nutty, slightly sweet flavor that pairs beautifully with mushrooms.
- Unsalted butter (2 tablespoons softened, plus extra for sautéing): Softened butter spreads easily on the bread for even browning, and a little extra in the pan helps the mushrooms caramelize.
- Rye bread (4 slices): Rye's slight tang and sturdy texture stand up to the rich filling without getting soggy.
- Olive oil (1 tablespoon): A bit of olive oil keeps the butter from burning when you're cooking the mushrooms over higher heat.
- Salt and black pepper (to taste): Season the mushrooms well, they need it to bring out their flavor.
- Fresh thyme leaves (1 teaspoon, optional): Thyme and mushrooms are a classic pair, just a pinch makes everything smell like a bistro.
Instructions
- Start the mushrooms:
- Heat the olive oil and 1 tablespoon butter in a skillet over medium heat until the butter foams. Add the chopped shallot and sauté for about a minute until it softens and smells sweet.
- Cook the mushrooms:
- Toss in the sliced mushrooms and stir them around, letting them cook for 5 to 7 minutes until they turn golden and all the liquid they release evaporates. Stir in the minced garlic and thyme, cook for just another minute, then season with salt and black pepper and take the pan off the heat.
- Assemble the sandwiches:
- Lay out your rye bread slices and put a slice of Swiss cheese on two of them. Spoon the warm mushroom mixture evenly over the cheese, then top each with another slice of Swiss and cover with the remaining bread slices.
- Butter the outsides:
- Spread softened butter on the outer sides of each sandwich, making sure to get all the way to the edges. This is what makes the bread crisp and golden.
- Grill the sandwiches:
- Wipe out the skillet and set it back over medium-low heat. Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is melted and gooey.
- Slice and serve:
- Let the sandwiches rest for just a moment, then slice them in half and serve while they're still warm and the cheese is stretchy.
Pin it There was a night last winter when I made this after a long, frustrating day. I stood at the stove, watching the mushrooms turn golden, and something about the rhythm of stirring and the smell filling the kitchen made everything feel manageable again. When I sat down with that sandwich and a glass of wine, it wasn't just dinner, it was a reset. Some recipes do that.
Choosing Your Cheese
Swiss is classic here, but I've had great results with Gruyère when I want something a little richer and more complex. Emmental works too if you like a milder, slightly sweeter flavor. The key is to pick a cheese that melts well and has enough character to hold its own against the mushrooms without fighting them.
Making It Your Own
A thin swipe of Dijon mustard on the inside of the bread before you build the sandwich adds a sharp, tangy kick that cuts through the richness. I've also added a handful of baby spinach or arugula right before closing the sandwich for a little green freshness. If you want a hint of sweetness, caramelized onions instead of shallots are incredible.
Serving and Pairing
This sandwich is perfect with a simple tomato soup for dipping, or a light green salad dressed with lemon and olive oil to balance the richness. If you're feeling fancy, pour a crisp Sauvignon Blanc or a light-bodied Pinot Noir.
- Serve it right away while the cheese is still melted and the bread is crisp.
- If you're making more than two, keep finished sandwiches warm in a low oven while you cook the rest.
- Leftovers can be reheated in a skillet, but they're never quite as good as fresh.
Pin it This is the kind of sandwich that makes you slow down and actually taste your food. It's simple, but it's never boring.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, cremini, white button, or a mix of varieties work well. You can also try shiitake or portobello for deeper, earthier flavors. Just ensure they're sliced evenly for consistent cooking.
- → What bread alternatives work best?
While rye provides a distinctive nutty flavor, sourdough, whole wheat, or classic white bread are excellent substitutes. Choose bread thick enough to hold the filling without becoming soggy.
- → How do I prevent the mushroom filling from making the bread soggy?
Cook the mushrooms until all liquid has evaporated, which takes 5-7 minutes. Assemble the sandwich just before cooking, and don't let the filling sit on the bread for extended periods.
- → Can I make this dairy-free?
Substitute dairy butter with plant-based butter and use dairy-free cheese alternatives. The cooking technique remains the same, though cooking times may vary slightly.
- → What's the best way to achieve crispy bread and melted cheese?
Use medium-low heat and cook 3-4 minutes per side, pressing gently with a spatula. This allows the bread to brown without burning while ensuring the cheese melts completely. Butter the outside generously for optimal crispiness.
- → Can I prepare the mushroom mixture ahead of time?
Yes, sauté the mushrooms up to 4 hours in advance and store in the refrigerator. Reheat gently before assembling, or use at room temperature. This saves time during final assembly and cooking.