Mushroom Swiss Grilled Cheese (Printable)

Earthy sautéed mushrooms and creamy Swiss cheese melted between crispy rye bread slices. A vegetarian-friendly comfort classic.

# 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

# Directions:

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 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 sandwiches diagonally and serve warm.

# Expert Tips:

01 -
  • It takes the comfort of grilled cheese and adds a grown-up, savory depth that feels both familiar and special.
  • The mushrooms get so golden and concentrated in flavor that they taste almost meaty, making this sandwich surprisingly satisfying.
  • Everything comes together in one skillet in under half an hour, perfect for when you want something better than basic but don't want to fuss.
02 -
  • Don't rush the mushrooms, if you pull them off the heat before the liquid evaporates, your sandwich will be soggy and the mushrooms won't have that deep, caramelized flavor.
  • Use medium-low heat when grilling the sandwich itself, too high and the bread burns before the cheese melts, too low and it just steams.
03 -
  • Press down gently but firmly with your spatula while the sandwiches cook, it helps the cheese melt faster and the layers stick together.
  • If your mushrooms release a lot of water, turn the heat up a bit toward the end to help it evaporate faster and concentrate the flavor.
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