Save The skillet was already hot when I realized I had no cheddar left, just a wedge of Swiss and a basket of mushrooms that needed using. What started as improvisation turned into something I now crave more than the original. The earthiness of sautéed mushrooms against nutty melted Swiss, all pressed between toasted rye, felt less like a sandwich and more like a small revelation. I made two that afternoon and ate them both standing at the counter.
I made these for my neighbor after she helped me carry groceries up three flights of stairs. She took one bite and immediately asked for the recipe, which made me laugh because I had just thrown it together. We ended up sitting on my tiny balcony with our sandwiches and iced tea, talking until the sun went down. Sometimes the best meals are the ones you didnt plan.
Ingredients
- Cremini or white button mushrooms: Cremini have a deeper flavor, but button mushrooms work beautifully too, just make sure to cook them long enough to evaporate all their moisture so they dont make the bread soggy.
- Shallot: Milder and sweeter than onion, it melts into the mushrooms and adds a subtle aromatic layer without overpowering the cheese.
- Garlic: Just one clove is enough to add warmth, add it near the end so it doesnt burn and turn bitter.
- Swiss cheese: It melts like a dream and has a nutty, slightly sweet flavor that complements mushrooms perfectly.
- Unsalted butter: Softened butter spreads easily on the bread and creates that golden, crispy crust we all want.
- Rye bread: The slight sourness and hearty texture stand up to the rich filling better than white bread ever could.
- Olive oil: Use it to start the mushrooms, it keeps them from sticking and adds a fruity note.
- Salt and black pepper: Essential for bringing out the natural flavors of the mushrooms, taste as you go.
- Fresh thyme leaves: Optional but wonderful, it adds an herbal brightness that makes the whole sandwich feel more polished.
Instructions
- Start the aromatics:
- Heat the olive oil and a tablespoon of butter in your skillet over medium heat until the butter foams. Add the shallot and let it soften for about a minute, stirring occasionally so it doesnt brown too fast.
- Cook the mushrooms:
- Toss in the sliced mushrooms and stir them around, letting them cook undisturbed for a few minutes so they can caramelize. After 5 to 7 minutes, theyll be golden and all the liquid will have cooked off, then stir in the garlic and thyme for just one more minute.
- Season and set aside:
- Taste the mushrooms and add salt and black pepper as needed, then scrape everything into a bowl and set it aside. Wipe out the skillet so its ready for grilling.
- Assemble the sandwiches:
- Lay out your four slices of rye bread and place one slice of Swiss on two of them. Spoon the warm mushroom mixture evenly over the cheese, then top with another slice of Swiss and close with the remaining bread.
- Butter the outsides:
- Spread softened butter generously on the outer sides of each sandwich, making sure to go all the way to the edges. This is what creates that perfect golden crust.
- Grill until golden:
- Return the skillet to medium low heat and place the sandwiches in, pressing gently with your spatula. Cook for 3 to 4 minutes per side until the bread is deeply golden and the cheese is fully melted and oozing.
- Slice and serve:
- Let the sandwiches rest for just a moment, then slice them in half and serve while theyre still hot. The cheese should stretch when you pull the halves apart.
Save The first time I served these at a casual lunch, my friend swore she didnt even like mushrooms. She finished hers before anyone else and asked if there was another one hiding in the kitchen. Watching someone change their mind about an ingredient they thought they hated is one of my favorite things about cooking. Food has a way of surprising us when we give it a chance.
Choosing Your Mushrooms
Cremini mushrooms are my go to because they have more flavor than white buttons, but honestly either works well here. If you want to get fancy, try a mix with shiitake or oyster mushrooms for added texture and depth. Just make sure whatever you use is cleaned gently with a damp towel rather than rinsed under water, which makes them soggy. Slice them evenly so they cook at the same rate and get that beautiful golden color all over.
Bread and Cheese Swaps
Rye bread is traditional here and I love its slight tang, but sourdough or a hearty whole grain work just as well if thats what you have. Swiss cheese melts beautifully and has that nutty flavor, but Gruyere or Emmental are excellent substitutes that add even more complexity. Avoid pre shredded cheese if you can, it often has anti caking agents that keep it from melting smoothly. A block of cheese you slice or grate yourself will always melt better and taste fresher.
Serving and Pairing Ideas
This sandwich is rich enough to be a full meal on its own, but it pairs incredibly well with a simple side salad or a bowl of tomato soup for dipping. I like to serve it with cornichons or pickles on the side to cut through the richness of the cheese. If youre feeling fancy, a crisp white wine like Sauvignon Blanc or even a light lager complements the earthy mushrooms and creamy cheese perfectly.
- Add a thin layer of Dijon mustard to the bread before assembling for a tangy kick.
- Serve with a handful of kettle cooked chips for extra crunch.
- Leftovers reheat well in a skillet over low heat, just cover with a lid to help the cheese melt again.
Save Theres something deeply satisfying about a sandwich this simple turning into something you crave on a regular Tuesday. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, cremini and button mushrooms work well, but you can also use portobello, shiitake, or oyster mushrooms. Each variety brings its own earthy flavor profile to the sandwich.
- → What can I substitute for rye bread?
Sourdough, whole wheat, or hearty white bread are excellent alternatives. Choose bread with enough structure to hold the fillings without becoming soggy.
- → Can I make this ahead of time?
Prepare the mushroom filling ahead and store in the refrigerator for up to 2 days. Assemble and cook the sandwiches fresh for the best texture and melted cheese.
- → What cheese alternatives work best?
Gruyère and Emmental are excellent substitutes for Swiss cheese. Both have similar melting qualities and complement the earthy mushrooms beautifully.
- → How do I prevent the bread from getting too dark?
Cook on medium-low heat rather than high heat, which allows the cheese to melt gradually while the bread toasts evenly. Cover with a lid for the last minute if needed.
- → What pairs well with this sandwich?
A warm bowl of tomato soup is the classic pairing. For beverages, try Sauvignon Blanc, a crisp white wine, or a simple green salad on the side.