Irresistible Swiss Mushroom Melt
This Swiss Mushroom Melt is a savory sandwich featuring earthy mushrooms and nutty Swiss cheese, nestled between slices of perfectly toasted bread. It's a satisfying combination of umami flavors, warm melted cheese, and a satisfying crunch, perfect for a quick lunch or comforting dinner.
Equipment
- Large skillet
- Spatula
- Griddle (optional)
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ cup dry white wine optional
- 1 tablespoon soy sauce
- Salt to taste
- Pepper to taste
- 8 slices bread sourdough, rye, or brioche
- 4 tablespoons butter, softened
- 8 ounces Swiss cheese, sliced
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes. Let them brown slightly for added flavor.
- Add the minced garlic and dried thyme to the skillet. Cook for another minute, until fragrant.
- If using, pour in the white wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the soy sauce, salt, and pepper. Taste and adjust seasonings as needed. Remove from heat and set aside.
- Spread butter on one side of each slice of bread.
- Place four slices of bread, butter-side down, in a large skillet or on a griddle over medium heat.
- Top each slice of bread with a generous amount of Swiss cheese.
- Spoon the mushroom mixture evenly over the cheese on each slice.
- Top with the remaining Swiss cheese slices, and then the remaining bread slices, butter-side up.
- Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Gently press down on the sandwiches with a spatula to help the cheese melt evenly.
- Remove from the skillet and let cool slightly before cutting in half and serving.
Notes
For a spicy kick, add a pinch of red pepper flakes to the mushroom mixture or a drizzle of hot sauce to the finished sandwich. You can prepare the mushroom mixture up to a day in advance and store it in the refrigerator. Experiment with different types of mushrooms, such as shiitake or oyster mushrooms. Emmentaler Swiss or Gruyere cheese are excellent alternatives to regular Swiss. To prevent the bread from sticking, use a non-stick skillet or plenty of butter. Cooking the sandwiches over medium heat will allow the cheese to melt completely without burning the bread.