Swiss Mushroom Melt Sandwich (Recipe for Printing)
Warm, gooey Swiss cheese and earthy mushrooms are layered on crisp bread, creating a classic melt ideal for March lunches or family gatherings. Savor this easy option. Save & click.
# What You Need:
→ Vegetables and Aromatics
01 -
1 shallot, finely chopped
02 -
2 cups sliced mushrooms, such as Portobello, Cremini, or Shiitake
→ Dairy
03 -
2 tablespoons unsalted butter, plus additional for spreading on bread
04 -
4 slices Swiss cheese or Gruyère
→ Pantry Items
05 -
1 tablespoon olive oil
06 -
1 teaspoon fresh or dried thyme
07 -
1 tablespoon balsamic vinegar (optional)
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
8 slices rye, sourdough, or artisan bread
# How to Make It:
01 -
Heat a dry skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until their moisture evaporates.
02 -
Add butter, olive oil, and finely chopped shallot to the pan. Continue cooking for an additional 5 minutes until mushrooms are golden and shallots softened.
03 -
Incorporate thyme, balsamic vinegar if using, salt, and black pepper. Stir well and set the mushroom mixture aside.
04 -
Generously butter one side of each bread slice.
05 -
Place a slice of Swiss cheese on the unbuttered side of a bread slice, top with the mushroom mixture, add another slice of cheese, and close with a second slice of bread, buttered side outward.
06 -
Using a skillet or panini press over medium heat, cook each sandwich for 2 to 3 minutes per side until bread is golden brown and cheese is fully melted.
# Extra Tips:
01 -
For a deeper flavor, opt for Gruyère cheese and drizzle a little balsamic vinegar over the mushrooms before assembling.