Save My neighbor used to swap her tomato soup for half my sandwich every Wednesday during our lunch breaks on her porch. She had no idea I was making it specifically for that trade. The mushrooms always smelled so good reheating that she'd appear at the fence before I even sat down. I started doubling the batch just so I wouldn't have to choose between lunch and friendship.
I made these for my brother once after he helped me move furniture in the rain. He doesn't usually care much about food, but he went quiet halfway through the first half and just nodded at me. That was all the review I needed. Now he asks for them every time he comes over, and I've learned to keep rye bread in the freezer just in case.
Ingredients
- Cremini or white button mushrooms (1 cup, 100 g, sliced): Cremini have a deeper flavor, but buttons work beautifully too and they're what I grab when I'm not overthinking it.
- Small shallot (finely chopped): Shallots add a sweet, mellow onion flavor that doesn't overpower the mushrooms like a regular onion might.
- Garlic (1 clove, minced): Just one clove is enough to add warmth without making the sandwich taste like garlic bread.
- Swiss cheese (4 slices): Its nutty, mild flavor melts into something silky and doesn't fight with the mushrooms.
- Unsalted butter (2 tablespoons softened, plus extra): Softened butter spreads easily on the bread and gives you that golden, crispy crust without tearing anything.
- Rye bread (4 slices): The slight tang and chew of rye is perfect here, but if you only have sourdough or whole wheat, it still works.
- Olive oil (1 tablespoon): Helps the mushrooms brown evenly and adds a hint of richness to the filling.
- Salt and black pepper: Essential for coaxing out the mushroom flavor, don't skip the seasoning step.
- Fresh thyme leaves (1 teaspoon, optional): A small handful of thyme makes the whole kitchen smell like a French bistro, but it's optional if you don't have it on hand.
Instructions
- Sauté the shallot:
- Heat the olive oil and 1 tablespoon butter in a skillet over medium heat until the butter melts and starts to shimmer. Add the chopped shallot and cook for about a minute, stirring, until it softens and smells sweet.
- Cook the mushrooms:
- Add the sliced mushrooms to the skillet and stir them around so they're coated in the oil and butter. Let them cook for 5 to 7 minutes, stirring occasionally, until they turn golden and any liquid they release has evaporated.
- Add garlic and thyme:
- Stir in the minced garlic and thyme leaves, if using, and cook for just 1 minute until fragrant. Season everything with salt and black pepper, then remove the skillet from the heat and set the mushroom mixture aside.
- Assemble the sandwiches:
- Lay out your 4 slices of rye bread. Place a slice of Swiss cheese on two of the slices, spoon the 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 generously on the outside of each sandwich, making sure to cover the bread all the way to the edges. This is what gives you that perfect golden crust.
- Grill the sandwiches:
- Wipe out the skillet and return it to medium low heat. Place both sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted into gooey layers.
- Slice and serve:
- Transfer the sandwiches to a cutting board, let them rest for just a moment, then slice them in half. Serve them warm while the cheese is still stretchy.
Save The first time I served these at a casual dinner, someone asked if I'd gone to culinary school. I hadn't, but that question made me feel like I'd unlocked some kind of kitchen secret. It's funny how a few simple ingredients, when treated with a little care, can make people think you've been cooking for years. That night I realized that good food doesn't have to be complicated, it just has to be made with attention.
Choosing Your Cheese
Swiss is classic here, but I've also used Gruyère when I'm feeling fancy and Emmental when I want something a little milder. Gruyère has a richer, more complex flavor that plays beautifully with the earthiness of the mushrooms. Emmental is slightly sweeter and melts just as well. The key is to pick a cheese that melts smoothly and doesn't overpower the mushrooms, so avoid anything too sharp or crumbly.
Bread Matters More Than You Think
Rye bread brings a slight tang and a sturdy texture that holds up to the filling without getting soggy. I've made this with sourdough in a pinch, and it was delicious but didn't have that same earthy backbone. Whole wheat works too, especially if it's a hearty loaf. Whatever you choose, make sure the slices aren't too thick or they won't crisp up properly, and avoid anything too soft or it'll fall apart when you flip it.
Serving and Pairing Ideas
This sandwich is perfect on its own, but it really shines when you pair it with a bowl of tomato soup or a simple green salad with a tangy vinaigrette. I've also served it alongside a crisp white wine like Sauvignon Blanc, which cuts through the richness of the cheese and butter. If you're making it for lunch, a handful of pickles or a few chips on the side keeps things casual and satisfying.
- Add a thin layer of Dijon mustard to the inside of the bread before assembling for a subtle tangy kick.
- If you love garlic, try rubbing a cut clove on the toasted bread right after grilling for an extra layer of flavor.
- Leftovers reheat surprisingly well in a skillet over low heat, just cover with a lid to help the cheese melt again.
Save There's something about the smell of butter crisping on rye and mushrooms still warm from the pan that makes everything feel right. I hope this becomes one of those recipes you reach for without thinking, the kind that turns a regular afternoon into something worth remembering.
Recipe FAQs
- → Can I use a different type of bread?
Absolutely. While rye provides a hearty, slightly nutty flavor, sourdough, whole wheat, or even brioche work beautifully. Adjust cooking time slightly depending on bread thickness.
- → How do I prevent mushrooms from releasing too much moisture?
Clean mushrooms with a damp paper towel rather than washing them. Cook over medium to medium-high heat, stirring occasionally, until all liquid evaporates and they turn golden brown.
- → What cheese alternatives work well?
Gruyère, Emmental, fontina, or aged cheddar all complement the earthy mushrooms beautifully. Avoid soft cheeses that won't melt evenly between the bread slices.
- → Can I make these ahead of time?
Prepare the mushroom filling and refrigerate up to 2 days ahead. Assemble and cook the sandwiches fresh for the best texture and melting quality.
- → How do I get a perfectly melted center without burning the bread?
Cook on medium-low heat and press gently with a spatula. If browning too quickly, lower the heat. A lid or cover for the first minute helps the cheese melt before bread over-browns.
- → What wine pairs best with this sandwich?
Sauvignon Blanc's crisp acidity cuts through the richness of the cheese and complements the earthy mushrooms. Pinot Noir or a light red also pairs wonderfully.