Ingredients
4 slices good quality bread (sourdough, rye, or hearty white)
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 teaspoons Dijon mustard (optional)
8 slices Swiss cheese (or Gruyere)
Instructions
1. 1. Prepare the mushrooms: Clean and thinly slice mushrooms. Mince garlic and chop thyme.
2. 2. Sauté mushrooms: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms, let brown for 3-4 minutes without stirring, then stir and cook until golden and tender (5-7 minutes total).
3. 3. Flavor filling: Reduce heat to medium. Add garlic and thyme, cook 1 minute stirring constantly. Season with salt and pepper. Remove from pan and set aside.
4. 4. Assemble sandwiches: Spread Dijon mustard (if using) on one side of each bread slice. On two slices, layer 2 slices of cheese, half the mushroom mixture, then 2 more cheese slices. Top with remaining bread slices.
5. 5. Grill: Melt remaining 2 tablespoons butter in same skillet over medium heat. Place sandwiches in pan. Cook 3-5 minutes per side until golden brown and cheese melts. Press gently with spatula.
6. 6. Serve immediately: Remove from pan, slice diagonally, and serve hot.
Notes
For the best results, cook mushrooms in batches if needed to avoid overcrowding. Use medium-low heat to prevent burning. Serve hot for optimal meltiness. Store leftovers wrapped in the refrigerator for up to 3 days; reheat in a skillet over medium-low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: sandwich
- Method: stovetop grilling
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg