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Swiss Mushroom Melt Sandwich Recipe

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★★★★★

4.9 from 139 reviews

The Swiss Mushroom Melt Sandwich is a decadent and savory grilled sandwich featuring caramelized onions, sautéed cremini mushrooms, and melted Swiss cheese layered on buttery sourdough bread. This recipe delivers rich flavors and a satisfying texture, making it the ultimate comfort food for mushroom and cheese lovers.

Ingredients

Scale

Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • 1/2 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper to taste

Sautéed Mushrooms

  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste

Sandwich Assembly

  • 4 slices sourdough bread (or your favorite bread)
  • 4 ounces Swiss cheese, thinly sliced
  • 2 tablespoons butter, softened
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prepare the Onions: Peel and thinly slice the yellow onions to get ready for caramelization.
  2. Caramelize the Onions: In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced onions and stir to coat. Cook slowly over very low heat, stirring occasionally for 30-45 minutes, until onions become deep golden brown and very soft. Adjust heat to prevent burning.
  3. Add Flavor to Onions: Stir in the brown sugar and balsamic vinegar, cooking for another 2-3 minutes while stirring constantly, until sugar dissolves and vinegar is absorbed. Season with salt and black pepper. Remove onions from skillet and set aside.
  4. Prepare the Mushrooms: Clean and slice the cremini mushrooms to get ready for sautéing.
  5. Sauté the Mushrooms: Heat olive oil in the same skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and softened for 8-10 minutes. Avoid overcrowding by cooking in batches if necessary.
  6. Add Garlic and Thyme: Add minced garlic and fresh thyme to the mushrooms and cook for an additional minute, stirring constantly until fragrant. Season with salt and pepper. Remove from skillet and set aside.
  7. Prepare Bread Slices: Lightly butter one side of each slice of sourdough bread. Spread a thin layer of Dijon mustard, if using, on the unbuttered side of two slices.
  8. Assemble and Cook Sandwiches: Place bread slices butter-side down on a clean skillet over medium-low heat. On each buttered side, layer half of the Swiss cheese. On one slice, add half the caramelized onions and sautéed mushrooms on top of the cheese. Repeat on the other slice.
  9. Grill the Sandwiches: Cook the sandwiches for 3-5 minutes per side until the bread is golden brown and toasted and the cheese melts thoroughly. Cover the skillet with a lid to help cheese melt faster.
  10. Serve: Remove sandwiches from skillet carefully. Place one sandwich half on top of the other to form a whole sandwich, cut in half, and serve immediately while warm and gooey.

Notes

  • Cooking onions slowly over low heat is key to deep caramelization and sweetness.
  • Do not overcrowd the pan when sautéing mushrooms to ensure even browning.
  • Dijon mustard is optional but adds a nice tang to balance the richness.
  • Using a lid while grilling helps melt the cheese faster and evenly.
  • Serve sandwiches immediately for the best texture and flavor.

Keywords: Swiss Mushroom Melt, Mushroom Sandwich, Caramelized Onion Sandwich, Grilled Cheese Mushroom Sandwich, Sourdough Mushroom Melt

Find it online: https://miarosetti.com/swiss-mushroom-melt-sandwich-recipe/