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Swiss Mushroom Melt

A golden, cheesy Swiss Mushroom Melt layered with buttery sautéed mushrooms, thyme, and tangy balsamic, pressed between slices of artisan bread until crisp and melty.
Calories:
Author: Sandra Myers

Ingredients

  • 2 tbsp butter plus extra for bread
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 2 cups mushrooms Portobello, Cremini, or Shiitake, sliced
  • 1 tsp thyme fresh or dried
  • 1 tbsp balsamic vinegar optional, for added depth
  • Salt and pepper to taste
  • 4 slices Swiss cheese or Gruyère for a richer flavor
  • 8 slices bread Rye, Sourdough, or Artisan

Instructions

  • Heat a dry skillet over medium heat and cook mushrooms for 5–7 minutes until their moisture evaporates.
  • Add butter, olive oil, and shallots; cook 5 minutes more until golden and fragrant. Stir in thyme, balsamic vinegar (if using), salt, and pepper, then set aside.
  • Butter one side of each bread slice. Layer cheese, mushroom mixture, and another slice of cheese on the unbuttered side, then top with bread, buttered side out.
  • Cook sandwiches in a skillet or panini press over medium heat for 2–3 minutes per side, until bread is golden and crisp and cheese is fully melted.