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Close-up of a delicious Swiss Mushroom Melt sandwich showcasing melted Swiss cheese and sauteed mushrooms.

Easy Swiss Mushroom Melt

This recipe delivers a savory and satisfying Swiss Mushroom Melt with browned mushrooms, a creamy sauce, and nutty Swiss cheese. It emphasizes proper browning, moisture control, and a touch of acidity to create a balanced and flavorful melt.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 8 slices Swiss cheese
  • 8 slices sourdough bread
  • 2 tablespoons butter, softened

Equipment

  • large skillet
  • small bowl
  • whisk
  • spatula
  • knife
  • cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary.
  3. Add the sliced onion to the skillet and cook until softened and translucent, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Melt the butter in the skillet.
  6. Whisk in the flour and cook for 1 minute to create a roux.
  7. Gradually whisk in the vegetable broth and white wine (if using), ensuring there are no lumps.
  8. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  9. Stir in the Worcestershire sauce, Dijon mustard, and fresh thyme leaves. Taste and adjust seasonings as needed.
  10. Spread the softened butter on one side of each slice of bread.
  11. Place four slices of bread, butter-side down, in a clean skillet over medium heat.
  12. Top each slice with two slices of Swiss cheese, a generous portion of the mushroom mixture, and another two slices of Swiss cheese.
  13. Top with the remaining slices of bread, butter-side up.
  14. Cook until the bread is golden brown and the cheese is melted and gooey, about 3-4 minutes per side. If the bread is browning too quickly, reduce the heat to medium-low.
  15. Slice the melts in half and serve immediately.

Notes

For best results, use high-quality Swiss cheese with a nutty flavor. Cooking the mushrooms in batches ensures proper browning and prevents sogginess. If you don't have dry white wine, a squeeze of lemon juice can be used instead. Store any leftover mushroom mixture in an airtight container in the refrigerator for up to 3 days.