Garlic Mushroom Swiss Grilled Cheese
Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12
Brown mushrooms before building this garlic mushroom Swiss grilled cheese. Get exact quantities and tips for a savory filling that stays inside the bread.
Mushrooms need their own turn in the skillet before they become a sandwich filling. Cook them until their moisture evaporates and their edges brown, then add garlic and thyme. Swiss and Monterey Jack bring a savory, creamy finish without burying the mushrooms under a thick layer of cheese.
Garlic Mushroom Swiss Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
20 minRest
1 minTotal
31 minYield
2 sandwiches
Equipment
- 12-inch heavy skillet with lid
- Wide spatula
- Small plate
Ingredients
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons (28 g) unsalted butter, softened, for the bread
- •1 tablespoon olive oil
- •8 ounces (227 g) cremini mushrooms, cleaned, dried, and thinly sliced
- •1 small garlic clove, finely minced
- •1/4 teaspoon dried thyme
- •1/8 teaspoon fine salt
- •1/8 teaspoon black pepper
- •3 ounces (85 g) Swiss cheese, freshly grated
- •1 ounce (28 g) Monterey Jack, freshly grated
Instructions
- 1
Brown the mushrooms
Heat the olive oil in the skillet over medium-high heat. Add the mushrooms in a broad layer and cook for 8–10 minutes, stirring occasionally, until their liquid has evaporated and the edges have browned. A crowded smaller skillet may take longer.
- 2
Add the aromatics
Reduce the heat to medium. Stir in the garlic, thyme, salt, and pepper and cook for about 30 seconds, just until fragrant. Transfer to a plate and spread out briefly so excess steam can escape.
- 3
Assemble in thin layers
Butter one side of every bread slice. Mix the cheeses. Place two slices butter-side down; divide half the cheese over them, add the mushrooms, then add the remaining cheese. Close with the other slices, butter-side up.
- 4
Reset the pan temperature
Wipe out loose mushroom and garlic pieces and reduce the heat to medium-low. Let the pan cool for 1–2 minutes if it is still very hot from sautéing.
- 5
Grill and rest
Cook the sandwiches for 4–5 minutes per side, until golden and melted through. Rest for 1 minute before slicing.
Tips
- →Keep cooking if there is liquid pooling under the mushrooms; that liquid will otherwise soak into the bread.
- →Add garlic after browning the mushrooms so it does not burn during their longer cooking time.
Variation
Use white button mushrooms in the same weight, or replace the Swiss with fontina. For a vegetarian version, choose cheeses labeled as made with vegetarian or microbial rennet.
Questions and answers
Can I use canned mushrooms?
Fresh mushrooms give a firmer bite and better browning. If using canned mushrooms, use 8 ounces drained weight, pat them very dry, and sauté until surface moisture is gone before adding garlic.
Why did the bread burn so quickly?
The skillet may still have been at mushroom-browning heat. Lower the burner and let the pan cool before grilling the sandwiches.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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