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Swiss Mushroom Melt Sandwich Recipe

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The Swiss Mushroom Melt Sandwich is a comforting and delicious sandwich featuring toasted sourdough bread filled with rich, caramelized onions, savory sautéed cremini mushrooms, and melted Swiss cheese. This sandwich combines deep umami flavors and textures for a satisfying meal that is perfect for lunch, dinner, or a snack.

Ingredients

For the 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

For the Sautéed Mushrooms:

  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste

For the 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. Caramelize the Onions: Peel and thinly slice the yellow onions. Heat olive oil and butter in a large skillet over medium-low heat. Add the onions and stir to coat. Cook slowly for 30-45 minutes, stirring occasionally, until onions are deeply golden and soft. Add brown sugar and balsamic vinegar, cook 2-3 more minutes until absorbed. Season with salt and pepper, then remove from skillet and set aside.
  2. Sauté the Mushrooms: Clean and slice cremini mushrooms. Heat olive oil in the same skillet over medium-high heat. Cook mushrooms until browned and softened, about 8-10 minutes, stirring occasionally. Add minced garlic and fresh thyme leaves, cook for 1 minute until fragrant. Optionally, deglaze the pan with white wine and let it reduce. Season with salt and pepper, then remove from skillet and set aside.
  3. Prepare the Bread: Lightly butter one side of each slice of sourdough bread. Optionally spread Dijon mustard on the unbuttered side of two slices.
  4. Assemble and Cook the Sandwich: Place the bread slices buttered side down on a clean skillet over medium-low heat. Layer Swiss cheese on each slice. Top half the slices with the caramelized onions and sautéed mushrooms. Top with the remaining bread slices, buttered side out. Cook sandwiches for 3-5 minutes per side until cheese melts and bread is golden brown; cover skillet with a lid to help melt cheese faster.
  5. Serve: Remove sandwiches from skillet, place one slice on top of the other to form a complete sandwich. Cut in half and serve immediately.

Notes

  • Use a cast iron skillet if available for even heat distribution during caramelizing and sautéing.
  • Slow cooking the onions on low heat is key to properly caramelized flavor without burning.
  • White wine is optional in sautéed mushrooms but adds excellent depth of flavor.
  • Dijon mustard adds a nice tang but can be omitted if preferred.
  • To prevent soggy bread, avoid overcrowding mushrooms when cooking.
  • Covering the pan while grilling the sandwich helps the cheese melt more evenly and quickly.

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