Swiss Mushroom Melt Sandwich (Print Version)
Gooey Swiss cheese melted over earthy mushrooms and sweet caramelized onions, all between slices of toasted sourdough bread.
# Ingredients:
→ Caramelized Onions
01 -
2 large yellow onions, thinly sliced
02 -
2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
1 teaspoon brown sugar
05 -
1/2 teaspoon balsamic vinegar
06 -
Salt and freshly ground black pepper to taste
→ Sautéed Mushrooms
07 -
1 pound cremini mushrooms, sliced
08 -
2 tablespoons olive oil
09 -
2 cloves garlic, minced
10 -
1/4 cup dry white wine (optional)
11 -
1 tablespoon fresh thyme leaves
12 -
Salt and freshly ground black pepper to taste
→ Sandwich Assembly
13 -
4 slices sourdough bread
14 -
4 ounces Swiss cheese, thinly sliced
15 -
2 tablespoons butter, softened
16 -
1 tablespoon Dijon mustard (optional)
# Steps to Follow:
01 -
Peel and thinly slice yellow onions. Heat olive oil and butter in a large skillet over medium-low heat. Add onions to the skillet, stir to coat in fat, and cook on low for 30-45 minutes, stirring occasionally, until deeply golden and soft. Stir in brown sugar and balsamic vinegar, cooking for an additional 2-3 minutes. Season with salt and pepper, stir, and set aside.
02 -
Clean and slice cremini mushrooms. Heat olive oil in the same skillet over medium-high heat. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until browned and soft. Add garlic and thyme, cooking for 1 minute, stirring constantly. If using white wine, deglaze the pan and cook until the liquid evaporates. Season with salt and pepper, stir, and set aside.
03 -
Butter one side of each bread slice. Optionally spread Dijon mustard on the unbuttered side of two slices. Heat a clean skillet over medium-low heat and place bread, buttered side down. Layer Swiss cheese on each slice, then top with caramelized onions and mushrooms. Cook until the cheese melts and bread is golden on both sides, about 3-5 minutes per side, covering if needed for melting. Stack slices to form sandwiches, cut in half, and serve.
# Additional Notes:
01 -
For best results, cook the onions slowly to allow natural sweetness to develop.