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Smoked Swiss & Mushroom Grilled Cheese

Ohio is the number one Swiss cheese producing state in the country, so we can think of no better (or tastier) way to celebrate than with this easy Smoked Swiss and Mushroom Grilled Cheese recipe from Ohio food blogger NeighborFood.

Much of the milk that’s used to make Ohio Swiss cheeses comes from local dairy farms. Did you know it takes about 10 pounds of milk to make one pound of cheese?

Not only is this sandwich delicious, but you can sneak in a serving of veggies! Pairing fresh vegetables, such as mushrooms, with high-calcium cheese may help children eat more vegetables and whole grains.

Smoked Swiss and Mushroom Grilled Cheese

Photo of Smoked Swiss and Mushroom Grilled Cheese


For the mushrooms:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1/2 cup thinly sliced onions
  • 1 teaspoon minced garlic
  • 1 tablespoon dry white wine
  • Pinch thyme
    Salt and pepper

For the sandwiches:

  • 2 tablespoons butter
  • 4 slices sturdy bread (such as sourdough)
  • 4 slices smoked Swiss cheese


For the mushrooms:

  1. Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they're golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized, as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.
  2. Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper to taste. Remove from heat.

For the sandwiches:

  1. Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.
  2. Heat a grill pan over medium heat. Add the sandwiches and grill for 3-5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2-3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.


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