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Mushroom Swiss Melt
Andre Lewis

Mushroom Swiss Melt

Mushrooms need hard browning before they go anywhere near bread. Cook off their water, add thyme, then trap them between Swiss and sourdough. The result has the heft of a diner melt without pretending a mushroom is a beef patty.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices sourdough bread
  • 1 lb cremini mushrooms thinly sliced
  • 1 small yellow onion thinly sliced
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 3/4 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 8 slices Swiss cheese
  • 3 tbsp unsalted butter softened

Method
 

  1. Heat the olive oil in a wide skillet over medium-high heat and add the mushrooms in an even layer.
  2. Cook without stirring for 4 minutes, then add the onion, thyme, salt and black pepper and cook for 7 to 9 minutes until dry and browned.
  3. Cool the mushroom mixture for 3 minutes so it does not immediately steam the bread.
  4. Build each sandwich with 1 Swiss slice, one-quarter of the mushrooms and a second Swiss slice between 2 sourdough slices.
  5. Butter the exteriors and griddle over medium heat for 3 to 4 minutes per side until the bread is crisp and the cheese melts.
  6. Let the melts stand for 1 minute, then cut them in half.