Mushroom Swiss Melt

Name: Mushroom Swiss Melt
Prep time: 12 min
Cook time: 38 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slice Sourdough, sliced; 250 g Mushroom, sliced; 120 g Swiss cheese, sliced; 200 g Onion, thinly sliced; 45 g Butter, softened and divided; 1 tbsp Olive oil; ½ tsp Salt; ½ tsp Black pepper, freshly ground

Mushroom Swiss Melt · ready in 50 min · 2 servings · 757 kcal per serving · easy · 8 ingredients

A buttery American diner style melt where earthy mushrooms, sweet onions, and nutty Swiss cheese sink into crisp sourdough.

Prep: 12 min
Cook: 38 min
Total: 50 min
Serves: 2
kcal: 757
Difficulty: easy

American Main dishes Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4 sliceSourdough, sliced
250 gMushroom, sliced
120 gSwiss cheese, sliced
200 gOnion, thinly sliced
45 gButter, softened and divided
1 tbspOlive oil
½ tspSalt
½ tspBlack pepper, freshly ground

Equipment

stovetop, skillet, spatula, knife, cutting board, small bowl, lid, measuring spoon, butter knife

Instructions

Prepare station
Gather all ingredients, a skillet, spatula, knife, board, small bowl, lid, measuring spoon, and butter knife before cooking. · 5 min
What to look for: Ingredients measured and tools within reach
Caramelize onion
Heat olive oil and 15 g butter in a skillet over medium low heat, add onion and salt, and cook until deep golden and soft. · 20 min
What to look for: Onion is soft, glossy, and deep golden
Saute mushrooms
Add mushrooms and black pepper to the skillet, cook until browned and dry at the edges, then scrape the onion mushroom mix into a bowl. · 10 min
What to look for: Mushrooms are browned and no liquid pools in the pan
Assemble sandwiches
Spread 15 g butter on 1 side of each sourdough slice, then layer Swiss cheese and warm onion mushroom mix on the plain sides. · 7 min
What to look for: Bread is buttered outside and filling is enclosed
Grill first side
Place sandwiches in the clean skillet over medium heat, press gently with a spatula, and cook until the bottom is crisp and golden. · 4 min
What to look for: Bottom bread is evenly golden and crisp
Melt and finish
Flip sandwiches, cover the skillet, and cook until Swiss cheese melts fully and the second side turns golden and crisp. · 4 min
What to look for: Cheese looks creamy and bread is crisp on both sides
Serve hot
Rest sandwiches for 1 minute, cut each in half, and serve while the Swiss is creamy and the sourdough stays crisp. · 1 min
What to look for: Cheese is melted and the sandwich holds together when cut

Nutrition (per serving)

kcal	757
Protein	30 g
Carbohydrates	59 g
of which sugars	9 g
Fat	46 g
of which saturated	24 g
Fibre	5 g
Sodium	1125 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat in a covered skillet over medium low heat until the cheese softens, then uncover briefly to recrisp the bread.

Ingredient substitutions

Sourdough

Country bread: Use a sturdy loaf that browns well in butter.

Mushroom

Cremini mushroom: Cremini gives a deeper earthy flavor than white button mushroom.

Swiss cheese

Gruyere cheese: Gruyere melts smoothly and keeps the nutty character.

Onion

Sweet onion: Sweet onion caramelizes gently and keeps the sandwich mellow.

Butter

Mayonnaise: Use only on the outside of the bread for even browning.

Olive oil

Butter: Use for a richer onion and mushroom filling.