Save Last winter, after a particularly long day at work, I craved something indulgent but simple. I sautéed some mushrooms with cream and piled them between slices of sourdough with Gruyère. The first bite was pure comfort—earthy, rich, and exactly what I needed. Since then, this has become my go-to when I want to feel cared for without much effort.
I made these for my sister last month when she was visiting, and she literally stopped talking mid sentence after the first bite. We ended up sitting at the counter for an hour, just eating and catching up while the rain tapped against the window. Sometimes the simplest meals create the best memories.
Ingredients
- 200 g cremini or button mushrooms: Cremini have a deeper, earthier flavor than white buttons, but either works beautifully here
- 1 tablespoon unsalted butter: This is just the right amount to get the mushrooms started without making them greasy
- 1 small garlic clove: Minced fresh garlic adds a subtle aromatic base that complements without overpowering
- 1 tablespoon fresh thyme leaves: Fresh thyme pairs perfectly with mushrooms, though half a teaspoon of dried works in a pinch
- 2 tablespoons heavy cream: This creates that luxurious velvety texture that makes the filling so special
- 4 slices sourdough or country bread: A sturdy bread with some chew holds up better than soft sandwich bread
- 4 slices Swiss or Gruyère cheese: Both melt beautifully and have a nutty flavor that matches the mushrooms
- 2 tablespoons unsalted butter, softened: Softened butter spreads more evenly for that perfect golden crust
Instructions
- Sauté the mushrooms:
- Melt 1 tablespoon butter in a skillet over medium heat, add the sliced mushrooms, and cook stirring often until golden and moisture has evaporated, about 6 to 8 minutes.
- Add aromatics:
- Stir in the minced garlic and thyme, cook for 1 minute until fragrant, then season generously with salt and pepper.
- Create the creamy filling:
- Reduce heat to low, stir in the heavy cream, and cook for 1 to 2 minutes until the mushrooms are coated and creamy but not soupy.
- Assemble the sandwiches:
- Lay out all four bread slices, place cheese on two slices, divide the mushroom mixture evenly between them, add another cheese slice on top of each, and close with the remaining bread.
- Butter the exterior:
- Spread the softened butter generously on the outside of each sandwich, covering the entire surface for even browning.
- Grill to perfection:
- Cook the sandwiches in a clean skillet over medium low heat for 3 to 4 minutes per side, pressing gently, until golden and the cheese is completely melted.
- Serve immediately:
- Remove from the skillet, slice each sandwich diagonally in half, and serve while hot and gooey.
Save My husband now requests these whenever he has had a rough week. There is something about the combination of warm, creamy mushrooms and crisp buttery bread that just feels like a hug in food form.
Choosing the Right Cheese
Gruyère is my absolute favorite here because it has such a complex nutty flavor that develops even more depth when melted. Swiss cheese is milder and more accessible while still providing excellent melt. I have also used sharp cheddar when I wanted something punchier, or a mix of half Gruyère and half mozzarella for the best of both worlds.
Bread That Holds Up
Sourdough is ideal because its tangy flavor complements the earthy mushrooms and its sturdy texture prevents sogginess. Country bread, ciabatta, or even a hearty whole grain would work well too. The key is avoiding very soft commercial sandwich bread, which can turn mushy under the weight of the creamy filling.
Make It Your Own
Once you have the basic technique down, this sandwich adapts beautifully to what you have on hand or what sounds good. The mushroom mixture is delicious on its own as a side dish, and the sandwich template works with other fillings too.
- Add fresh spinach or arugula to the sandwich for a pop of color and freshness
- Try a smear of Dijon mustard on the bread inside for a little sharp contrast
- Caramelize onions along with the mushrooms for an even sweeter, deeper flavor
Save These sandwiches are comfort food at its finest, simple enough for a Tuesday lunch but special enough to serve to friends. I hope they bring you as much warmth and satisfaction as they have brought to my kitchen.
Questions & Answers
- → What type of mushrooms work best?
Cremini or button mushrooms provide a mild, earthy flavor and cook evenly for a creamy sautéed filling.
- → How do I achieve a crispy golden crust?
Spread softened unsalted butter on the bread's outside and cook the sandwich over medium-low heat, pressing gently until golden.
- → Can I use different cheeses?
Swiss and Gruyère are traditional, but mozzarella or cheddar can be used for different flavor profiles.
- → Is it possible to make this gluten-free?
Yes, substitute regular bread with gluten-free bread to accommodate dietary needs.
- → How is the creamy texture achieved?
The mushrooms are simmered with heavy cream and butter after sautéing, creating a smooth and rich filling.