Is any body else on a total mushroom kick right now? I am just realizing that my last two recipe posts also had mushrooms in them, Two Potato Hash with Mushrooms, and Mushroom Lentil Bolognase. Mushrooms are the kind of food that you either love or hate, and I love them. In my opinion, they are best when sauted, like in today’s Mushroom Swiss Sandwich Melts with Arugula recipe!
When I was developing this recipe, I wanted it to be different than a grilled cheese with mushrooms. I wanted it to be a little bit healthier. I decided to toast the bread on the grill instead of smearing it with butter like I would a grilled cheese. Without the greasy exterior, it is a little cleaner to eat as well. Finish it off with fresh arugula and you’ll have a fresh light sandwich that any mushroom lover will enjoy!
Variations to the Mushroom Swiss Sandwich Melts with Arugula recipe:
- My favorite mushrooms are portabellas. Use whatever kind of mushroom you enjoy. Morels would be an excellent spring time option!
- If you want to make this sandwich even more Swiss, try baby Swiss chard in place of the arugula.
- I used regular American Swiss Cheese in deli slices for my sandwiches. You could make your sandwiches fancy using other kinds of Swiss cheese, like Emmentaler, Gruyère, or Jarlsberg!
- If you are not fond of Swiss cheese, I would recommend Gouda!
- Splash olive oil
- 8 oz portabella mushrooms, sliced
- ¼ tsp black pepper
- 6 slices crusty bread
- 4-5 slices Swiss cheese (depending on the size of your bread)
- 1 TBS Dijon mustard (or more to taste)
- 1½ cups baby arugula (3 small handfuls)
- In a large heavy bottomed skillet, saute mushrooms in olive oil until they start to release their liquid. Stir in black pepper and cook uncovered until all the liquid evaporates.
- Heat a grill pan with a lid over medium high heat.
- Top 3 slices of bread with all the mushrooms and then Swiss cheese. Place in the hot grill pan and cover. Cook until the bread is toasted and the cheese is starting to melt, about 1-2 minutes. Remove from pan. Note: Watch the pan and be careful not to burn the bread. The cheese will continue to melt a little bit more once removed from the pan, especially if you keep it covered.
- Place the remaining 3 slices of bread in the grill pan and cook until toasted, about 1 minute.
- Smear 1 tsp of Dijon mustard (or more to taste) over the untoasted side of each of the toasted bread slices.
- Assemble sandwiches. Top the melted Swiss cheese with ½ cup arugula, and place the top slice of bread Dijon side down.
That looks so good Alison, although you had me at mushrooms. Thanks for submitting your recipe to Meat Free Mondays the roundup is live now.
Thanks for selecting my recipe for the weekly round up! Have a great weekend!
Your Mushroom Swiss Sandwich with Arugula look delicious! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks for hosting the party!
Oh dear!! We are huge mushroom fans and would love this. Totally making this soon.
You will love it! Enjoy!
In addition to being on a mushroom kick, I’m totally on an Arugula kick, so you have me twice here. The only change I’m going tome is for whole wheat bread. I bet it’s still going to be good!
Whole wheat bread is a great option. Thanks Susan!
It is a good thing we do not live closer. We would be knocking on your door Alison.
I always love company! Glad you like the recipe!