The Swiss Mushroom Melt Grilled Cheese Recipes

THE SWISS MUSHROOM MELT GRILLED CHEESE

Steps:

• Slice large mushrooms in half, leave the rest whole.
• Saute mushrooms in a pan on low-medium heat with 1-2 tbsp butter.
• Once mushrooms have nearly finished sauteing, give a light sprinkle of thyme, sprinkle some garlic powder, and salt & pepper to taste. Stir spices in.
• Pour in beef stock and white wine vinegar (could also use red wine vinegar, or wine if it's handy!).
• Add some Worcestershire sauce (about 4-5 drops, more if you like).
• Cook mushrooms until stock has reduced and thickened.
• Now for the sandwich!
• Butter all sides of your bread.
• Place layer of grated Swiss cheese on bread.
• Top with mushrooms.
• Add another layer of Swiss Cheese and top with bread.
• In a pan on medium heat (lower heat if your bread is browning, but cheese isn't melting enough), cook grilled cheese until golden brown and cheese is melted.
• Dig in!

GRILLED MUSHROOM SWISS BURGERS

Steps:

• Prepare a grill for medium heat. Lightly oil the grate.
• Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
• Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
• Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

MUSHROOM GRILLED CHEESE

Steps:

• Heat butter in a pan.
• Sautéed mushrooms with thyme until golden.
• Salt and pepper.
• Garnish 4 slices of bread with a slice of cheese, 1/4 of the mixture on each slice, and a little bit of mustard, if wanted.
• Cover with the remaining slices of bread.
• Heat a little bit of butter and oil in a pan.
• Grill sandwiches on each side until they are well golden and the cheese has melted.

MELTY GRILLED MUSHROOM SWISS BURGER

Steps:

• Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside.
• In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.
• Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.
• Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
• Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.
• Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.
• To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.