Can I make the Swiss mushroom melt delight ahead of time?

You can prep the mushrooms and patties a day in advance and store them in the fridge. When you’re ready to eat, just assemble and grill so the bread stays crisp and the cheese melts like it should.

What’s the difference between this and a patty melt?

A patty melt is rye bread, American cheese, and grilled onions. This one? It’s richer, cozier, and comes layered with Swiss, mushrooms, and sourdough that crackles. Think of it as the patty melt’s dreamy cousin from a diner you’d never want to leave.

Can I use pre-sliced mushrooms or bagged cheese?

You can, but freshly sliced mushrooms and block cheese give way more flavor and melt better. Pre-sliced mushrooms hold water, and bagged cheese has anti-caking stuff that can mess with the gooey factor.

How do I keep the bread from getting soggy?

Lightly toast the bread before assembling, and make sure the mushrooms aren’t swimming. A smear of butter or aioli inside the bread also helps lock in the crisp when you grill.

Can I make it vegetarian?

Totally. Swap the beef patty for a roasted portobello or a plant-based patty. Keep the same layering, mushrooms, cheese, aioli, and it’ll still hit all the comfort notes.

Can I freeze these melts?

It’s not ideal to freeze the whole thing assembled. But you can freeze the patties and mushrooms separately, then defrost and grill fresh when ready. Best texture, less heartbreak.

How can I make it spicier or more bold?

Add a few pickled jalapeños, a swipe of Dijon, or sprinkle crushed red pepper into the beef mix. Or go big with pepper jack cheese instead of cheddar.

Swiss mushroom melt delight | Oh Là Là Recipes

Name: Swiss mushroom melt delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tbsp Worcestershire sauce; 1 lb ground beef (80/20 blend); 2 slices Swiss cheese; 2 slices cheddar or provolone cheese; 1 tbsp butter; 4 slices sourdough or rye bread; 1 cup mushrooms, sliced; 1 tbsp oil for grilling; 2 tbsp mayo or garlic aioli; 1 tsp salt and black pepper

Description

This Swiss mushroom melt delight stacks juicy beef, golden mushrooms, and a double layer of cheese between two slices of crispy grilled sourdough. A cozy, cheesy classic with diner energy and melt-in-your-mouth payoff.

Ingredients

Scale

1 tbsp Worcestershire sauce
1 lb ground beef (80/20 blend)
2 slices Swiss cheese
2 slices cheddar or provolone cheese
1 tbsp butter
4 slices sourdough or rye bread
1 cup mushrooms, sliced
1 tbsp oil for grilling
2 tbsp mayo or garlic aioli
1 tsp salt and black pepper

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Instructions

Heat butter in a skillet and sauté mushrooms until golden and tender, about 5–7 minutes. Set aside.
In a bowl, mix ground beef with Worcestershire, salt, and pepper. Shape into patties slightly larger than your bread slices.
Cook patties in the same skillet until browned and cooked through, about 4–5 minutes per side.
Spread mayo or garlic aioli on one side of each slice of bread. On one slice, layer Swiss and cheddar cheese, then add the beef patty and top with mushrooms. Finish with another slice of cheese and close with the second piece of bread.
Heat a skillet or griddle and grill the sandwich on both sides until bread is golden and cheese is melted, about 2–3 minutes per side.
Slice in half and serve immediately while hot and gooey.

Notes

Pro oh là là tip: Use a combo of Swiss and cheddar (or provolone) for extra melt and depth. The layered cheese melt gives major diner vibes with buttery drama.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Mains & Sides
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 680
Fat: 40g
Carbohydrates: 35g
Protein: 40g