Print

Melt Sandwich Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This Melt Sandwich features deeply caramelized onions and savory sautéed cremini mushrooms layered with melted Swiss cheese on toasted sourdough bread. Rich in flavor and texture, it’s a perfect comforting vegetarian sandwich ideal for lunch or a cozy dinner.

Ingredients

Scale

Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • 1/2 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper to taste

Sautéed Mushrooms

  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional, but recommended)
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste

Sandwich Assembly

  • 4 slices sourdough bread (or your favorite bread)
  • 4 ounces Swiss cheese, thinly sliced
  • 2 tablespoons butter, softened
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Slice Onions: Peel and thinly slice the yellow onions evenly to allow for consistent caramelization.
  2. Heat Oil and Butter: In a large skillet, heat the olive oil and butter over medium-low heat, creating a warm base for the onions.
  3. Add Onions and Cook Slowly: Add the sliced onions to the skillet and stir to coat with the fat. Cook over very low heat for 30-45 minutes, stirring occasionally, until onions turn deep golden brown and soft. Adjust heat to prevent burning.
  4. Sweeten and Flavor: Stir in brown sugar and balsamic vinegar, cooking for 2-3 minutes while stirring constantly so the sugar dissolves and vinegar is absorbed into the onions.
  5. Season Onions: Add salt and freshly ground black pepper to taste. Remove onions from skillet and set aside.
  6. Prepare Mushrooms: Clean and slice the cremini mushrooms evenly for uniform cooking.
  7. Heat Oil for Mushrooms: Using the same skillet, heat olive oil over medium-high heat to prepare for sautéing.
  8. Sauté Mushrooms: Add sliced mushrooms in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, stirring occasionally, until browned and softened.
  9. Add Garlic and Thyme: Stir in minced garlic and fresh thyme, cooking for one more minute until fragrant, stirring constantly.
  10. Deglaze and Reduce: Pour in white wine, scraping browned bits from skillet bottom. Let it reduce for 1-2 minutes until nearly evaporated.
  11. Season Mushrooms: Season with salt and freshly ground black pepper to taste, then remove from skillet and set aside.
  12. Prepare Bread: Lightly butter one side of each slice of sourdough bread.
  13. Spread Mustard: Spread a thin layer of Dijon mustard on the unbuttered side of two bread slices, if using.
  14. Assemble and Melt Cheese: Place bread slices buttered-side down in a clean skillet over medium-low heat. On each, layer half of the Swiss cheese.
  15. Add Fillings: On one slice, add half the caramelized onions and sautéed mushrooms over the cheese, then repeat on the other slice.
  16. Grill Sandwich: Cook sandwiches 3-5 minutes per side, until bread is golden brown and cheese is melted and gooey; cover skillet with lid to help cheese melt faster.
  17. Serve: Carefully remove sandwiches, stack one on top of the other to complete, cut in half, and serve immediately while warm.

Notes

  • Cooking onions low and slow is key for deep caramelization and sweetness.
  • White wine adds depth and helps deglaze the pan for flavorful mushrooms but can be omitted.
  • Use sturdy bread like sourdough to hold the fillings well and toast crisply.
  • You can substitute Swiss cheese with Gruyere or mozzarella for different meltiness and flavor.
  • Covering the pan during grilling helps cheese melt evenly without burning the bread.

Keywords: melt sandwich, caramelized onion sandwich, mushroom sandwich, vegetarian sandwich, Swiss cheese sandwich, stovetop melt

Find it online: https://deliciousdishspot.com/melt-sandwich-recipe/