Mushroom Gruyère Grilled Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
820 kcal
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Course
Main Course, Lunch
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Cuisine
American
Mushroom Gruyère Grilled Cheese
Description
The sandwich features a blend of three types of mushrooms—shiitake, cremini, and oyster—sautéed until tender, along with soft, cooked leeks and roasted thinly sliced potatoes. These components bring earthiness and subtle sweetness to the sandwich. Fresh thyme butter brushed on the bread adds herbaceous notes, enhancing the overall complexity.
The use of Fontina and Gruyère cheeses delivers a smooth, creamy melt with nutty undertones, melting evenly to bind the fillings together. Baking roasted potatoes until they develop browned spots adds mild caramelized flavor and a slight crisp bite contrasted with the softness of the mushrooms and leeks. The sandwich is grilled carefully and flipped with a recommended technique to keep the filling intact.
This grilled cheese pairs well with simple salads or soups, making it a hearty and flavorful meal. It can be prepared in advance by cooking and storing filling components separately, then assembling and grilling just before serving to preserve freshness and texture.
The recipe notes emphasize sourcing authentic Italian Fontina Val d’Aosta cheese for best flavor, but quality substitutes and vegetarian versions of the cheeses are acceptable. Leftover sautéed leeks can be used in other dishes such as mashed potatoes or soups, minimizing waste.
Ingredients
- 2 tablespoons butter at room temperature
- 1 teaspoon thyme minced fresh or ½ teaspoon dried
- 1 potato peeled and cut into slices about ¼-inch thick, small Yukon gold
- 2 ½ teaspoons olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 leek trimmed and tough green tops removed, halved lengthwise and carefully washed, cut into ¼-inch dice, small, or ½ large
- 2 ounces shiitake mushroom stemmed, brushed clean, and cut into slices about ⅛-inch thick, 55 grams
- 2 ounces cremini mushroom brushed clean and cut into slices about ⅛-inch thick, 55 grams
- 2 ounces oyster mushroom brushed clean and coarsely chopped, 55 grams
- 4 lices artisan bread such as levain, sourdough, or white, rustic
- 3 ounces fontina cheese preferably Fontina Val d’Aosta, Italian-style, sliced, 85 grams
- 3 ounces gruyere cheese sliced, 85 grams
Instructions
- Preheat the oven or toaster oven to 425°F. Line a small baking sheet with parchment paper or coat thoroughly with nonstick cooking spray.
- In a small bowl, stir together the soft butter and half of the thyme until smooth. Set aside.
- In a medium bowl, toss the potatoes with ½ teaspoon of the olive oil and a pinch each of salt and pepper until the potatoes are evenly coated. Arrange the potatoes in a single layer on the prepared baking sheet and roast until cooked through and starting to brown in spots, about 15 minutes, flipping over about halfway through. Set aside to cool.
- Meanwhile, in a small saucepan over medium-low heat, heat 1 teaspoon of the olive oil. Add the leek along with a pinch of salt and stir to lightly coat. Cover and cook, stirring to prevent sticking, until the leek is very soft, about 10 minutes. Remove from the heat and set aside.
- Meanwhile, in a medium sauté pan over medium-high heat, heat the remaining 1 teaspoon olive oil. Add all of the mushrooms, the remaining thyme, and a pinch each of salt and pepper. Sauté until the mushrooms have released their juices, are tender, and are just beginning to brown, about 3 to 5 minutes. Set aside.
- Spread the thyme butter on one side of each bread slice, dividing it evenly. Place two slices, buttered side down, on a clean cutting board.
- Spread about 2 tablespoons of the sautéed leeks on each slice of bread. Top each slice of bread with half the sliced fontina (1 ½ ounces / 42 grams), half of the potatoes, half of the cooked mushroom mixture, and finish by arranging half the sliced Gruyère (1 ½ ounces / 42 grams) on top of each.
- Top with the remaining bread slices, buttered side up. Be careful handling the uncooked sandwiches, as they may be quite full. If anything falls out, just tuck the fillings back inside. I recommend using a large spatula to move them.
- Heat a large nonstick skillet over low heat. Using a large spatula, place both sandwiches in the skillet, cover with a lid, and cook until the bottoms are nicely browned, about 6 to 8 minutes. Turn and cook until the second sides are browned and the cheese is melted, about 4 to 6 minutes longer.
- Cut the sandwiches in half, if desired, and serve immediately.
Notes
- To flip the sandwiches, remove them from the skillet onto a plate, invert another plate on top, flip, then transfer back to the skillet for minimal filling loss.
- You can prepare and refrigerate the cooked potatoes, leeks, mushrooms, and sliced cheeses up to two days before assembly and cooking.
- Italian Fontina Val d’Aosta offers the best flavor, but other Fontina varieties work if unavailable; vegetarian cheese options are suitable if desired.
- Leftover sautéed leeks make a good addition to mashed potatoes or soups for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 820kcal | 41% |
| Carbohydrates | 63g | 21% |
| Protein | 37g | 74% |
| Fat | 47g | 72% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 117mg | 39% |
| Sodium | 995mg | 41% |
| Potassium | 839mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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