Mushroom And Swiss Melts On Sourdough

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · high-protein

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Ingredients

• 3/4 lb sliced mushrooms
• 1 large yellow onion, sliced thin
• 1 tbsp olive oil
• 2 tbsp butter
• 1/2 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1 1/2 tsp each kosher salt and black pepper
• 4 slices sourdough bread
• 4 oz Swiss cheese
• 1 tbsp mayonnaise
• 1/2 tbsp Dijon mustard

Method (tap to check — screen stays awake)

1. Heat the oil in a large skillet over high and add the mushrooms in one layer. Leave them alone until the undersides are deep brown, 4 minutes, then stir and cook until the released liquid has fully evaporated, 6 to 8 minutes more.
2. Add the onion and 1 tablespoon butter and cook over medium until the onion is soft and sweet-smelling with browned edges, about 8 minutes.
3. Stir in the Worcestershire, thyme, salt and pepper and cook until the pan is dry again.
4. Mix the mayonnaise and Dijon and spread it on four slices of bread; divide the mushrooms and Swiss between them and close the sandwiches.
5. Butter the outsides of the sandwiches generously with the remaining butter.
6. Griddle over medium, pressing with a spatula, 3 to 4 minutes a side, until the bread is deep golden and the cheese runs when you lift a corner.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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