Up-level your sandwich game with this gourmet grilled cheese with mushrooms, spinach and Gruyere cheese. It’s a wonderful way to treat yourself for lunch or dinner!
Gourmet Grilled Cheese
There are “in-a-pinch” sandwiches like peanut butter and jelly, turkey and cheese, or (and this was my favorite growing up) a single slice of bologna in between two slices of wonder bread. Those sandwiches have their place, but it’s creations like this mushroom grilled cheese (or mushroom melt) that takes the sandwich-for-lunch concept to a whole new level.
It’s basically a grilled cheese sandwich with a gourmet twist and is probably not the best choice to pack in your bag to take to work. But, if you want a decadent bite for lunch on a random Saturday or Sunday this sandwich is for you.
- Pick your favorite mushrooms or do a mix. I use a mix of shitake, portabello, and cremini mushrooms.
- Unsalted butter
- Herbes de Provence
- Chardonnay (or other dry white wine)
- Country-style white bread
- Dijon mustard
- Shredded Gruyere cheese
Cook those mushrooms in a pan with some butter, herbes de Provence, and spinach. A splash of white wine goes in right at the end.
Pile that mixture on sliced bread with a little mustard and plenty of Gruyere cheese. Next, it’s back to the same pan where the sandwiches cook on both sides until the cheese is melted and the bread is a toasty golden brown.
It has the legs to stand alone for an amazing weekend lunch, but pair your gourmet grilled cheese with my 10-minute tomato soup and you’ll have what I like to call a next-level lunch for the weekend.
More Gourmet Sandwiches
I love sandwiches for breakfast, lunch, and dinner! Here are a few of my fancy favorites you might like to try, too.
- Fancy Fried Egg Sandwich
- Bacon Brie Breakfast Sandwiches
- Smoked Salmon Egg Salad Sandwiches
- Caprese Roast Beef Sandwiches
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I call this a weekend sandwich. Mushrooms sauteed in butter, herbs, spinach, and a little white wine piled on bread and topped with plenty of Gruyere cheese. It’s basically a gourmet grilled cheese that will take your weekend lunch to the next level.
- 3 tablespoons unsalted butter, divided
- 4 ounces sliced mushrooms
- 1 teaspoon kosher salt
- 1/4 tsp herbes de Provence
- 1/2 cup frozen spinach (see note)
- 1 tablespoon Chardonnay
- 4 slices country-style white bread
- 1 tablespoon Dijon mustard
- 1 cup shredded Gruyere cheese
- Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the mushrooms and salt and cook the mushrooms for about 10 minutes. Add the spinach, herbs, and white wine, stirring until the wine is mostly evaporated. Transfer the mushroom mixture to a bowl and turn the heat off.
- Divide the mustard between the 4 slices of bread and spread into an even layer. Divide the cheese between the bread slices, layering over the mustard. Divide the mushroom mixture between two slices of bread, topping it off with the other bread slice with just the mustard and cheese.
- Turn the heat to medium-high and melt 2 tablespoons of butter in the skillet. Once it’s frothy, add the sandwiches and cook them for a few minutes on each side until golden brown on each side and the cheese is melted. Slice each sandwich in half and serve hot.
Look for bags of chopped frozen spinach instead of the blocks of frozen spinach. The bagged kind is so much easier to measure out and use in smaller amounts.
- Category: Sandwiches
- Method: Saute
- Cuisine: American
- Serving Size: 1 sandwich
- Calories: 571
- Sugar: 5.1g
- Sodium: 1950.1mg
- Fat: 37.3g
- Saturated Fat: 21.4g
- Unsaturated Fat: 13.6g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 3.6g
- Protein: 24.9g
- Cholesterol: 105.2mg
Keywords: mushroom melt, gruyere melt, mushroom sandwich
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post and photos updated from the archives. First published in January 2013.