Gloriously melted Swiss cheese with an earthy mushroom kick make this cheese toastie a real winner.Jump to Recipe
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The cheese in this toastie
We first discovered Emmental cheese during holidays in France and it quickly made it onto our cheese boards in the evening as we would sit by the fire and drink some rather good red wine.
We also noted that the French often used it on Pizza and it had a good melting quality. so, of course we couldn’t wait to try it in a toastie,
The mushrooms in this toastie
We use chestnut mushrooms for this toastie recipe. They have a nice earthy taste compared to button mushrooms and go brilliantly with the Emmental cheese.
Preparing the Ingredients
This delicious toasted sandwich is a tiny bit more effort then a regular cheese toastie but well worth it.
For starters you want to make sure you finely slice both the mushrooms and the cheese to allow them to infuse well in the toastie while it cooks.
Also, you need to cook the mushrooms before hand to be able to add a subtle garlic falvor to them and also to remove any excess moisture as this may compromise the crispiness of your toastie,
This can be done by gently frying them in a small pan with either butter or olive oil. Sprinkling the mushrooms with garlic salt during the process and take them off the heat just as they start to color.
Bringing the cheese and mushrooms together
Once your cheese and mushrooms are ready construct the sandwich by layering the two together.
This way you will create a winning combination of melted swiss cheese around the flavorsome mushrooms.
Cheese and Mushroom Toasted Sandwich
- Toasted sandwich maker
- Small Frying Pan
- Chopping Board and Sharp Knife
- 4 Slices Thick white bread Or your favorite toasting bread
- 3-4 Chestnut Mushrooms These provide a better flavor than plain button mushrooms
- 25 g Emmental Cheese
- 1 tsp garlic salt
- Olive oil
- Put the frying pan onto a medium heat and add about 2 tsps of olive oil
- Thinly slice the mushroom
- Add the mushrooms to the pan and sprinkle with the garlic salt
- Stir the mushrooms to get a good covering or garlic salt and butter then leave to saute for a few minutes. (see note A)
- Once done turn off the heat
- Turn on your toasted sandwich maker if you haven't already
- Slice the Emmental cheese into thin slices
- Lay out the bread side by side and build layers of cheese and mushrooms on one slice
- Once all the mushrooms and cheese are used up place the other slice of bread on top
- Brush this slice of bread with olive oil
- Place in the sandwich into your toastie maker oil side down and press down gently
- Brush the top slice with olive oil and then close the lid
- Leave for approximately 10 minutes or until golden with gooey cheese escaping the sides of your toastie
What can go wrong
If you slice the mushrooms too thickly you could find they still contain a lot of water when cooked in the toastie leading to a soggy sandwich. If you have cut them thick just fry them for a bit longer.
What to drink with this toastie
If it is that time of day then a medium bodied red wine such as a Cabernet-Sauvignon goes nicely as it complements the mushrooms and cuts through the cheese.
For a non-alcoholic choice go for a strong flavored juice or cordial. Something like tomato juice.
Can you use different mushrooms for this recipe
Absolutely, just be sure to follow the key advice to fry them to take out the excess moisture before adding them to your sandwich.
Did you try it
Did you try this recipe? If so let us know how you got on below or comment on the video.