Skillet-Toasted Garlic Mushroom and Cheese Mini Sandwiches

Quick Recipe Version (TL;DR)

• Yield: 4 mini sandwiches
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 small cloves garlic, minced
• 1 1/2 tbsp unsalted butter (for mushrooms)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 4 small soft rolls or slider buns, split
• 1 tbsp softened butter (for toasting rolls)
• 4 slices (about 4 oz / 115 g) provolone, Gruyere, or Swiss cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Do This

• 1. Prep: Slice mushrooms; mince garlic; split rolls and spread cut sides with softened butter.
• 2. Heat a 10-inch (25 cm) skillet over medium heat (pan surface about 325–350°F / 165–175°C). Add 1 tbsp butter and olive oil.
• 3. Cook mushrooms 8–10 minutes, stirring occasionally, until browned and most liquid evaporates.
• 4. Add remaining 1/2 tbsp butter, garlic, thyme, salt, pepper, and red pepper flakes; cook 1–2 minutes. Stir in balsamic; cook 1 minute more.
• 5. In a clean or wiped skillet over medium-low heat, place rolls cut side down; toast 2–3 minutes until golden.
• 6. Flip bottom halves, mound mushrooms on them, top with cheese and roll tops; cover skillet and cook 2–3 minutes until cheese melts. Serve hot.

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Why You’ll Love This Recipe

• Big, steakhouse-style flavor in a tiny, handheld package: garlicky mushrooms, melty cheese, and buttery toasted rolls.
• All made in one skillet on the stovetop; no oven required, and ready in about half an hour.
• Perfect as a hearty snack, light dinner, or party appetizer that feels a little bit special.
• Flexible recipe: swap cheeses, add herbs, or spice it up without changing the core method.

Grocery List

• Produce: Cremini or button mushrooms, garlic, fresh thyme (or dried thyme), fresh parsley (optional).
• Dairy: Unsalted butter, provolone/Gruyere/Swiss cheese slices.
• Pantry: Olive oil, balsamic vinegar, fine sea salt, black pepper, red pepper flakes, small rolls or slider buns.

Full Ingredients

Garlic Mushroom Filling

• 8 oz (225 g) cremini or button mushrooms, cleaned and sliced 1/4 inch (6 mm) thick
• 2 small cloves garlic, finely minced
• 1 1/2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp fresh thyme leaves, roughly chopped (or 1/4 tsp dried thyme)
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 small pinch red pepper flakes (optional, for gentle heat)

Rolls and Cheese

• 4 small soft rolls or slider buns, about 2–2.5 oz (60–70 g) each, split horizontally
• 1 tbsp unsalted butter, softened (for spreading on rolls)
• 4 slices cheese (about 4 oz / 115 g total) such as provolone, Gruyere, or Swiss

Optional Garnish

• 1 tbsp finely chopped fresh parsley
• Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the ingredients

Rinse the mushrooms briefly under cool water if needed, then pat very dry with a clean towel. Slice them into roughly 1/4 inch (6 mm) thick pieces so they cook evenly. Mince the garlic as finely as you can so it perfumes the filling without leaving sharp chunks.

Split the rolls in half horizontally. Spread the cut side of each half lightly with the 1 tbsp softened butter; set aside. Unwrap the cheese slices and keep them nearby. This recipe moves quickly once you start cooking, so having everything ready makes it easier.

Step 2: Sauté the mushrooms

Place a 10-inch (25 cm) heavy skillet (cast iron is ideal) over medium heat. Aim for a pan surface temperature around 325–350°F (165–175°C) if you have an infrared thermometer. Add 1 tbsp of the unsalted butter and all of the olive oil. Once the butter melts and starts to foam, add the sliced mushrooms in an even layer.

Cook the mushrooms for 8–10 minutes, stirring every couple of minutes. At first they will release liquid and look wet; keep cooking until most of this moisture evaporates and the mushrooms begin to turn deep golden brown around the edges. Browning is where the flavor develops, so do not rush this step.

Step 3: Add garlic and seasonings

Once the mushrooms are nicely browned, reduce the heat slightly to medium-low. Add the remaining 1/2 tbsp butter to the skillet, along with the minced garlic, thyme, salt, black pepper, and red pepper flakes if using. Stir well so the garlic and herbs coat the mushrooms.

Cook for 1–2 minutes, stirring frequently, just until the garlic smells fragrant and lightly cooked. Do not let it burn. Pour in the balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan. Let the mixture bubble for about 1 minute until the vinegar has mostly reduced and coats the mushrooms in a glossy glaze. Taste and adjust salt or pepper if needed, then transfer the mushroom mixture to a bowl and loosely cover to keep warm.

Step 4: Toast the buttered rolls in the skillet

Wipe out the skillet with a folded paper towel, but do not worry about removing every bit of flavor; a light film is fine. Return the skillet to the stove over medium-low heat (pan surface around 300–325°F / 150–165°C).

Place the roll halves cut side down in the skillet. Toast for 2–3 minutes, checking occasionally, until the cut sides are golden brown and crisp at the edges. Adjust the heat if they are browning too quickly. When ready, transfer the top halves to a plate, but leave the bottom halves in the skillet for assembly.

Step 5: Build the mushroom-and-cheese melts

With the bottom halves still in the warm skillet, divide the mushroom mixture evenly among the four pieces, piling it up generously. Try to keep the mushrooms centered so they do not spill out too much as the cheese melts.

Lay one slice of cheese over each mushroom-topped bottom roll, tucking in any overhanging corners so it melts neatly. Place the top roll halves over the cheese to form mini sandwiches. If your skillet feels crowded, you can work in two batches to give the sandwiches a little space.

Step 6: Cover, melt, and serve hot

Reduce the heat to low (pan surface around 275–300°F / 135–150°C). Cover the skillet with a lid or a sheet of foil, crimped around the edges to trap steam. Cook for 2–3 minutes, until the cheese is fully melted and the sandwiches are warmed through. You can gently press each sandwich with a spatula to encourage the cheese to ooze into the mushrooms.

Remove the sandwiches from the skillet. If using, sprinkle the tops lightly with chopped parsley and a final twist of black pepper. Serve immediately while the rolls are crisp on the outside, the centers are hot, and the cheese is stretchy and gooey. These are best eaten right away, straight from the skillet.

Pro Tips

• Do not crowd the mushrooms. If your skillet is small, cook the mushrooms in two batches so they brown instead of steaming.
• Get good color. Deep golden-brown mushrooms equal deeper flavor. Give them time before adding the garlic and vinegar.
• Keep the garlic gentle. Add garlic toward the end and cook over medium-low heat to avoid bitterness from burning.
• Cover for maximum melt. Trapping steam under a lid helps melt the cheese quickly without burning the rolls.
• Choose flavorful cheese. Provolone, Gruyere, or Swiss give a nice stretch and stand up well to the garlicky mushrooms.

Variations

• Onion-lovers version: Add 1/2 thinly sliced small onion with the mushrooms and cook until soft and golden before adding garlic.
• Meaty upgrade: Add 2 slices of cooked, chopped bacon or a few thin slices of seared steak to each sandwich along with the mushrooms.
• Spicy melt: Double the red pepper flakes and add a drizzle (about 1 tsp) of hot sauce to the mushrooms with the balsamic.

Storage & Make-Ahead

These mini melts taste best fresh, but you can prepare parts in advance. The cooked garlic mushroom mixture can be cooled, transferred to an airtight container, and refrigerated for up to 3 days. Reheat it in a skillet over medium heat for 3–4 minutes before assembling the sandwiches. Once assembled and cooked, leftovers can be wrapped in foil and refrigerated for up to 1 day, though the rolls will soften. Reheat in a covered skillet over low heat or in a 325°F (165°C) oven for 8–10 minutes, just until warmed through and the cheese remelts. Avoid microwaving if you want to keep the rolls from getting chewy.

Nutrition (per serving)

Approximate nutrition per mini sandwich (1 of 4): about 300 calories, 14 g fat, 29 g carbohydrates, 12 g protein, 2 g fiber, and 600–700 mg sodium. Actual values will vary based on the exact rolls, cheese, and salt used.