Mountain Melt from Miller's Ale House features melted Swiss and cheddar cheeses, crispy smoked bacon, and sauteed mushrooms layered between toasted multigrain bread, delivering a hearty and savory melt with a satisfying crispy exterior and gooey interior.
Equipments
- Grill or griddle
- Spatula
- Frying pan or skillet
- Cheese grater
- Knife
- Cutting board
- Mixing bowl (for mushrooms)
- Baking sheet (optional, for toasting)
- Plate (for assembly and serving)
Ingredients
- 8 slices multigrain bread
- 4 ounces (115g) Swiss cheese
- 4 ounces (115g) cheddar cheese
- 8 slices smoked bacon
- 8 ounces (225g) mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Ensure you have high-quality smoked bacon for the best flavor, and select fresh mushrooms to saute for optimal texture. Swiss and cheddar cheeses provide the perfect melt, so purchasing block cheese to grate yourself will improve the gooey consistency. Multigrain bread should be sturdy enough to hold the fillings without becoming soggy, ensuring a crispy exterior when grilled. Use a combination of unsalted butter and olive oil to achieve a rich, golden-brown toast on the bread slices. You can recreate the Mountain Melt from Miller's Ale House copycat menu reliably at home with these carefully chosen ingredients and equipment.
Instructions
- Preheat grill or griddle to medium heat.
- Grate Swiss cheese and cheddar cheese.
- Slice mushrooms on cutting board.
- In frying pan or skillet, heat olive oil over medium heat.
- Add mushrooms to pan and sauté until browned; set aside.
- Cook bacon in frying pan or skillet until crispy; drain on paper towels.
- Butter one side of each slice of multigrain bread.
- Place 4 bread slices, buttered-side down, on plate or baking sheet.
- Layer Swiss cheese, cheddar cheese, sautéed mushrooms, and crispy bacon evenly on bread.
- Top with remaining bread slices, buttered-side up.
- Transfer assembled sandwiches to grill or griddle.
- Cook until bread is golden brown and cheese is melted, flipping with spatula halfway through.
- Remove from heat and let rest for 1-2 minutes.
- Slice in half and serve warm.
Substitution
Mountain Melt from Miller's Ale House copycat menu combines melted Swiss and cheddar cheeses, crispy smoked bacon, and sauteed mushrooms on toasted multigrain bread for a rich and savory experience. You can substitute smoked bacon with turkey bacon or a vegetarian alternative to accommodate dietary preferences. If fresh mushrooms aren't available, canned or dried mushrooms rehydrated in warm water can provide a similar earthy flavor. Using a non-stick skillet or cast iron griddle can enhance the crispy texture of the bread while melting the cheese evenly. Butter can be swapped with margarine or olive oil for a dairy-free option without compromising the toasted crunch.
Tips
Ensure the grill or griddle is properly preheated to medium heat to achieve a perfectly crispy exterior without burning the bread. When sauteing mushrooms, avoid overcrowding the pan to allow them to brown evenly and retain their flavor. Butter only one side of each bread slice for an ideal golden crust while preventing sogginess on the inside. You should let the sandwich rest for a minute or two after cooking to allow the melted cheeses to set slightly, making it easier to slice and serve.
Nutritions
Mountain Melt from Miller's Ale House provides a rich source of protein and calcium from melted Swiss and cheddar cheeses, supporting bone health and muscle function. The smoked bacon adds flavor while contributing essential B vitamins and minerals like zinc, though it also raises sodium content, so moderation is key. Sauteed mushrooms offer dietary fiber and antioxidants that promote immune support, while multigrain bread supplies whole grains, enhancing fiber intake and digestive health. Your balanced meal benefits from these combined nutrients, delivering taste and nourishment in every crispy, gooey bite.
Storage
Store any leftover Mountain Melt sandwiches in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent the bread from becoming soggy. Before reheating, allow your sandwich to come to room temperature, then warm it on a grill or skillet to restore its crispy exterior and gooey cheese interior. Avoid microwaving directly as it can make the bread chewy and the cheese unevenly melted.
Variation or Alternatives
You can substitute Gruyere or provolone cheese in place of Swiss and cheddar for a slightly nuttier or milder flavor profile. Swap smoked turkey bacon to reduce fat content while keeping the smoky taste. Instead of sauteing mushrooms in olive oil, try caramelizing them with a touch of balsamic vinegar for added sweetness and depth. Toasting the bread in the oven on a baking sheet before assembling helps achieve an evenly crispy crust and prevents sogginess from the melted cheese.
Allergies
Your Mountain Melt from Miller's Ale House contains common allergens such as dairy from Swiss and cheddar cheeses and gluten from multigrain bread. The smoked bacon may pose a risk for those with pork allergies or sensitivities. People allergic to mushrooms should avoid this dish due to the sauteed mushrooms that are integral to its flavor profile.
Why this recipe?
The Mountain Melt from Miller's Ale House stands out with its hearty combination of tender roast beef, melted Swiss cheese, and sauteed mushrooms served on toasted artisan bread, delivering a savory and satisfying flavor profile. Its rich textures and balanced seasoning create a comforting experience that appeals to those craving a classic, elevated sandwich. Making a copycat version allows you to customize ingredients for your taste while recreating the indulgent taste that keeps customers coming back. Your effort to replicate this menu favorite offers both culinary satisfaction and a cost-effective alternative to dining out.