Bacon, Cheese & Mushroom Melt

5 prep, 10min cook

Serves 2

Ingredients

4 smoked maple-cured back bacon rashers

1tsp olive oil

1 large mushroom, thickly sliced

2 garlic cloves, peeled crushed

4 slices of thickly cut crusty white bread

100g Gruyere cheese or similar, grated

Knob of butter

Method

Preheat the grill. Place the rashers underneath and cook for 3-4 minutes until lightly cooked. Heat the oil and butter in a small pan, add the mushroom slices and garlic and cook lightly for 2-3 minutes. Set to one side.

Toast the bread slices on one side. To construct the sandwich, top the nontoasted side of bread with mushrooms, followed by a bacon rasher and scatter with cheese. For the lid of the sandwich scatter the non-toasted side with more cheese. Repeat for the second sandwich.

Place all 4 slices under hot grill and cook until the cheese is melted and golden. Serve the ‘loaded’ slices topped with the cheesy lids. Serve with a heap of mixed green salad leaves.