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.
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