Bacon, Gruyere And Mushroom Melt
cooking time
10 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 4 smoked maple cured back bacon rashers
- 1 teaspoon olive oil
- Knob of butter
- 1 large mushroom, thickly sliced
- 2 cloves garlic, peeled and crushed
- 4 slices thickly cut crusty white bread
- 100g (4oz) Gruyere or Emmental type cheese, grated
Method
1
Preheat the grill to moderate.
2
Grill the bacon rashers for 3-4 minutes until lightly cooked.
3
Heat the oil and butter in a small pan, add the mushroom and garlic and cook lightly for 2-3 minutes. Set to one side.
4
Toast the bread slices on one side.
5
To construct the sandwich, top the non-toasted side of each bread slice with mushrooms, then 2 bacon rashers and scatter with cheese. Repeat for second sandwich.
6
Place all slices under hot grill and cook until cheese is melted and golden. Serve the ‘loaded’ slices topped with the cheesy lids and a salad leaves.
