Bacon, Gruyere And Mushroom Melt

Ingredients

• 4 Smoked Maple cured back bacon rashers
• 4 Slices thickly cut crusty white bread
• 5ml (1tsp) Olive oil
• Knob of butter
• 1 Large mushroom, thickly sliced
• 2 Cloves garlic, crushed
• 100g (4oz) Gruyere or Emmental type cheese, grated

Preparation

Preheat the grill.

Method

Place the rashers under grill 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.

Construct the sandwich:
Top the non-toasted side of bread firstly with mushrooms, then 2 bacon rashers and scatter with cheese. For the lid of the sandwich scatter the non-toasted side with cheese. Repeat for second sandwich.

Place all 4 slices under hot grill and cook until cheese is melted and golden. Serve the ‘loaded’ slices topped with the cheesy lids.

Serving Suggestion

Serve with a heap of mixed green salad leaves.