Bacon, Gruyere And Mushroom Melt

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In need of some lunchtime inspiration? This recipe is bound to hit the spot. Indulge with this bacon, gruyere and mushroom melt seasoned with garlic.

Cook time: 10 mins

Serves: 2

Cooking Skill: Easy

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

Step 1

Preheat the grill to moderate.

Step 2

Grill the bacon rashers for 3-4 minutes until lightly cooked.

Step 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.

Step 4

Toast the bread slices on one side.

Step 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.

Step 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.

Method

Step 1

Preheat the grill to moderate.

Step 2

Grill the bacon rashers for 3-4 minutes until lightly cooked.

Step 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.

Step 4

Toast the bread slices on one side.

Step 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.

Step 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.

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Bacon, Gruyere and Mushroom Melt

Two bacon rashers covered in melted gruyere cheese with mushroom. Served on a plate with knife on side.

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

Step 1

Preheat the grill to moderate.

Step 2

Grill the bacon rashers for 3-4 minutes until lightly cooked.

Step 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.

Step 4

Toast the bread slices on one side.

Step 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.

Step 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.

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