Bacon, Gruyere And Mushroom Melt

cooking time
10 minutes

cooking skill
Easy

serves
2 people

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

Method

Preparation

Preheat the grill.

1

Place the rashers under grill and cook for 3-4 minutes until lightly cooked.

2

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.

3

Toast the bread slices on one side.

4

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.

5

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 Suggestions

Serve with a heap of mixed green salad leaves.