Bacon, Gruyere And Mushroom Melt
- 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
Preheat the grill.
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.
Serve with a heap of mixed green salad leaves.