Bacon, gruyere and mushroom melt

Serves: Makes 2 open sandwiches
Cooking time: About 10 minutes


4 smoked maple cured back bacon rashers
4 slices thickly cut crusty white bread
5mlsp (1tsp) olive oil
1 large mushroom, thickly sliced
2 garlic cloves, crushed
100g (4oz) Gruyere or Emmental cheese, grated
Knob of butter


  1. Preheat the grill.
  2. Place the rashers under the grill and cook for 3-4 minutes until lightly cooked.
  3. Heat oil and butter in a small pan. Add the mushroom slices 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 bread firstly with mushrooms, then a bacon rasher and scatter with cheese. For the lid of the sandwich scatter the non-toasted side with cheese. Repeat for the second sandwich.
  6. Place all 4 slices under hot grill and cook until the cheese is melted and golden. Serve the ‘loaded’ slices topped with the cheesy lids.
  7. Serve with a heap of mixed green salad leaves.

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