Bacon Connoisseurs Week: Bacon, Gruyere and Mushroom Melt Recipe
If you’re a big fan of bacon then this is arguably your favourite week of the year so we’re helping you celebrate by bringing you some delicious bacon recipes.
This bacon, gruyere and mushroom melt is truly mouth-watering and is great for a lunch time meal.
Here’s what you’ll need and how to make it –
Bacon, Gruyere and Mushroom Melt
Serves: 2
Cooking time: About 10 minutes
Ingredients:
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
Method:
Preheat the grill.
Place the rashers under the grill and cook for 3-4 minutes until lightly cooked.
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.
Toast the bread slices on one side.
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.
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.
Serve with a heap of mixed green salad leaves.
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