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Bacon, Gruyere And Mushroom Melt

tasty lunchtime snack

  • 2
  • 15 mins


  • 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.

Serving Suggestion

Serve with a heap of mixed green salad leaves.

Image courtesy of AHDB from