March 18, 2013 - 17:00 GMT hellomagazine.com Bacon, Gruyere and Mushroom Melt recipe Dish type: Breakfast Makes 2 open sandwiches Cooking time: About 10 minutesIngredients 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 butterMethod 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. Serve with a heap of mixed green salad leaves.