Related recipes, news & reviews:
Home > Food & drink > Recipes > Bacon & mushroom toastie sandwich
© 2009 Tuppence Magazine. All Rights Reserved.
Bacon & mushroom toasty sandwich
Approx. cost - £2.27 a head
Fruit n veg count - 1
Ingredients (per person):
-
• 1 small clove garlic
-
• 3 rashers of unsmoked bacon cut into strips
-
• 2 flat top mushrooms chopped in 5mm slices
-
• Olive oil
-
• Salt & pepper
-
• 4 slices of bread (ideally brown, wholemeal, granary or seed)
-
• Cheese (parmesan and mature cheddar work well)
-
• Tommy K
This tasty sandwich is a good way of using up some of the ingredients you might not have finished from the recipe for bacon basil pasta with a kick.
-
1. Cut the mushrooms into 5mm thick slices and lob them into a frying pan with a good helping of olive oil on a high heat.
-
2. Put the oven on 200°c and finely chop the garlic, before adding it to the mushrooms with a little salt and pepper.
-
3. After a few minutes on each side of the mushroom slices, take them out of the pan and put them on a plate and into the oven.
-
4. Next, return the saucepan to the heat and lay out the bacon for a good frazzling. Give them a good blast until they’re fairly crispy and then put them in the oven on top of the mushrooms to let the bacon juices get amongst the fungus.
-
5. Get the bread into the toaster and while that’s on the go, slice up the cheese.
-
6. Spread up the toast and start layering on the filling. I went with a bacon, mushroom, cheese, flying uppercut combo.
-
7. Top it off with the ketchup for an easy brekkie, brunch, lunch, dinner, tea, snack feast that shouldn’t take much longer than fifteen minutes to bosh together.
---------------------
---------------------
---------------------
---------------------
---------------------
Follow Tuppence Magazine on:
