Life is always better with Bacon. So is Bacon Mushroom Sandwich.
Morning is the most hectic time of the entire day, to me,and to most of us. And if you are not a morning person, like me then you’re living in hell; yeah just like me. But there is another job which is trickier than getting up on time. And that is the breakfast on weekdays (to me it’s equally suffocating on weekends too). The easiest way to stuff your stomach (read, to save your ass) is cereal and sandwiches.
When life gives your happiness in one hand it also keeps the balance by adding little trouble on other hand. While I’m more than happy to add bacon on breakfast I actually have to avoid any kind of dairy products. I’m lactose intolerant and it’s impossible to consume any kind of milk based products for me. (Damn! I can’t taste the cheese man!) Though there is plenty of other dairy free milk available in the market but nothing is safe for daily purpose. So cereal is not an escape route for me.
So my quick breakfast choice is left with bread & smoothies. I can’t have same repetitive breakfast on daily basis so I keep changing the items for my own sake. And sandwich fits perfectly on the role. Same old bread with different fillings (read feelings). A literal new start every day!
Most of the time I use my sandwich maker; sometimes I use the grill too for quicker version. But there are some time when my sandwich maker refuses to serve me shamelessly then I use the good old toaster too. It’s simply gives me crusty bread on the outside while the warm inside is filled with stuffing. Actually I prefer my sandwiches this way more.
There are some other quick breakfast recipes on the blog like Lemon Chicken Sandwich without sandwich maker, Baked Citrus French Toast with No oil,B.E.L.T.Burger which I had shared before.
Here is the simple recipe of Bacon Mushroom Sandwich using Toaster/Grill.
Preparation Time: 10 mins
Cooking/Active Time: 20 mins
Resting/Inactive time: 00 mins
Total Time: 30 mins
Yield: 4 servings
Ingredients:
For the Filling:
Button mushroom: 400g
Bacon: 10-12 strips
White pepper powder: 1 tsp (optional)
Chili flakes: 1 tbsp (optional)
Garlic powder: 1 tsp (optional)
Others:
Bread slices: 6-8, depending on the size
Tomato: 1
Onion: 1
Lettuce: 2 to 3 leaves
To serve:
Chili Salsa Dip or simple Ketchup or any of your favorite sauce
Equipment:
Toaster/pan,
Frying pan/grill,
Wooden ladle,
Few mixing bowls.
Preparation:
Start with preparing the Bacon:
Bacon can be cooked in various ways; just pick the most convenient way for you. But most importantly make sure you reserve the bacon fat after cooking. You will need the fat in cooking eggs.
a> Place the bacon strips in hot pan (without any oil, bacon has enough fat in itself) and cook for 5-8 mins on low heat until crisp on both sides.
b> cook the bacon on grill until crisp.
c> Arrange the bacon in single layer in any oven proof pan and bake for 6-10 mins on high or until crisp.
Once bacon is cooked, reserve it on paper towel to get rid of excess fat.
Next, preparing the Mushroom:
While bacon is cooking, clean the mushroom and slice or quarter them. Add the sliced mushroom into the hot bacon fat containing pan (after removing the bacons from it) and stir on medium flame until mushroom releases juice and becomes glossy on the surface. Sprinkle garlic & pepper powder and stir lightly to combine everything. Once mushroom is cooked thoroughly remove from flame.
Now, slicing the veggies:
When mushroom is cooling down let’s slice the onion and tomatoes into roundels. Keep the slices about 1/6” to ¼” thick. This will add a nice crunch and texture to the sandwich.
Wash, clean the lettuce and pat it dry. Cut into small sizes to fit on the bread slices.
Finally, assembling the Sandwich:
Press two bread slices together and toast/grill them for 1-2 mins or until you get nice brown crust on the outer sides. It will add nice crust & texture to one side of each slice while the other side will be soft, just the way we want out sandwiches. Now, spread the mustard sauce on each slices. You can substitute the mustard with mayonnaise too. I generally use spicy mustard sauce on one slice and my Vegan Sriracha Mayonnaise on the other slice.
Arrange the lettuce, tomato, onion on the base slice and sprinkle some salt on it, if necessary. Carefully plate the fried mushroom on top and finally place the bacon strips on top of the mushroom layer. Sprinkle some red chili flakes in the slice of the bread and set it on top of the bacon and press gently downwards; thus the filling will be sealed between two slices. Cut into triangles and serve your Bacon Mushroom Sandwich immediately with Vegan Mayonnaise or Chili Salsa Dip or even simple ketchup.
Variations:
1. Add cheese slices or shredded cheese to make the sandwich gooey.
2. Add sliced olives to add extra crunch.
3. Use regular butter or black pepper sauce as bread spread to add extra punch.
4. Substitute the mushroom with chicken, shrimp or fish fillet.
5. Use tofu or cottage cheese as vegetarian option.
Eat, Love & Enjoy! Repeat!!!
When I read this recipe "backen and masroom sandwich this recipe makes very simple and fast I like it. this recipe's method is very simple.I will make at home. I think it is a very tasty.
http://grill recipes.com