250 g smoked middle bacon
4 large flat mushrooms (300 g total)
8 slices sliced Jarlsberg cheese
4 soft white tiger bread rolls
60 g fresh baby spinach leaves
200 g tub fresh red capsicum salsa
- Remove rind from bacon. Trim stems of mushrooms. Season with salt and pepper.
- Cook bacon in a large, oiled, non-stick frying pan over a medium heat for about 3 minutes on each side, or until browned. Remove. Cover to keep warm.
- Add mushrooms to same heated pan, stem side down. Cook, covered, for 4 minutes on each side, or until tender. Place 2 cheese slices on each one. Cook, covered, until melted.
- Split rolls in half. Top with spinach, bacon, mushrooms and salsa. Replace tops of rolls.