Mushroom, Bacon and Tomato Panini

Ingredients

• 150g chestnut or closed-cup mushrooms, sliced
• 4 rashers streaky bacon
• 2 paninis, split open
• 2 tsp wholegrain mustard (optional)
• 2 large tomatoes, sliced
• Freshly ground black pepper

Method

1. Preheat a medium high grill.
2. Cook the bacon rashers in a non-stick frying pan until crispy. Remove from the pan with a draining spoon and set aside on kitchen paper. Add the mushrooms to the frying pan and cook them in the bacon fat for 2-3 minutes.
3. At the same time, toast the split panini, cut sides up, under the grill. Spread the cut sides with a little mustard (if using).
4. Share the tomatoes between the panini and top each one with 2 bacon rashers and the mushrooms. Season with ground black pepper and serve at once.