250g packet middle bacon rashers
4 large flat mushrooms, (300g total)
8 slices Jarlsberg cheese
4 soft white bread rolls
60g bag baby spinach leaves
200g tub capsicum salsa
Remove rind from bacon. Trim stems of mushrooms. Season with salt and pepper.
Cook bacon in an oiled, large non-stick frying pan over a medium heat for about 3 minutes on each side, or until browned. Remove. Cover with foil 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 cheese is melted.
Split rolls in half. Top with spinach, bacon, mushrooms and salsa. Replace roll tops.