4 rashers streaky bacon
150g chestnut or closed cup mushrooms, sliced
2 panini, split open
2 tsp wholegrain mustard (optional)
2 large tomatoes, sliced
Freshly ground black pepper
Preheat a medium high grill.
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.
At the same time, toast the split panini, cut sides up, under the grill. Spread the cut sides with a little mustard (if using).
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.