Grilled Cheese Toastie with Portobello and Bacon

2 strips applewood-smoked bacon

½ cup portobello mushrooms, chopped

½ teaspoon fresh thyme leaves

2½ tablespoons honey

4 teaspoons spicy mustard

4 slices sourdough bread

4 ounces sheep's milk cheese, cut into ¼-inch thick pieces

Heat a frying pan over medium heat. Add the bacon. When cooked well done but not burned, remove and place on a paper towel.

In the same pan, saute the mushrooms in the bacon fat, adding the fresh thyme after 3 minutes. While the mushrooms are cooking, cut the bacon strips into bite-sized pieces, cutting away any excess fat if necessary. Put the bacon back into the pan with the mushrooms. Cook for 2 to 3 minutes more until the mushrooms are browned and then turn off the heat.

Whisk the honey and mustard together in a small bowl to make a thick sauce. Thinly spread the honey-mustard sauce on one side of each slice of bread. Then cover 2 of the slices with the cheese, making sure to cover the entire surface. Spread the bacon and mushroom mixture over the cheese.

Place the other 2 slices of bread on top and butter the outsides of each sandwich. Place the sandwiches in a frying pan and cover.

Cook on medium-low heat for 5 to 6 minutes until the bottom sides are golden brown. Then carefully flip the sandwiches over with a spatula, cover and cook for another 3 minutes. In the last few minutes, when you can see the cheese melting on the sides, remove the lid to let out the steam so the sandwiches don't get soggy. Cut the sandwiches into bite-size squares and serve while still hot.

Serves four.

Nutrition values per serving: 340 calories, 14 g fat (7 g saturated), 45 g carbohydrates, 2 g fiber, 15 g protein, 30 mg cholesterol, 690 mg sodium.

"Tangy Tart Hot & Sweet" by Padma Lakshmi (2007 Weinstein Books, $34.95)