Ingredients3 slices bacon
8 ounces fresh mushrooms, sliced
6 slices white toast
3 tablespoons mayonnaise
1 medium onion, sliced in rings
1 cup shredded Cheddar cheese
Directions1. Preheat oven to 375 degrees F. In a medium skillet, fry bacon until crisp, drain on paper towels and crumble. Pour off all but 3 tablespoons of bacon drippings, add mushrooms, saute until golden, about 2 minutes.
2. Spread toast with mayonnaise, top with mushrooms, crumbled bacon, onion rings and Cheddar. Bake about 8 minutes or until cheese is melted.
Serve these open-face sandwiches with tomato soup for a hearty winter lunch.