Prep time: 5 minutes
Cooking time: 15 minutes
Great for a lazy brunch
4 large portobello or large field mushrooms
2 tbsp olive oil
Salt and ground black pepper
4 crusty ciabatta rolls
½ a lettuce, shredded
2 large tomatoes, sliced
8 slices of streaky bacon
Brush the mushrooms with olive oil and season, then cook over hot barbecue coals or a griddle pan for 8-10 mins turning once until browned on both sides and tender when tested with a fork. Transfer to a plate, gill side down and leave for 5 mins.
Grill or fry the streaky bacon slices with a little oil until crispy and brown.
Toast the ciabatta rolls on the hot barbecue coals or under the grill.
Fill the rolls with lettuce, tomato and top with the mushrooms and bacon.
Finish off with a dollop of BBQ sauce, ketchup or mustard to suit your taste.