Menu Concept

Double Bacon Mushroom Melt

Umami, Doubled Down

A bacon melt is a familiar comfort format, but this build goes further: sautéed oyster and trumpet mushrooms bring an earthy depth, smoked gouda adds richness, and a bacon onion jam layers in sweetness and even more bacon flavor alongside the Canadian bacon itself. Served with béarnaise for dipping, this reads as an elevated, craveable sandwich rather than a standard melt.

The Menu Concept

Jones Dairy Farm Sliced Canadian Bacon layered on sourdough bread with smoked gouda cheese, sautéed oyster and trumpet mushrooms, and bacon onion jam.
Griddled to a golden brown.
Served with béarnaise sauce for dipping.

Chef’s Notes

Sauté the mushrooms separately and let them cool slightly before assembly. Mushrooms release moisture as they cook, and adding them straight from the pan will make the sourdough soggy before it even hits the griddle.

Spread the bacon onion jam on one side of the bread as a base layer, underneath the Canadian bacon and mushrooms, not on top. This keeps the jam from sliding out during griddling and gives it direct contact with the bread, which helps it caramelize slightly under heat.

Smoked gouda melts slower than a sharper cheddar or a soft mozzarella, so give the sandwich a few extra seconds under a lid or dome on the griddle to fully melt through before flipping or plating.

Béarnaise breaks if held too long at high heat, so hold it warm, not hot, and make it close to service rather than early in the prep window.