Shitake Bacon & Morbier Patty Melt on Portuguese Roll
(Chef Jason Sobocinski)


  • 12 Slices of Bacon
  • 12 small fresh Shitake Mushroom Caps (stems removed)
  • 1 lb Morbier Cheese shredded
  • 4 fresh Portuguese Rolls
  • 1 tbsp of unsalted butter


  1. In a large pan cook the bacon until nicely crisp.
  2. Remove from the rendered fat and set aside.
  3. Over a medium heat add the shitake mushroom caps to the rendered bacon fat and cook until nicely brown and crisp, about 5-7 minutes.
  4. Remove the mushrooms and set aside.
  5. Now drain the pan of bacon fat but do not wipe out completely.
  6. Assemble your sandwiches by adding 1/4 lb of the Morbier divided on each side of a split Portuguese Roll.
  7. Add the 3 slices of crisp bacon and 3 mushroom caps, close em up and get ready to grill.
  8. Preheat your pan over a medium heat, add the butter and melt it completely.
  9. Add the sandwiches and grill them until golden brown and melted.