BLTMSC Sandwich

Ingredients
1	ea.	Tomato basil focaccia or rustic sourdough bread, split and toasted
½	cup	Mayonnaise
4	slices	Thick-cut bacon, cut into 4 pieces each
8	ozs.	Beef strip steak, thinly sliced
8	ozs.	Caputo & Guest Maitake Mushrooms, broken into small pieces
4	slices	Salt & pepper, to taste Gouda or Havarti cheese, optional
2	med.	Ripe tomatoes, sliced into 8 slices
8	med.	Lettuce leaves, washed, patted dry

Place bacon pieces in a large skillet over medium heat. Fry bacon until browned, turning pieces over halfway through cooking. Transfer bacon to a plate lined with paper towel. Discard all but 3 tablespoons of grease.
Add half of the bacon grease back to the same pan. Add the steak and cook over medium high heat for 1-2 minutes or until cooked to desired doneness. Transfer to a plate and set aside.
Add mushrooms to the pan. Saute’ for 4-5 minutes, stirring often, until softened. Add steak back to the pan with the mushrooms and stir to combine. Season to taste with salt and pepper. Remove from heat and set aside to cool slightly.
To Assemble Sandwiches: Pre-heat oven to broil. Place the 4 toasted bread bottoms on a medium baking sheet. Spread half of mayo onto each cut side of the toasted bread bottoms. Spoon steak and mushroom mixture onto bread bottoms. Place 4 pieces of bacon over meat mixture. Place 1 cheese slice over bacon. Transfer pan to the top rack in the oven. Broil for 1 minutes or until cheese has melted. Remove pan from oven.
Place 2 tomato slices on top of melted cheese. Place 2 lettuce leaves over tomato. Spread remaining mayo onto cut side of bread tops. Place over lettuce. Cut sandwiches in half and serve.