Pancetta and cheddar tartines

Method

1. Fry the pancetta or lardons in a dry frying pan for a few minutes, until turning golden. Remove from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper.
2. Discard the excess fat from the pan, then add the mushrooms and garlic butter. Cook over a medium heat for 5 minutes, turning the mushrooms occasionally, until cooked and fragrant. Stir in the thyme leaves.
3. Preheat the grill to medium, cut 4 large diagonal slices from the baguette and toast for 1 minute, until golden on 1 side. Turn the slices over and top the untoasted sides with the mushrooms, drizzling with the pan juices, then with the cheese and pancetta.
4. Grill for a further 1-2 minutes, until oozing and melted. Serve immediately, with a tomato salad.