Butter bread (lightly) on both sides. Heat olive oil in large 12" skillet on medium high heat. Add chopped bacon and cook until almost crispy. Add chilies, sauté for 1 minute. Add garlic, sauté 1 minute. Bring bacon, chilies and garlic to one side of pan. Add Mushrooms to pan and sauté making sure to turn them for even cooking. Cook approx. 3-5 minutes until just cooked (slightly firm). De-glaze with ale (beer). Remove from heat. Add juice of one lime and mix all ingredients together. Set aside.

Grill bread over medium heat on griddle. When grilled sides are golden brown, flip and lightly baste with lime juice. Add grated cheese to every other slice of bread. When cheese has melted and bread is golden brown, top with cooked mushroom mixture. Remove all slices from the griddle. Top mushroom-laden slices with mustard greens, folding each large green to fit. Top with second slice of grilled bread. baste lightly with lime juice. Cut each sandwich in half and serve hot.

Presentation
Lay sandwich on a generous bed of arugula and sprinkle with Nasturtium flowers. Leftover sauce from the Mushrooms also makes a delightful dressing.