Heat a cast iron skillet to medium high

cooked bacon until crisp, remove bacon from pan and crumble.

Set bacon aside until ready to make sandwich

Remove all but 2 tablespoons bacon grease from pan

Add chopped shallots/onions, to hot bacon grease and cook till translucent, about 3 minutes.

Add chopped mushrooms, reducing the heat to medium-low as this process will extract the water content in the mushrooms but not dry them out.

Sauté until mushrooms start feeling tender and drastically decrease in size, about 20 minutes. If mushrooms appear dry, add some of the hot water and continue to sauté.

Once the mushrooms have softened add all the spices and herbs, and continue to cook for an additional 5 minutes. the chili is optional if you prefer some heat. after the spices have been well absorbed, add the wine, Saucy Mama Champagne Honey Mustard, water and cook for an additional 5 minutes, remembering to add extra hot water if they look dry to create a slight sauce texture.

After the liquid is well absorbed and the mushrooms are fragrant. the mixture should be thick yet still wet. Thicken the sauce by making a paste from flour, cold water, and cream; gradually stir into the mushroom mixture. Cook this mixture for an additional 5 minutes.

Preheat oven to 400f degrees

On each half baguette pile several spoonsful of the cooked mushrooms, pressing the mixture down with the spoon.

Place the prepared baguettes on a baking dish and top with cheese and crumbled bacon.