Montlebon toast


Montlebon toast
Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage.

The slices are finished with grated Comté, then browned in the oven.
43 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 29th 2020
For 6 slices, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 10 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Montlebon toast
Slice 150 g cooked Morteau sausage, then cut into small sticks.

Set aside.

Stage 2 - 2 min.
Montlebon toast
Preheat the oven to 390°F (200°C).

Meanwhile, cut 6 slices bread.

Stage 3 - 3 min.
Montlebon toast
Spread the 100 g Bechamel sauce on the slices.

Stage 4 - 2 min.
Montlebon toast
Divide the onions fondue between the slices.

Stage 5 - 2 min.
Montlebon toast
Then the sausage sticks.

Stage 6 - 2 min.
Montlebon toast
Finish with the grated 100 g Comté cheese.

Stage 7 - 10 min.
Montlebon toast
Put in the oven for about 10 minutes, until the cheese on the top is nicely browned.

Stage 8
Montlebon toast
Serve piping hot.
Remarks
For the bread, you might like to try using a rustic-style loaf, such as new leavened bread or seeded loaf.
And to drink?
A red wine from Arbois, or other "light" red wine from your choice.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe520 RDI=200 %3,670 RDI=350 %340 RDI=50 %2,350 RDI=120 %9,830 RDI: 120 %
Per 100 g60 RDI=20 %410 RDI=40 %40 RDI=6 %260 RDI=10 %1,100 RDI: 10 %
Per slices90 RDI=30 %610 RDI=60 %60 RDI=9 %390 RDI=20 %1,640 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 slices : 4.85 €
  • Per slices : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020315 K5 2 hours 25 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011322 K 14 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017749 K 313.7 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011746 K3.5 8 min.
Breton galettes (pancakes)
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
February 21th 2011216 K 23.9 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page