Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
113 K 4.8/5 (20 reviews)
1 hour 20 min.
Easy
4.95 €
8 opens sandwiches
7 IngredientsLast modified on: March 11th 2012
250 g 
20 g 
250 ml red wine
200 g belly (streaky) bacon
200 g cooked potatoes
8 slices 
150 g cheeseTimes for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
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 - ⌛ 10 min.
Stage 2 - ⌛ 1 min.
Pour 250 ml red wine into the pan and stir well.
Stage 3 - ⌛ 10 min.
Stage 4 - ⌛ 7 min.
Cut 200 g belly (streaky) bacon into small pieces and pan fry lightly.
Set aside.
Set aside.
Stage 5 - ⌛ 7 min.
Slice 200 g cooked potatoes and fry on both sides in the same pan as you used for the bacon. Ideally, you should not add any more fat and just use what has come out of the bacon. If there isn't enough, use a little oil.
Stage 6 - ⌛ 5 min.
Cut 8 slices bread and arrange on a baking sheet.
Stage 7 - ⌛ 5 min.
Preheat the oven to 200°C (390°F).
Begin the assembly: divide the onions between the slices of bread.
Begin the assembly: divide the onions between the slices of bread.
Stage 8 - ⌛ 5 min.
Then the bacon.
Stage 9 - ⌛ 5 min.
Then the potatoes.
Stage 10 - ⌛ 5 min.
Finish with thin slices of any cheese you like.
Stage 11 - ⌛ 20 min.
Put in the oven for about 20 minutes, until the cheese has melted and turned golden brown.
Stage 12
Serve hot, ideally with a green salad.
Remarks
The cheese can be any you choose! A few excellent French options: Comté, Morbier, Saint-Nectaire...
And to drink?
The same red wine as you have used to cook the onions.
Keeping: A few minutes once cooked.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 630 RDI=240 % | 4,670 RDI=440 % | 260 RDI=40 % | 3,220 RDI=160 % | 13,480 RDI: 160 % |
| Per 100 g | 40 RDI=20 % | 320 RDI=30 % | 20 RDI=3 % | 220 RDI=10 % | 920 RDI: 10 % |
| Per open sandwiches | 80 RDI=30 % | 580 RDI=60 % | 30 RDI=5 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 8 opens sandwiches : 4.95 €
- Per open sandwiches : 0.65 €
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)
Red wine
Like these other recipes: Aperitif rolls, Strawberries in a thyme and lemon-flavoured red wine reduction, Coq au vin, Beef braised in reduced red wine, Rabbit civet, ... See them all 19
Onion
Like these other recipes: Enchiladas, Split peas "à la française", Vegetable stock, Filet mignon with mustard and tarragon sauce, Paté en croute (terrine in a pie crust), ... See them all 149
Belly (streaky) bacon
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, "Land and sea" kebabs, Confit of carrots with bacon, Eggs Arsène, Pâté de campagne, ... See them all 31
Cooked potatoes
Like these other recipes: Green beans and potatoes with Morbier cream sauce, Polish-style beetroot salad, Potato galette, Chicken with spinach in a cream sauce , Creamy spinach à la Lombarde, ... See them all 57
Other recipes you may also like
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019515 K4.9 45 min.
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad. December 22th 202134 K 40 min.
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup. September 6th 2012243 K3 1 hour 50 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013181 K4.7 1 hour
Avocado "tarte fine"
The French "tarte fine" (pronounced "feen") is a literally a thin tart, made on a precooked flat base of puff pastry. This delicious, crisp, savoury tart is topped with cream cheese, slices of avocado, a trickle of lime juice and fresh coriander. July 15th 202064 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.