Comtois surprise bread
In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese.
It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese.
Children really love this!
It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese.
Children really love this!
39 K 2/5 (1 reviews)
40 min.
Easy
4 people
5 IngredientsLast modified on: May 10th 2020
For 4 people, you will need:
- 1
100 g cooked potatoes - 2
2 tablespoons oil - 3
100 g small pieces of smoked bacon - 4
4 hamburgers buns - 5
150 g cancoillotte - Total weight: 700 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 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 - 5 min.
Preheat the oven to 360°F (180°C).
Cut 100 g cooked potatoes into small dice.
Cut 100 g cooked potatoes into small dice.
Stage 2 - 5 min.
Stage 3 - 5 min.
Use the same pan to fry 100 g small pieces of smoked bacon.
Stage 4 - 1 min.
When nicely browned, return the potatoes to the pan, mix together and turn off the heat.
Leave to wait in the pan.
Leave to wait in the pan.
Stage 5 - 2 min.
Slice the tops off 4 hamburgers buns and use a fork to scoop out the interior crumb, which we will not be using this in this recipe.
Stage 6 - 7 min.
Sit the buns and their "lids" on a baking sheet. Pop in the oven for 5 minutes, just to lightly colour the insides.
Stage 7 - 5 min.
Meanwhile, pour 150 g cancoillotte into a small saucepan on low heat and heat through gently.
Stage 8 - 4 min.
Put a bun on each plate and fill with the potato and bacon mixture.
Stage 9 - 4 min.
Fill up with the hot cancoillotte.
Stage 10
Serve without delay, either as "surprise" bread with the lid on, or with the lid off at a jaunty angle, like in the photo.
Remarks
The inside of the burger buns removed in Step 5 isn't used in the recipe, but you can use it up in other ways, such as home-made breadcrumb coating.
For a more golden-brown finish to the buns, use a brush to coat the insides with clarified butter before they go in the oven.
Want to go the full Comtois? Use fried diced Morteau sausage instead of the bacon.
For a more golden-brown finish to the buns, use a brush to coat the insides with clarified butter before they go in the oven.
Want to go the full Comtois? Use fried diced Morteau sausage instead of the bacon.
Keeping: Should be eaten immediately.
Source: Home made, but recipe dedicated to my friend Sébastien who makes the best buns I know..
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 1,270 RDI=120 % | 470 RDI=70 % | 2,110 RDI=110 % | 8,830 RDI: 110 % |
| Per 100 g | 50 RDI=20 % | 180 RDI=20 % | 70 RDI=10 % | 300 RDI=20 % | 1,260 RDI: 20 % |
| Per person | 80 RDI=30 % | 320 RDI=30 % | 120 RDI=20 % | 530 RDI=30 % | 2,210 RDI: 30 % |
How much will it cost?
- For 4 people : 3.30 €
- Per person : 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)
Cancoillotte
Like these other recipes: Comtoise stuffed tomatoes, Risotto-style celeriac, Eggs Comtoise, Eggs Arsène, Endive gratin with cancoillotte, ... See them all 8
Cooked potatoes
Like these other recipes: Gratin of purple artichokes, The strange gratin, Baked salmon fillet, Bistro-style cabbage salad, Chard and potato gratin, ... See them all 51
Small pieces of smoked bacon
Like these other recipes: Rabbit civet "à la normande", Spinach à la Lorraine, Veal Marengo, Salad paysanne, Endives "bonne femme", ... See them all 10
Hamburger buns
You can get more informations, or check-out other recipes which use it, for example: Tex-Mex chicken burger, Pan bagnat, Hamburgers, Chicano burger, ... See them all 4
Other recipes you may also like
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.June 2nd 2015474 K4.3 30 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019244 K 14.7 25 min.
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.December 5th 2022157 K4.3 3 hours 1 min.
Stuffed mushrooms au gratin
For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.May 10th 202346 K1 1 hour 10 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.April 19th 202047 K 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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.