Comtois surprise bread


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!
46 K 2/5 (1 reviews)
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Last modified on: May 10th 2020
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Comtois surprise bread
Preheat the oven to 360°F (180°C).

Cut 100 g cooked potatoes into small dice.

Stage 2 - 5 min.
Comtois surprise bread
Pour 2 tablespoons oil into a small frying pan on high heat. When good and hot, fry the diced potatoes until browned all over.

Set aside.

Stage 3 - 5 min.
Comtois surprise bread
Use the same pan to fry 100 g small pieces of smoked bacon.

Stage 4 - 1 min.
Comtois surprise bread
When nicely browned, return the potatoes to the pan, mix together and turn off the heat.

Leave to wait in the pan.

Stage 5 - 2 min.
Comtois surprise bread
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.
Comtois surprise bread
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.
Comtois surprise bread
Meanwhile, pour 150 g cancoillotte into a small saucepan on low heat and heat through gently.

Stage 8 - 4 min.
Comtois surprise bread
Put a bun on each plate and fill with the potato and bacon mixture.

Stage 9 - 4 min.
Comtois surprise bread
Fill up with the hot cancoillotte.

Stage 10
Comtois surprise bread
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.
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 recipe320 RDI=120 %1,270 RDI=120 %470 RDI=70 %2,110 RDI=110 %8,830 RDI: 110 %
Per 100 g50 RDI=20 %180 RDI=20 %70 RDI=10 %300 RDI=20 %1,260 RDI: 20 %
Per person80 RDI=30 %320 RDI=30 %120 RDI=20 %530 RDI=30 %2,210 RDI: 30 %
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: Gluten, milk, egg, Sesame
How much will it cost?
  • For 4 people : 3.30 €
  • Per person : 0.85 €

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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)
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