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!
44 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 €
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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)
Cancoillotte
Like these other recipes: Risotto-style celeriac, Comtoise stuffed tomatoes, Eggs Comtoise, "Haute patate" green beans, Creamy Comtoise artichoke gratin, ... See them all 9
Small pieces of smoked bacon
Like these other recipes: Spinach à la Lorraine, Eggs meurette, Veal Marengo, Montbenoit's canapés, Comtoise endive salad, ... See them all 10
Cooked potatoes
Like these other recipes: Baked Camembert with Walnuts, Winemaker's toast, Creamy spinach and potato gratin, Warm scallop and cabbage salad, Frichti from Bruxelles, ... See them all 55
Hamburger buns
You can get more informations, or check-out other recipes which use it, for example: Hamburgers, Tex-Mex chicken burger, Chicano burger, Pan bagnat, ... See them all 4
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