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
12 people
5 IngredientsLast modified on: May 10th 2020
For 12 people, you will need:
- 1
300 g cooked potatoes - 2
6 tablespoons oil - 3
300 g small pieces of smoked bacon - 4
12 hamburgers buns - 5
450 g cancoillotte - Total weight: 2,100 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 300 g cooked potatoes into small dice.
Cut 300 g cooked potatoes into small dice.
Stage 2 - 5 min.
Stage 3 - 5 min.
Use the same pan to fry 300 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 12 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 450 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 | 950 RDI=370 % | 3,820 RDI=360 % | 1,400 RDI=210 % | 6,330 RDI=320 % | 26,490 RDI: 320 % |
| 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 12 people : 9.85 €
- 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: Mashed potatoes with cancoillotte cheese, Comtoise tart for Seàn, Eggs Comtoise, Risotto-style celeriac, Eggs Arsène, ... See them all 8
Cooked potatoes
Like these other recipes: Pollack Parmentier, Warm scallop and cabbage salad, Oven omelette, Tartiflette, Mont d'or in brioche, ... See them all 51
Small pieces of smoked bacon
Like these other recipes: Endives "bonne femme", Eggs meurette, Veal Marengo, Spinach à la Lorraine, Stuffed baguette , ... 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, Chicano burger, Hamburgers, ... See them all 4
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