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!
27K 1 2
Grade this recipe:

Last modified on: May 10th 2020

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
16 min.22 min.38 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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 Hamburger 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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,197 Kcal or 5,012 Kj64 gr155 gr135 gr
60 %25 %15 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
171 Kcal or 716 Kj9 gr22 gr19 gr
9 %4 %2 %3 %
Per person
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj16 gr39 gr34 gr
15 %6 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 3.28 €
  • Per person : 0.82 €

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)
CancoillotteCancoillotte: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Risotto-style celeriac, Eggs Arsène, Endive gratin with cancoillotte, Creamy Comtoise artichoke gratin, ... All
Cooked potatoesCooked potatoes: You can check-out other recipes which use it, like for example: Oven omelette, Gratin du Nord, Thin spinach and potato tart, Chard and potato gratin, Potatoes with smoked salmon, ... All
Small pieces of smoked baconSmall pieces of smoked bacon: You can get more informations, or check-out other recipes which use it, for example: Salad paysanne, Veal Marengo, Endives "bonne femme", Montbenoit's canapés, Eggs meurette, ... All
Hamburger bunsHamburger buns: You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Chicano burger, Hamburgers, Tex-Mex chicken burger, ... All
Other recipes you may also like
Italian Meringue
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.
461K4.3 30 min. June 2nd 2015
Millefeuille
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
320K4.6 1 hour 42 min. October 13th 2010
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
901K 24.9 20 min. February 21th 2011
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31th 2013
Crab and smoked salmon club sandwiches
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
211K 15 1 hour 2 min. October 13th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page