This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
115 K 4.8/5 (20 reviews)
1 hour 20 min.
Easy
4.95 €
8 opens sandwiches
7 IngredientsLast modified on: March 11th 2012
250 g 
20 g 
250 ml red wine
200 g belly (streaky) bacon
200 g cooked potatoes
8 slices 
150 g cheeseTimes for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 20 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 - ⌛ 10 min.
Stage 2 - ⌛ 1 min.
Pour 250 ml red wine into the pan and stir well.
Stage 3 - ⌛ 10 min.
Stage 4 - ⌛ 7 min.
Cut 200 g belly (streaky) bacon into small pieces and pan fry lightly.
Set aside.
Set aside.
Stage 5 - ⌛ 7 min.
Slice 200 g cooked potatoes and fry on both sides in the same pan as you used for the bacon. Ideally, you should not add any more fat and just use what has come out of the bacon. If there isn't enough, use a little oil.
Stage 6 - ⌛ 5 min.
Cut 8 slices bread and arrange on a baking sheet.
Stage 7 - ⌛ 5 min.
Preheat the oven to 200°C (390°F).
Begin the assembly: divide the onions between the slices of bread.
Begin the assembly: divide the onions between the slices of bread.
Stage 8 - ⌛ 5 min.
Then the bacon.
Stage 9 - ⌛ 5 min.
Then the potatoes.
Stage 10 - ⌛ 5 min.
Finish with thin slices of any cheese you like.
Stage 11 - ⌛ 20 min.
Put in the oven for about 20 minutes, until the cheese has melted and turned golden brown.
Stage 12
Serve hot, ideally with a green salad.
Remarks
The cheese can be any you choose! A few excellent French options: Comté, Morbier, Saint-Nectaire...
And to drink?
The same red wine as you have used to cook the onions.
Keeping: A few minutes once cooked.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 630 RDI=240 % | 4,670 RDI=440 % | 260 RDI=40 % | 3,220 RDI=160 % | 13,480 RDI: 160 % |
| Per 100 g | 40 RDI=20 % | 320 RDI=30 % | 20 RDI=3 % | 220 RDI=10 % | 920 RDI: 10 % |
| Per open sandwiches | 80 RDI=30 % | 580 RDI=60 % | 30 RDI=5 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 8 opens sandwiches : 4.95 €
- Per open sandwiches : 0.65 €
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)
Onion
Like these other recipes: Creamy artichokes, Turmeric risotto, Gisèle's Pasties, Filet mignon with mustard and tarragon sauce, Confit of carrots with bacon, ... See them all 153
Red wine
Like these other recipes: Mulled wine Belle-Plagne style, Marchand de vin sauce, Boeuf (beef) bourguignon, How to slow cook meat, Tenderloin steaks marinated in red wine with rosemary, ... See them all 19
Belly (streaky) bacon
Like these other recipes: Meatballs, Potted meat (rillettes), Pâté de campagne, Stuffed pumpkin gratin, Rillons de Tours, ... See them all 32
Cooked potatoes
Like these other recipes: Gratin du Nord, Gratin of Jerusalem artichokes à la Comtoise, Purée of Jerusalem artichokes with foie gras, Creamy artichokes, Crispy potato galette with leeks, ... See them all 58
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016482 K4.4 7 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013301 K4.3 2 hours 40 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014831 K5 6 min.
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you... October 13th 2010267 K4.9 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.