Credit: Linda Xiao
Hong Kong French Toast Grilled Cheese by Peter Som
Milk bread or pullman loaf: 6 slices
Mascarpone: 1/4 cup
Kosher salt: to season
Freshly ground black pepper: to season
American cheese: 4 slices
Monterey Jack cheese: 4 slices
Large eggs: 2
Panko: 1 cup
Neutral oil: for frying
Unsalted butter: 1 tbsp
Maple syrup: for serving
Grated lemon zest: for finishing
Flaky sea salt: for finishing
(From Family Style by Peter Som. Copyright © 2025. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.)
There are certain dishes that are unique to Hong Kong, and Hong Kong French toast is one of them. Born out of the years of British rule, this indulgent situation traditionally is a triple-decker towering beauty of white bread, filled with peanut butter, dipped into egg and fried, and served with a liberal drizzle of golden syrup or condensed milk. Here I’ve skipped the peanut butter and swapped in cheese for a decidedly more savory—and perhaps even more decadent—take on the classic.
How to make Cacio e Pepe Sticky Rice with Egg
- Trim all the bread slices to the same size, using a slice of American cheese as a guide.
- Set 2 slices of bread on a cutting board. Spread each slice with half the mascarpone, then season with kosher salt and black pepper.
- Layer each with 1 slice of American cheese and 1 slice of Monterey Jack cheese.
- Place a second slice of bread on top of each sandwich. Spread the middle slices with the remaining mascarpone and season with kosher salt and black pepper.
- Layer both sandwiches again with 1 slice of American cheese and 1 slice of Monterey Jack.
- Top with the final 2 slices of bread, completing the triple-decker sandwiches.
- In a shallow bowl, beat the eggs and season with kosher salt and black pepper.
- Place the panko in a separate bowl.
- Carefully coat each sandwich on all sides with the beaten egg, then dredge in the panko, pressing gently to adhere.
- In a large skillet, heat a thin layer of neutral oil along with the butter over medium-low heat.
- Fry the sandwiches, working in batches if needed, until golden brown on all sides and the cheese is melted—about 1 to 1½ minutes per side and 30 to 40 seconds on the edges.
- Transfer the sandwiches to serving plates.
- Drizzle with maple syrup, then finish with grated lemon zest and flaky sea salt.
- Serve immediately.
