Hong Kong fusion · skillet
Pineapple Monte Cristo
A bolo bao split and stuffed with ham and Swiss, dipped in egg, fried, and dusted with powdered sugar, sweet crackly top, diner sandwich middle.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 2
Pineapple buns (bolo bao) are at any T&T bakery counter. The cookie top should stay on. That's the point. A dab of mustard or plum sauce inside keeps it from going one-note sweet.
- Split the buns horizontally, keeping the cookie crowns intact. Spread a thin smear of mustard or plum sauce on the cut faces.
- Stack ham and cheese inside and close.
- Beat the eggs with the milk. Dip each sandwich briefly. Don’t soak the cookie top into oblivion.
- Fry in butter over medium heat until the cheese melts and both sides are golden, about 3 minutes a side. Dust with powdered sugar and eat immediately.