This has long been a staple of Cha Gordo (Macanese gatherings)

300g grated cheese
1 tsp sugar
2 egg yolks
2 egg whites
1 tbsp butter
1 tbsp condensed milk
1 loaf white bread
a dash of mustard (optional)

Cut the slices of bread diagonally into 4 triangles.

Blend the cheese, butter, sugar, condensed milk, egg yolks and mustard into a paste.

Brush one side of the bread triangles with egg white, spread a small amount of paste in the middle of each triangle and press down well.

Brush paste with egg white on the surface until smooth.

Grill in medium heat until brown and crispy (or deep fry).

6 slices toast bread about ½ inch thick
6 tbsp grated cheese
mustard
eggs
1 tsp butter
dash of cayenne pepper
salt to taste

Beat the eggs (whites and yolks) for two minutes, add all the dry ingredients and lastly the butter to make a moist paste. (A bit of milk may be added if it is too thick.)

Under a griller, toast the sliced bread on one side and remove from the griller. On the other side put on a good layer of cheese paste and smooth the surface. Toast the cheese side to light brown. (Do not have the heat too high when toasting the cheese side as the inside may be raw.)

Remove from the griller, cut off the crusts neatly and then cut the toast into halves triangularly. Dish up in a napkin, and serve very hot.