Cornflake-Crusted Cheese Frenchees

Nebraska diner-style cheese Frenchees wrap cheddar and American cheese in crisp cornflake-coated bread, shallow-fried until the filling turns soft and melty.

35 min

4 sandwiches

Golden cornflake-crusted cheese Frenchees sit beside tomato soup, with one triangle showing its melted cheese center.

Ingredients

8 slices soft white sandwich bread

4 oz sharp cheddar cheese, thinly sliced

4 slices American cheese

1/2 cup all-purpose flour

2 large eggs

1/2 cup whole milk

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 tsp dry mustard

1 1/2 cups crushed cornflakes

2 cups neutral high-heat oil, or enough for a 1/2-inch depth

Equipment

Heavy 10-inch skillet · Clip-on oil thermometer · Wire rack · Shallow coating dishes · Small saucepan

Control the color

Keep the oil near 325 F and fry in small batches; a crowded or overheated pan can brown the coating before the cheese melts.

Serve right away

Bring the hot triangles to the table in one layer with tomato soup, ranch, or ketchup for dipping.

Fill and set up

01. Layer cheddar and American between the bread slices, pressing gently so the filling stays inside while frying.

02. Cut into triangles; keep the cornflakes coarse and spread the flour in its own shallow dish for an even first coat.

Mix and heat

03. Whisk eggs, milk, salt, pepper, and dry mustard until smooth but not foamy; a thin batter coats without clumping.

04. Heat the oil in a heavy skillet to 325 F and keep a thermometer in view; steady moderate heat crisps the crumbs as the cheese softens.

Coat and fry

05. Dust each triangle with flour, dip briefly in batter, let excess drain, and press into cornflakes; coat only a manageable batch.

06. Fry the first side about 2 minutes, until pale golden and crisp, then turn and fry the second side about 2 minutes until cheese glistens at an edge.

07. Work in small batches and let the oil return to 325 F between them; lower the burner if the crust darkens before the filling softens.

08. Drain on a wire rack in one layer so steam cannot soften the crunchy cornflake shell.

Warm dip and serve

09. For tomato dip, stir the condensed soup with its can of water and warm until steaming; choose 1 cup ranch or ketchup instead and skip both soup ingredients.

10. Rest the Frenchees on the rack for 2 minutes, then serve hot with the selected dip while the crust remains crisp.