Recipe by ratherbeswimmin'
The Frenchee (sandwich) hails from the great state of Nebraska. First created by King's Food Host Restaurant which is no longer in business. Here is an artery-cloggin' version that my dad loves and makes when my mom isn't looking.
Top Review by mommyoffour
These turned out wonderful. I omitted the mustard and it wasn't missed. They fried up so golden brown and perfect. I admit, I was a little concerned that the batter was too runny but it wasn't. We loved them. Thank you for sharing with us.
- 3⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 cup milk
- 8 slices white bread
- mustard (optional)
- 4 slices American cheese (thin slices)
- 4 slices swiss cheese (thin slices) or 4 slices monterey jack cheese (thin slices)
- oil (for deep frying) or vegetable shortening (for deep frying)
- 1 (7 ounce) box corn flakes, finely crushed
- ketchup (optional)
Directions See How It's Made
- In a large shallow bowl, stir together the flour and salt.
- Mix together the egg and milk in a glass measuring cup.
- Gradually add the egg/milk mixture to the flour mixture, whisking until the batter is smooth; set aside.
- Spread 4 slices of bread lightly with mayonnaise and mustard, if desired.
- Top each piece of bread with a slice of American cheese and a slice of Swiss or Monterey Jack cheese.
- Cover each with a second slice and bread and lightly press the sandwiches together.
- In a deep 12-inch fry pan (dad uses a deep electric fry pan), heat oil or shortening of 1 inch deep to 350°F.
- Put the crushed cornflakes in a pie plate.
- Dip a sandwich in the batter to lightly, but completely cover, the dip sandwich in the cornflake crumbs; repeat with another sandwich.
- Carefully add both sandwiches to the hot oil; Fry until golden on one side; carefully turn and fry until golden on the other side.
- Remove sandwiches to a paper towel lined plate; dip, coat, and fry the remaining two sandwiches.
- Cut sandwiches into quarters and eat dipped in ketchup if desired.