Prep 30 mins
Cook 30 mins
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.
- 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)
- 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.
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.