Cheese Frenchee

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Batter

• 3⁄4 cup all-purpose flour
• 1  teaspoon salt
• 1  egg, lightly beaten
• 1  cup milk

• Sandwich

• 8  slices  white bread
•  mayonnaise
•  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

1. In a large shallow bowl, stir together the flour and salt.
2. Mix together the egg and milk in a glass measuring cup.
3. Gradually add the egg/milk mixture to the flour mixture, whisking until the batter is smooth; set aside.
4. Spread 4 slices of bread lightly with mayonnaise and mustard, if desired.
5. Top each piece of bread with a slice of American cheese and a slice of Swiss or Monterey Jack cheese.
6. Cover each with a second slice and bread and lightly press the sandwiches together.
7. 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.
8. Put the crushed cornflakes in a pie plate.
9. Dip a sandwich in the batter to lightly, but completely cover, the dip sandwich in the cornflake crumbs; repeat with another sandwich.
10. Carefully add both sandwiches to the hot oil; Fry until golden on one side; carefully turn and fry until golden on the other side.
11. Remove sandwiches to a paper towel lined plate; dip, coat, and fry the remaining two sandwiches.
12. Cut sandwiches into quarters and eat dipped in ketchup if desired.