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Monday, November 12, 2012

Cheese Frenchees

First, I just want to say thank you to all the veterans out there.  Veterans day was yesterday and I wanted to make sure that those who have served, along with those who are still serving, know that I thank them from the bottom of my heart for the service they have given to this country.  Specifically, I have to give a big thanks to my dad, who served in Vietnam and still continues to serve his country today by being a part of and supporting the Patriot Guard.  So thank you to my dad, MY first, true American hero, and to all of you that have given your time and your lives for this country.

Ok, ok.. now on to some food, right??  Most of you may have seen this on a guest post I did over at Food Floozie, but I just HAD to post it here.  This is a sandwich that I have adored for a very long time.  This is also a sandwich that I cannot find here in Arizona.  Actually, I don't know too many people outside of Nebraska that know about cheese frenchees....but that's about to change.

Think deep fried cheese sandwiches..... I know... right?  That's what I'm saying!!!  This is a treat that MUST be tried at least once.  Ok, you don't want to make this a routine meal, but why not splurge?  Trust me, it will be worth it!

Cheese Frenchees
Adapted from King's Food Host
- Makes 6 triangle sandwiches -
Printable Recipe 
6 slices of white bread
6 slices of American cheese (you can use Velveeta if you want, but no other substitutions)
3 Tablespoons mayonnaise
1 egg
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2-3 cups finely crushed cornflakes
oil for frying

Make three sandwiches, using 2 slices of American cheese and 1 tablespoon of mayonnaise per sandwich.  Cut the crusts off the sandwiches and cut each one diagonally, making 2 triangles.

Combine the egg, milk, flour and salt together until it forms a pancake-like batter.  Dip the triangles into the egg mixture and coat with cornflake crumbs.  Place on a wire rack and continue until all sandwiches are made.

Deep fry in 375 degrees F oil, for about 1 1/2 - 2 minutes per side.  Carefully remove from oil and allow to cool for just a minute or too.  The cheese will be hot and melty, so be careful.  Enjoy!

One Year Ago:  Lemon Sage Chicken
Two Years Ago:  Tequila Lime Chicken


StephenC said...

Be still my beating heart!!! A recipe that includes the possibility of Velveeta!!! Next thing - I get a can of Spam in my Xmas stocking!!!

Yenta Mary said...

As though the beauty that is grilled cheese could be improved upon! And yet, it has been! A near perfect food, comfort and cholesterol all in one ... :)

Vanessa @ Cakes and Teacups said...

I can't say I've tried this before but what I have tried is something similar in California. Deep fried grilled cheese and sprinkled with icing sugar. That was ages ago and it wasn't quite healthy..

Mom said...

I had the pleasure of being at Jenn's when she made these. I don't like grilled cheese sandwiches & wasn't too keen on this project. WOW! I wanted to tie her to the kitchen until she made more!! I know you think I'm biased, but these things are out of this world!! This is one of your best recipes! I have to wait until I have my cholesterol checked so I can make them!!

Dad said...

Thank you so much for your tribute. It means a lot to me. Thank you also for all you have accomplished so far in your life. Your Mom & I are so proud of you.

Pam said...

Holy cow! What a decadent sandwich.

Jennifurla said...

one word = YES

Pam said...

Oh, if only I could get my hands on it and into my mouth! I've never heard of it, but I love it! That was a nice tribute to your dad and other vets and a great loving comment by your dad!

Angie's Recipes said...

They look so good with oozy filling and crisp crust!

Chris said...

I want to stick some leftover pulled pork in there. Just so the cheese doesn't get, you know, lonely.