Cheese Frenchee
This Cheese Frenchee is a fried cheese sandwich made with white bread and American cheese, coated in crushed cornflakes and cooked quickly in hot oil. It’s crisp on the outside, melted in the middle, and traditionally served with ketchup.
What A Cheese Frenchee Is
A Cheese Frenchee is a battered and fried cheese sandwich, usually cut into triangles before cooking. It is similar to grilled cheese in terms of ingredients, but the texture is different because of the coating and frying. The cornflake crust creates a crisp shell, and the short fry time keeps the bread from soaking up oil.
This style of sandwich is often associated with old-school diners and quick-service menus. It is simple food, made with pantry basics, and it works because it is fast and consistent.
How This Recipe Is Built
Your recipe follows a straightforward structure.
- A white bread and American cheese sandwich, with mayo spread inside
- A thin batter made from egg, flour, milk, and salt
- Crushed cornflakes pressed onto the outside for the coating
- A quick fry in about an inch of oil at 350°F
- A short rest after frying so the cheese sets slightly before serving
The rest time in the fridge matters. Chilling the coated triangles helps the batter and cornflakes adhere so they do not slide off in the oil.
Tips That Keep The Coating Crisp
Cornflakes crisp quickly, but they need the right prep to coat evenly.
- Crush the cornflakes into small pieces, not powder
- Press the coating firmly onto all sides so there are no bare areas
- Fry in batches so the oil temperature stays steady
- Use a thermometer if possible, 350°F keeps the coating crisp without burning
- Drain on a rack or paper towels, then let the sandwiches rest for about 10 minutes
If the oil runs cool, the coating absorbs oil and turns heavy. If the oil runs too hot, the coating browns before the cheese melts.
Serving Notes
Ketchup is the standard dip for Cheese Frenchee. It provides sweetness and tang that works well with fried bread and American cheese. If you want additional options without changing the basic idea, mustard or hot sauce also work.
These are best served hot. The coating is crispest right after frying, and the cheese is at its best while still melted.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 2 days. If you want to reduce moisture, line the container with a paper towel.
- Reheating: Use an oven or air fryer at 350°F until hot through and crisp again. The microwave will soften the coating.
- Make ahead: Assemble, coat, and refrigerate for a few hours before frying. Fry right before serving for best texture.
- Freezing: Not recommended. The coating does not return to a crisp texture after thawing.
Cheese Frenchee
Ingredients
- 3 cups cornflakes
- 1 egg
- ½ cup flour
- ¼ cup milk
- ½ tsp kosher salt
- 4 slices white bread
- mayo
- 4 slices American cheese
- vegetable oil
- ketchup for serving
Instructions
- Place cornflakes in a plastic bag and use a rolling pin to crush into small pieces. Pour into a medium sized bowl and set aside.
- Mix the egg, flour, milk, and salt. Set aside.
- Spread a hefty smear of mayo on all 4 slices of bread. Top two slices with two slices of cheese each. Top with other slice of bread. Cut crusts off and cut into triangle halves.
- Carefully dunk the sandwich half into the milk mixture, coating all sides. Then, transfer to the crushed cornflakes and press into all sides. Place on a plate and repeat with other sandwich halves. Put in the fridge to chill for at least 20 mintues while you heat up your oil.
- Pour oil into a large skillet. There should be about 1 inch of oil. Heat until it reaches 350℉.
- Carefully add sandwich and fry until golden, about 1 minute. Flip and fry for another minute. Remove from the oil and allow to cool for 10 minutes. Serve with ketchup.
