Cheese Frenchees

Thumb_sfs_cheesefrenchees_04_280647

(from Bethany’s recipe box)

Serves 4

This recipe didn’t specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that’s how she ate them growing up in Oklahoma.

Source: Cook's Country October/November 2009

Categories: Breads, Sandwiches, and Pizza

Ingredients

  • 1 1/2 sleeves Ritz crackers (50 crackers), pulsed in food processor to coarse crumbs
  • 2/3 cup milk
  • 2 large eggs
  • 1/2 cup mayonnaise
  • 8 slices hearty white sandwich bread
  • 6 slices deli American cheese
  • 3–4 quarts peanut or vegetable oil

Directions

  1. ASSEMBLE SANDWICHES Line rimmed baking sheet with parchment paper. Spread cracker crumbs in shallow dish. Whisk milk and eggs in medium bowl. Spread mayonnaise on 1 side of each slice bread. Arrange 1½ slices cheese on 4 slices bread and top with remaining 4 slices bread, mayonnaise side facing cheese. Cut each sandwich diagonally into quarters. One at a time, dip sandwich quarters into egg mixture, then coat with cracker crumbs, pressing to adhere. Refrigerate on prepared baking sheet until set, about 1 hour.

  2. FRY SANDWICHES Pour oil into large Dutch oven until it measures 2 inches deep. Heat oil to 375 degrees over medium-high heat. Fry half of chilled sandwich quarters until golden brown, 1 to 2 minutes per side. Transfer to paper towel-lined plate and repeat with remaining sandwich quarters. Serve.

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