Cheese Frenchees
(from 226-2tone’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 (from RecipeThing user Bethany)
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
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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.
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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.