Dinner

Cheese Frenchee (Deep-Fried Grilled Cheese Sandwiches)

This is the kind of recipe that makes you feel like you’ve discovered a delicious secret that the rest of the world somehow missed.

Picture this: your favorite grilled cheese sandwich got a makeover at a state fair and came back with a golden, crunchy cornflake coating that shatters when you bite into it.

The melted American cheese inside stays perfectly gooey while that crispy exterior provides the most satisfying crunch you’ve ever experienced.

This Nebraska diner classic is about to become your new favorite comfort food indulgence, and honestly, it’s way easier to make than you’d think.

You’re basically taking everything great about grilled cheese and amplifying it with a deep-fried twist that’ll have people asking for the recipe immediately.

Fair warning: once you make these golden triangular beauties, regular grilled cheese might seem a little boring in comparison.

Ingredients

For the coating

3 cups cornflakes (2.75 ounces; 78g)
1 /2 cup all-purpose flour (2.5 ounces; 71g)
1 large egg
1 /4 cup plus 2 tablespoons whole milk (90ml)
1 /2 teaspoon Diamond Crystal kosher salt (use half as much table salt)

For the sandwiches

2 tablespoons mayonnaise (30ml)
4 slices white sandwich bread (preferably square-shaped like Wonder Bread)
4 slices American cheese
Neutral oil (vegetable or canola) for frying

Instructions

Prepare the coating stations

1 Place 3 cups cornflakes in a zip-top bag and use a rolling pin to lightly crush them into coarse crumbs about the consistency of panko breadcrumbs. Pour the crushed cornflakes into a shallow bowl or pie plate for easy dredging.
2 In a second shallow bowl or pie plate, combine 1/2 cup flour, 1 large egg, 1/4 cup plus 2 tablespoons milk, and 1/2 teaspoon salt. Whisk the mixture until completely smooth with no lumps remaining. This batter will help the cornflake coating adhere perfectly to your sandwiches.

Assemble the sandwiches

3 Spread 1/2 tablespoon mayonnaise on one side of each slice of bread. The mayonnaise acts as both a flavor enhancer and helps create a moisture barrier during frying.
4 Place 2 bread slices mayonnaise-side up on your work surface. Center 2 cheese slices on the mayonnaise side of each bread slice, then top with the remaining bread slices, mayonnaise-side down. Press gently to help the sandwiches hold together.

Shape and coat

5 Use a serrated bread knife to trim the crust from all four sides of each sandwich, creating clean, straight edges. This step is crucial for achieving the classic Cheese Frenchee appearance and ensures even coating coverage.
6 Cut each sandwich in half diagonally to form triangular wedges. The triangular shape is traditional and provides the perfect surface area for that gorgeous golden coating.

Bread and chill

7 Working with one wedge at a time, dip all sides into the flour batter to evenly cover the entire surface. Let excess batter drip off for a few seconds to prevent the coating from becoming too thick.
8 Press all sides of the battered wedge into the cornflake crumbs, using your hands to press additional crumbs onto any bare spots. The coating should be thorough and even for the best texture and appearance.
9 Transfer coated wedges to a plate and refrigerate for at least 20 minutes or up to 1 day. This chilling step allows the coating to set and the sandwiches to firm up, preventing them from falling apart during frying.

Fry to perfection

10 While sandwiches chill, line a large plate with paper towels or place a wire rack inside a rimmed baking sheet. In a large Dutch oven or 10-inch cast iron skillet, add enough neutral oil to measure 1 inch deep.
11 Heat the oil over medium heat to 350°F (177°C) using an instant-read thermometer. Maintaining proper oil temperature is critical for achieving the perfect golden crust without greasy results.
12 Using tongs or a spider skimmer, carefully transfer two sandwich wedges into the hot oil. Fry for about 1 minute, adjusting heat as needed to keep oil temperature between 330°F and 350°F (165°C to 177°C), until the bottom is deep golden brown.
13 Flip the wedges and continue cooking for about 1 more minute until the second side is deep golden brown and the cheese is fully melted inside. Transfer to the prepared plate or baking sheet and repeat with remaining wedges.
14 Let the Cheese Frenchees cool for 10 minutes before serving. This resting time allows the cheese to set slightly while keeping the exterior crispy.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Rolling pin – Crucial for crushing cornflakes to the perfect consistency. A heavy rolling pin works better than lightweight versions for breaking down the cereal efficiently
Cast iron skillet or Dutch oven – Provides excellent heat retention and temperature control for consistent frying results
Instant-read thermometer – Essential for monitoring oil temperature and ensuring food safety
Serrated bread knife – Makes clean cuts through soft sandwich bread without squashing

Helpful Upgrades:

Spider skimmer or long-handled tongs – Makes transferring delicate coated sandwiches much safer and easier than regular tongs
Wire cooling rack – Allows excess oil to drain away, keeping the coating crispy instead of soggy
Digital kitchen scale – For precise measurements of flour and cornflakes, especially helpful for consistent results

Nice-to-Have Options:

Mandoline slicer – If you want to slice your own bread to exact thickness specifications
Food processor – Can crush cornflakes quickly, though the rolling pin method gives better texture control
Bench scraper – Helpful for transferring crushed cornflakes and keeping your workspace organized

Recipe Variations and Dietary Modifications

Cheese Variations:

Sharp cheddar → Creates a more pronounced cheese flavor with excellent melting properties
Pepper jack → Adds a spicy kick that complements the crispy coating
Swiss or Gruyère → Provides a more sophisticated, nutty flavor profile
Combination cheeses → Mix American with sharp cheddar for optimal melting and flavor

Bread Alternatives:

Brioche → Creates an extra-rich base with slightly sweet notes
Sourdough → Adds tangy complexity that balances the rich coating
Texas toast → Provides extra thickness for a more substantial sandwich
Gluten-free bread → Use sturdy gluten-free sandwich bread for celiac-friendly version

Coating Modifications:

Panko breadcrumbs → Substitute for cornflakes for a different texture
Crushed crackers → Try Ritz or saltines for unique flavor variations
Seasoned coating → Add garlic powder, paprika, or herbs to the flour mixture
Spicy version → Mix cayenne pepper or hot sauce into the batter

Gourmet Upgrades:

Truffle oil → Drizzle lightly over finished sandwiches for luxury appeal
Artisanal mayonnaise → Use high-quality mayo with herbs or garlic
Heirloom tomatoes → Serve alongside for fresh contrast

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each Cheese Frenchee contains approximately 450-500 calories, with the majority coming from the cheese, bread, and frying oil. The sandwich provides about 18-20 grams of protein from the American cheese and egg in the batter, along with 35-40 grams of carbohydrates from the bread and cornflake coating. The fat content is approximately 25-30 grams, primarily from the cheese and absorbed frying oil.

Health Benefits of Main Ingredients:
The whole milk in the batter provides calcium and vitamin D essential for bone health, while the eggs contribute high-quality complete protein and choline for brain function. American cheese, despite its processed nature, still offers significant calcium and protein content. The cornflakes are typically fortified with B vitamins and iron, adding some nutritional value to the coating. The mayonnaise provides vitamin E and healthy fats when made with quality oils.

Dietary Considerations:
This recipe contains gluten (from flour and bread), dairy (milk and cheese), and eggs, making it unsuitable for those with these allergies. The deep-frying process increases the calorie density significantly. For a more balanced meal, consider serving with a fresh green salad or vegetable soup to add fiber and nutrients while moderating portion sizes.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

All-purpose flour → Use equal amounts of gluten-free flour blend for celiac-friendly version
Whole milk → Substitute with unsweetened almond milk or oat milk in equal amounts
American cheese → Any good melting cheese works; adjust quantity based on slice thickness
White sandwich bread → Whole grain bread adds fiber, though texture will be denser

Budget-Friendly Swaps:

Name-brand cornflakes → Generic cornflakes work identically at half the cost
Artisanal mayonnaise → Regular mayonnaise performs the same function for coating
Expensive cheese → American cheese is actually ideal here for its superior melting properties
Neutral oil → Vegetable oil is more economical than canola for frying

Pantry Emergency Substitutions:

Fresh eggs → 1/4 cup unsweetened applesauce can work as a binder in the batter
Mayonnaise → Softened butter spread thinly provides similar moisture barrier
Cornflakes → Crushed crackers or panko breadcrumbs create different but delicious coatings
Sandwich bread → Any sliced bread works, though softer varieties give better results

Pro Tips for Substitutions:

Store opened cornflakes in airtight containers to maintain crispness for coating
When using alternative milks, choose unsweetened versions to avoid altering flavor balance
Gluten-free adaptations may need slightly longer chilling time for coating to set properly

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace white bread → Use low-carb bread (typically 3-5g carbs per slice vs 12-15g for regular)
Reduce cornflake coating → Use almond flour mixed with crushed pork rinds for ultra-low carb option
Portion control → Make mini versions using 1 slice of bread cut into triangles
Estimated carb reduction: From ~40g to ~15g carbs per serving with modifications

Flour Alternatives:

Almond flour → Replace all-purpose flour 1:1 ratio, adds protein and healthy fats
Coconut flour → Use 1/4 cup coconut flour instead of 1/2 cup regular flour
Protein powder → Unflavored whey protein can partially replace flour in batter

Cheese Considerations:

Full-fat cheese → Actually preferred for diabetes management due to protein and fat content
Portion awareness → Each sandwich contains about 8-10g carbs from cheese
Timing strategy → Pair with high-fiber vegetables to slow glucose absorption

Blood Sugar Management Tips:

Serve with salad → Add fiber and volume without significant carbs
Protein pairing → The cheese provides good protein to help stabilize blood sugar
Portion size → One triangle (half sandwich) may be appropriate serving size

Perfect Pairing Suggestions

Beverage Pairings:
A cold craft beer like a crisp lager or wheat beer complements the rich, fried coating beautifully, while the carbonation helps cut through the cheese’s richness. For wine lovers, a light Pinot Grigio or Sauvignon Blanc provides acidic contrast to the indulgent sandwich. Classic sodas like Coca-Cola or root beer echo the nostalgic diner experience, while iced tea or lemonade offer refreshing balance to the warm, crispy coating.

Side Dish Recommendations:
Crispy dill pickle spears are the classic accompaniment, providing acidic brightness that cuts through the rich cheese and coating. Sweet potato fries or onion rings continue the indulgent theme while adding different textures. A fresh coleslaw with vinegar-based dressing offers cooling crunch and helps balance the meal’s richness. Tomato soup creates the ultimate comfort food combination, perfect for dipping the crispy triangles.

Complete Meal Ideas:
Start with loaded potato skins or mozzarella sticks for a full comfort food experience. Build a diner-style plate with the Cheese Frenchee alongside seasoned fries and pickle spears. For entertaining, create a fried food feast with chicken tenders, jalapeño poppers, and various dipping sauces. Vanilla milkshakes or ice cream sundaes complete the indulgent experience perfectly.

Occasion Suggestions:
These are perfect for game day gatherings, casual family dinners, or late-night comfort food cravings. They’re ideal for kids’ parties or nostalgic themed events celebrating classic American diner culture.

Pro Tips and Troubleshooting

Professional Techniques:
The key to perfect Cheese Frenchees lies in temperature control – maintain oil between 330-350°F (165-177°C) consistently. Double-check your thermometer accuracy by testing in boiling water first. Chill the coated sandwiches for at least 20 minutes; this prevents the coating from sliding off during frying and helps the cheese melt evenly. Don’t overcrowd the pan – fry only 2 triangles at a time to maintain oil temperature.

Common Mistakes and Solutions:
Soggy coating usually results from oil that’s too cool or not draining properly after frying. Cheese leakage happens when sandwiches aren’t properly sealed or oil temperature is too high. Uneven browning indicates hot spots in your pan – rotate triangles if needed. Thick, gummy coating means too much batter was left on before breading.

Storage and Reheating:
Fresh Cheese Frenchees are best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispiness – avoid microwaving as it makes the coating soggy. Freezing isn’t recommended as the coating becomes mushy upon thawing.

Make-Ahead Strategies:
Coat sandwiches up to 24 hours in advance and refrigerate until ready to fry. Prep all ingredients and set up breading stations earlier in the day. Oil can be reused 2-3 times if strained and stored properly in the refrigerator.

The Cheese Frenchee represents everything wonderful about American comfort food – it’s indulgent, satisfying, and surprisingly approachable for home cooks. This Nebraska diner classic proves that sometimes the best recipes come from taking something familiar and giving it an unexpected twist that elevates it to something truly special.