Cheese Frenchies- a deep-fried grilled cheese sandwich that’s ultra crispy on the outside and gooey on the inside. Could anything be better? It’s pure cheese heaven!
Cheese Frenchies date back to the 1960s and were popular at King’s Food Host Restaurants in Nebraska. This classic mid-western recipe is perfect for lunch or gameday. These crispy sandwiches would be great paried with a creamy tomato soup and some Beer-Battered Onion Rings.
These mini fried grilled cheese sandwiches are so easy to make. You’ll start with hearty white bread and slather it with a generous amount of mayonnaise. Layer American cheese slices between 2 slices to make sandwiches and then make 2 diagonal cuts in each sandwich to form 4 triangle-shaped pieces. Next dip them in egg wash, coat them in cracker crumbs and refrigerate for 1 hour.
After they have been refrigerated, fry them in hot oil until golden and crispy. Such a simple, delicious recipe. Grilled cheese sandwiches don’t get any better than this!
Tips for Making Cheese Frenchies:
- Try adding a thin slice of ham to each one for extra flavor.
- If you like Miracle Whip, try subbing it for the mayonnaise.
- My favorite coating is Ritz cracker crumbs, but Saltine crackers and crushed Cornflakes are used in many recipes for Cheese Frenchies.
- These sandwiches are best eaten right away, but can be reheated in a toaster oven or air fryer.
More Grilled Cheese Sandwiches:
- Grilled Cheese Hot Dogs
- Sloppy Joe Grilled Cheese
- Cajun Grilled Cheese
- 50 Ritz crackers, pulsed in a food processor to make coarse crumbs
- 2/3 cup milk
- 2 large eggs
- 1/2 cup mayonnaise
- 8 slices hearty white sandwich bread
- 6 slices American cheese
- Vegetable oil
Line a rimmed baking sheet with parchment paper.
Place the Ritz cracker crumbs in a shallow dish.
Whisk the eggs and milk together in a medium bowl.
Spread 1 tablespoon of mayonnaise on one side of each slice of bread.
Place 1 1/2 slices of cheese on top of 4 slices of bread, placing it directly on the mayonnaise.
Place the other 4 slices of bread, mayonnaise side down, on top of the cheese to form 4 sandwiches.
Cut each one diagonally into quarters.
One at a time, dip each sandwich quarter in egg mixture and then coat in the cracker crumbs.
Place on parchment paper and refrigerate for 1 hour.
Pour 2 inches of oil into a Dutch oven.
Heat oil to 375 degrees.
Working in batches, fry the sandwich quarters for 2 to 3 minutes, flipping over halfway through.
Transfer to a paper towel-lined plate.
Recipe Source: Cook’s Country Best Lost Recipes
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