Target: 6 × 4 inches · landscape

Cornflake-Crusted Cheese Frenchees

35 min · 4 sandwiches

Ingredients

□ 8 slices soft white sandwich bread

□ 4 oz sharp cheddar cheese, thinly sliced

□ 4 slices American cheese

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1/2 cup whole milk

□ 1/2 tsp kosher salt

□ 1/4 tsp ground black pepper

□ 1/2 tsp dry mustard

□ 1 1/2 cups crushed cornflakes

□ 2 cups neutral high-heat oil, or enough for a 1/2-inch depth

□

1. Fill 8 bread slices with cheddar and American; cut into 4 triangles per sandwich. Crush cornflakes and set out flour.

2. Whisk eggs, milk, salt, pepper, and mustard. Heat 1/2 inch oil to 325 F in a heavy skillet.

3. Dust triangles with flour, dip in egg, coat in cornflakes, and fry the first side about 2 minutes at 325 F.

4. Turn for about 2 minutes; fry remaining small batches, restoring oil to 325 F and draining on a rack.

5. Warm soup with its can of water, or set out 1 cup ranch or ketchup. Rest Frenchees 2 minutes, then serve hot.

Cook’s note: Keep the oil near 325 F; too hot darkens the cornflakes before the cheese melts.