Appetizer: United States – Nebraska, Great Plains United States – Nebraska Cheese Frenchee

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 2 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 slices (about 12 oz (340 g)) white sandwich bread, crusts removed if desired
- 12 slices (about 12 oz (340 g)) American or mild cheddar cheese
- 2 tbsp (30 g) unsalted butter, softened
- 1/2 cup (60 g) all-purpose flour
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 1/2 cup (120 ml) whole milk
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) paprika (optional)
- 3 cups (approx. 90 g) cornflakes, crushed to coarse crumbs
- 4 cups (950 ml) vegetable oil (for deep frying; amount may vary by pot)
- Optional for serving: 1/2 cup (120 ml) ranch dressing or marinara sauce, or 1 tbsp (15 ml) yellow or Dijon mustard

Show original ingredient measurements

- 12 slices (about 12 oz / 340 g) white sandwich bread, crusts removed if desired
- 12 slices (about 12 oz / 340 g) American or mild cheddar cheese
- 2 tbsp (30 g) unsalted butter, softened
- 1/2 cup (60 g) all-purpose flour
- 3 large eggs (approx. 150 g)
- 1/2 cup (120 ml) whole milk
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) paprika (optional)
- 3 cups (approx. 90 g) cornflakes, crushed to coarse crumbs
- 4 cups (950 ml) vegetable oil (for deep frying; amount may vary by pot)
- Optional for serving: 1/2 cup (120 ml) ranch dressing or marinara sauce, or 1 tbsp (15 ml) yellow or Dijon mustard

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A gooey cheese sandwich dipped in a seasoned egg batter, coated in crushed cornflakes, and deep-fried until crisp and golden — a nostalgic Nebraska fair and diner snack.

Regional Notes:
This Nebraska version uses crushed cornflakes as the exterior coating, giving a distinctive crunchy texture and slightly toasted-cereal flavor that distinguishes it from other battered-fried cheese sandwiches in neighboring regions.

1. Make sandwiches: Pair bread slices into 6 sandwiches. Place 2 slices of cheese between each pair of bread. Lightly spread about 1/2 tsp (2.5 g) softened butter on the outer side of each bread slice (buttered sides face out). Press sandwiches lightly to seal.
2. Prepare coating stations: In a shallow bowl whisk together flour, eggs, milk, 1/2 tsp (3 g) salt, pepper, garlic powder, and paprika until smooth. Place crushed cornflakes in a second shallow bowl and season with the remaining 1/2 tsp (3 g) salt; stir to combine.
3. Heat oil: Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2–2 inches (3.81 to 5.08 cm) (use about 4 cups (950 ml)). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you do not have a thermometer, test with a small piece of bread — it should sizzle and brown in about 30–40 seconds.
4. Coat sandwiches: Working one at a time, dip a sandwich into the egg-flour batter, turning to coat both sides thoroughly and letting excess drip off. Immediately press the sandwich into the crushed cornflakes, covering both sides and the edges; press gently so the flakes adhere. Set assembled sandwiches on a wire rack and let rest 1–2 minutes so the coating adheres.
5. Fry in batches: Carefully lower 1–2 sandwiches (do not overcrowd) into the hot oil. Fry until deep golden, about 1 1/2–2 minutes per side, turning once with tongs or a slotted spatula. Adjust heat to keep oil at about 325–350°F (160–175°C) so coating browns without burning.
6. Drain and rest: Transfer fried sandwiches to a paper towel–lined plate and let rest 1–2 minutes; the cheese will continue to soften and become gooey.
7. Serve: Cut each sandwich diagonally into halves or quarters and serve hot with ranch, marinara, or mustard for dipping. Enjoy as a shareable appetizer.

Short Description:
A gooey cheese sandwich dipped in a seasoned egg batter, coated in crushed cornflakes, and deep-fried until crisp and golden — a nostalgic Nebraska fair and diner snack.

Regional Notes:
This Nebraska version uses crushed cornflakes as the exterior coating, giving a distinctive crunchy texture and slightly toasted-cereal flavor that distinguishes it from other battered-fried cheese sandwiches in neighboring regions.

1. Make sandwiches: Pair bread slices into 6 sandwiches. Place 2 slices of cheese between each pair of bread. Lightly spread about 1/2 tsp (2.5 g) softened butter on the outer side of each bread slice (buttered sides face out). Press sandwiches lightly to seal.
2. Prepare coating stations: In a shallow bowl whisk together flour, eggs, milk, 1/2 tsp (3 g) salt, pepper, garlic powder, and paprika until smooth. Place crushed cornflakes in a second shallow bowl and season with the remaining 1/2 tsp (3 g) salt; stir to combine.
3. Heat oil: Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2–2 inches (use about 4 cups / 950 ml). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you do not have a thermometer, test with a small piece of bread — it should sizzle and brown in about 30–40 seconds.
4. Coat sandwiches: Working one at a time, dip a sandwich into the egg-flour batter, turning to coat both sides thoroughly and letting excess drip off. Immediately press the sandwich into the crushed cornflakes, covering both sides and the edges; press gently so the flakes adhere. Set assembled sandwiches on a wire rack and let rest 1–2 minutes so the coating adheres.
5. Fry in batches: Carefully lower 1–2 sandwiches (do not overcrowd) into the hot oil. Fry until deep golden, about 1 1/2–2 minutes per side, turning once with tongs or a slotted spatula. Adjust heat to keep oil at about 325–350°F (160–175°C) so coating browns without burning.
6. Drain and rest: Transfer fried sandwiches to a paper towel–lined plate and let rest 1–2 minutes; the cheese will continue to soften and become gooey.
7. Serve: Cut each sandwich diagonally into halves or quarters and serve hot with ranch, marinara, or mustard for dipping. Enjoy as a shareable appetizer.