Cheese Frenchees Deep Fried Grilled Cheese Recipe (2024)

FAQs

Can you deep fry cheese sandwich? ›

A Cheese Frenchee/Frenchie is, at its core, a deep-fried grilled cheese sandwich with a crispy, crunchy coating. While this sounds like some crazy State Fair food invention from recent years, this heavenly deep-fried treat has been enjoyed in Nebraska since the 1950s.

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. You can do a mix of cheeses. I love sharp Cheddar, Monterey Jack, and Gouda together.

I butter the bread, not the pan, and use a grill press to ensure that both sides are griddled to a crisp, even golden brown. I cook the sandwich slowly so that the cheese melts properly inside and because good things are worth waiting for.

Sliced American cheese grilled on thick-sliced Classic White Miche.

What cheeses can be fried? Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.

If you wanted to cook your grilled cheese in a more traditional way while using oil, consider using of the following oils that have a higher smoke point instead: Vegetable oil. Avocado oil.

I'm forgoing an aged cheddar from a grass-fed cow or some other high end dairy product and opting for slices of Velveeta inside my sourdough bread instead. Velveeta's pristine ooziness and effortless melt-ability is exactly what I want in a grilled cheese.

Familiar names are: toastie (UK), grilled cheese sandwich (US), jaffle (Australia), panini (Italy), and croque monsieur (France). The toasted sandwich is not limited to these countries, however. You will find this popular snack, lunch, or dinner in every corner of our planet.

It's easy to make a crispy grilled cheese sandwich. How? Simply brush the outside of the bread with Hellmann's real mayonnaise. The bread will turn golden brown and crispy every time.

How to make a grilled cheese like Gordon Ramsay? ›

Using a cast iron-pan, add a touch of olive oil and get pan hot over medium-high heat and add sandwich. After about 30-45 second push sandwich so it crisps and cheese melts. Flip after about 2 minutes, once slices are nice and crunchy. Keep flipping and pushing down until cheese is melted.

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

"Toasties" are the British word for practically any grilled sandwich and are similar to what we call a panini here in the States. I always call it a "cheese toastie" when preparing one at home.

Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayonnaise, which has a higher smoke point and possesses the combined browning power of oil and egg yolks.

Halloumi, a sheep and goat's milk cheese from Cyprus, is salty, squeaky, and perfect for grilling.

Melt down a semi-firm melting cheese like Jack, Gruyère, Jarlsberg, low-moisture mozzarella, or the aforementioned cheddar on its own and it's likely to throw a tantrum, turning into a mass of stringy clumps surrounded by a pool of oil.

Making fried cheese requires an additional step of freezing the cheese for thirty minutes before frying, so the outer shell gets perfectly browned and crispy without overcooking the cheese. Once the cheese is extra cold, heat oil to temperature, and fry cheese in batches. Cook until golden brown, about three minutes.

But as the weather gets hotter, maybe we should take a look at some cheeses that don't melt. There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

The key to achieving the perfect Crispy Cooked Cheese is to use cheeses that have good melting properties like cheddar, mozzarella, or Monterey Jack. These types of cheese will melt easily and create that ooey-gooey texture we all love.