From “Cook’s Country Best Lost Suppers” (America’s Test Kitchen). Submitted by Pam Patterson, Leon, Kansas.
- 1 1/2 sleeves Ritz crackers (80 crackers), pulsed in a food processor to coarse crumbs
- 2/3 cup milk
- 2 large eggs
- 1/2 cup mayonnaise
- 8 slices hearty white sandwich bread
- 6 (3/4-ounce) slices American cheese
- 3-4 quarts vegetable oil
Line a large rimmed baking sheet with parchment paper. Spread the cracker crumbs in a shallow dish. Whisk the milk and eggs together in a medium bowl.
Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Arrange 11/2 slices of the cheese on 4 of the slices of bread and top with the remaining 4 slices bread, with the mayonnaise side facing the cheese. Cut each sandwich diagonally into quarters.
One at a time, dip the sandwich quarters into egg mixture, then coat with the cracker crumbs, pressing to adhere. Place on the prepared baking sheet and refrigerate until set, about 1 hour.
Pour the oil into a large Dutch oven until it measures 2 inches deep. Heat the oil to 375 degrees over medium-high heat. Lay half of the chilled sandwich quarters in the oil and fry until golden brown on both sides, 2 to 3 minutes, flipping halfway through. Transfer the sandwich quarters to a large, paper towel-lined plate to drain briefly. Repeat with the remaining sandwich quarters. Serve. Serves 4.
Per serving: 895 calories; 72 g fat (16 g saturated fat; 72 percent calories from fat); 46 g carbohydrates; 159 mg cholesterol; 1,172 mg sodium; 18 g protein; 2 g fiber.