Cheese Frenchee (Deep-Fried Grilled Cheese Sandwiches)

Place cornflakes in a zip-top bag and use a rolling pin to lightly crush into coarse crumbs (about the consistency of panko). Pour into a shallow bowl or pie plate. In a second shallow bowl or pie plate, combine flour, egg, milk, and salt, and whisk until smooth. Set both bowls aside.

Spread 1/2 tablespoon mayonnaise on one side of each slice of bread. Set 2 bread slices down, mayonnaise side up, on a work surface. Center two cheese slices on the mayonnaise side of the 2 bread slices, then top each with the remaining bread slices, mayonnaise side down.

Use a serrated bread knife to trim crust from all sides of each sandwich to create straight sides. Cut sandwiches in half diagonally to form triangular wedges.

Working with one wedge at a time, dip all sides into flour batter to evenly cover. Let excess batter drip off, then press all sides into cornflake crumbs to thoroughly coat. Use hand to press in additional cornflake crumbs to ensure even coverage. Transfer to a plate and repeat with remaining wedges. Refrigerate wedges while oil heats, at least 20 minutes or up to 1 day. Sandwiches will firm up slightly as they rest.

While sandwiches chill, line a large plate with paper towels or place a wire rack inside a baking sheet; set aside. In a large Dutch oven or 10-inch cast iron skillet, add oil until it measures 1 inch deep and heat over medium heat to 350ºF (177ºC).

Using tongs or spider skimmer, carefully transfer two sandwich wedges into oil. Fry, adjusting heat as needed to keep oil temperature between 330 and 350°F (165ºC to 177ºC), until bottom is deep golden brown, about 1 minute. Flip and continue cooking until deep golden brown on second side, about 1 more minute. Transfer to prepared plate or baking sheet and repeat with remaining wedges. Let cool for 10 minutes before serving.