Experience Nebraska’s Culinary Icon: The Ultimate Homemade Cheese Frenchee Recipe
Crispy, golden, and undeniably cheesy, the Cheese Frenchee is more than just a sandwich; it’s a beloved Nebraska classic that evokes a wave of nostalgia with every bite. Imagine a gourmet twist on your favorite grilled cheese, where each sandwich triangle is meticulously dipped in a light batter, generously coated in crunchy cornflakes, and then fried to a perfect golden-brown crispness. The result? A perfectly textured exterior giving way to a warm, gooey American cheese center that simply melts in your mouth. This iconic treat, reminiscent of the cherished King’s Food Host, is now easier than ever to recreate in your own kitchen.
A Taste of Childhood: The King’s Food Host Legacy
For many who grew up in Nebraska, the mention of “Cheese Frenchees” instantly transports them back to a simpler, more delicious time. It’s not merely a recipe; it’s a cherished core memory. This unique deep-fried grilled cheese sandwich was the star attraction at King’s Food Host, a local restaurant chain that was far more than just a place to eat.
King’s Food Host offered a truly memorable dining experience, especially for children. Each table boasted its own telephone, allowing customers to place orders directly to the kitchen. For a kid, this interactive ordering system felt like the height of sophistication and fun. And without fail, the go-to order for countless families was the irresistible Cheese Frenchee. This innovative approach to fast-casual dining, combined with its signature dishes, cemented King’s Food Host into the hearts of Nebraskans. While the chain closed its doors in the late 1970s, the legend of the Cheese Frenchee lived on, becoming an integral part of Midwestern comfort food culture.
What Exactly is a Cheese Frenchee?
At its core, a Cheese Frenchee is a deep-fried grilled cheese sandwich, elevated with a distinctive Midwestern flair. The creation begins with soft white bread, often spread with creamy mayonnaise for an extra layer of flavor and moisture, then generously layered with slices of perfectly melty American cheese. But here’s where the magic happens: instead of grilling, the sandwich is dipped in a rich, flavorful batter, then rolled in finely crushed cornflakes, and finally, deep-fried until it achieves that coveted golden, crunchy exterior and an irresistibly gooey, cheesy interior.
While King’s Food Host made Cheese Frenchees famous, serving them alongside other nostalgic favorites like Tuna Frenchies, their popularity endured long after the chain’s closure. Today, this iconic fried grilled cheese continues to be a staple in Nebraska school cafeterias, local diners, and a select few restaurants dedicated to preserving this cherished culinary tradition. Establishments like Don & Millie’s and Amigos/Kings Classic proudly carry on the legacy, ensuring new generations can experience the unparalleled joy of a true Nebraska Cheese Frenchee.
Beyond its incredible flavor profile—that harmonious blend of crispy, buttery breading and molten cheese—the Cheese Frenchee is intrinsically linked to nostalgia. For countless individuals, it conjures memories of joyful Friday night dinners with family or boisterous school lunches with friends. It’s the quintessential Midwest comfort food, offering a delicious gateway back to simpler times and cherished moments. Moreover, the process of making Cheese Frenchees is inherently enjoyable. There’s a profound satisfaction in transforming simple ingredients into these golden, crispy delights, from dipping the sandwich triangles into the batter to coating them in cornflakes and watching them achieve golden perfection in the fryer. It’s a culinary adventure that promises both delicious results and a touch of heartwarming nostalgia.
Essential Ingredients for Perfect Cheese Frenchees
Crafting authentic Cheese Frenchees at home is surprisingly straightforward, requiring only a handful of common pantry staples. For the foundational sandwich, you’ll need soft white sandwich bread, or for an extra hearty bite, Texas Toast. Creamy mayonnaise is crucial for flavor and texture, and, most importantly, American cheese slices are non-negotiable for achieving that signature smooth, melty consistency that makes a Cheese Frenchee so special. Forget fancy cheeses here; the classic American is key to replicating the original taste and mouthfeel.
The crispy coating begins with a simple batter, a mixture of fresh eggs, whole milk, all-purpose flour, and a pinch of salt. This batter ensures a perfect adherence for the star of the crunch factor: crushed cornflakes. For frying, a neutral vegetable oil is recommended, as it allows the true flavors of the sandwich to shine without overpowering them. Using these basic yet essential ingredients ensures that your homemade Cheese Frenchees will capture the true essence of this beloved Nebraska classic, delivering on both taste and nostalgic charm. For precise measurements and detailed instructions, refer to the printable recipe card provided at the bottom of this post.
How to Make Homemade Cheese Frenchees: A Step-by-Step Guide
Even if a trip to Nebraska isn’t on your immediate horizon, you can easily bring the taste of Cheese Frenchees to your own kitchen. The process is simple, but a few key elements ensure authentic results: always opt for American cheese for its superior melt, ensure a generous coating of crushed cornflakes for that iconic crunch, and maintain a consistent oil temperature of around 350-375°F for optimal frying. Follow these steps for the perfect fried grilled cheese sandwich:
1. Prepare Your Sandwiches: Begin by creating a classic grilled cheese sandwich. Spread a thin layer of mayonnaise evenly on one side of each slice of soft white sandwich bread or Texas Toast. Arrange two slices of American cheese between two slices of bread, with the mayonnaise sides facing outwards. This simple yet crucial step forms the base of your delicious Cheese Frenchees.
2. Trim and Cut: Using a serrated bread knife, carefully trim off the crusts from all four sides of each prepared sandwich. This creates clean, uniform edges, which not only looks professional but also helps in the dipping and frying process. Next, cut each crustless sandwich diagonally, creating two triangular wedges. These triangles are the classic shape for Cheese Frenchees.
3. Bathe in Batter: In a shallow dish, whisk together eggs, milk, flour, and salt until you have a smooth, well-combined batter. Take each sandwich triangle and fully immerse it into this batter, ensuring every side is thoroughly coated. Allow any excess batter to drip off gently before moving to the next step, as too much batter can lead to a soggy coating.
4. Coat with Cornflakes: Prepare another shallow dish with finely crushed cornflakes. After dipping in the batter, immediately press all sides of each sandwich wedge into the crushed cornflakes. Be generous with your coating, gently pressing the crumbs onto the sandwich with your hands to ensure an even and thick layer. This cornflake crust is what gives the Cheese Frenchee its signature crispy texture.
5. Chill for Perfection: Once coated, transfer the sandwiches to a plate and refrigerate them for at least 20-30 minutes, or even up to a full day. This crucial chilling step helps the batter and cornflake coating adhere firmly to the sandwich, preventing it from falling apart during frying and ensuring a perfectly crisp exterior.
6. Fry to Golden Perfection: Heat vegetable oil in a large Dutch oven or cast iron skillet to a depth of about 1 inch, aiming for a temperature of 350-375°F. Carefully lower two sandwich wedges into the hot oil using tongs. Fry for approximately 30 seconds to 1 minute per side, or until they achieve a deep, beautiful golden-brown color and are wonderfully crispy. Keep a close eye on them, as they can brown quickly! Transfer the cooked Frenchees to a plate lined with paper towels or a wire rack to drain any excess oil. Serve them hot, and prepare for an explosion of flavor and texture.
Cheese Frenchees are best enjoyed immediately after frying, while they are still warm, crispy, and the cheese is perfectly molten. They pair wonderfully with a side of tangy pickles, classic ketchup, or for a truly indulgent experience, a warm bowl of creamy tomato soup for dipping. The contrast of the hot, crispy sandwich with cool, tangy accompaniments is simply divine.
Tips for Success & Storage
- Maintain Oil Temperature: Use a thermometer to keep your oil between 350-375°F. Too cool, and the Frenchees will be greasy; too hot, and they’ll burn before the cheese melts.
- Don’t Overcrowd the Pan: Fry in batches to avoid lowering the oil temperature too much, which can lead to soggy results.
- The Right Cheese: Stick with American cheese. Its low melting point and creamy texture are essential for the signature gooey center.
- Crush Cornflakes Properly: You want a coarse crumb, not a fine powder. This creates the best texture. A zip-top bag and a rolling pin work perfectly.
Cheese Frenchees are undoubtedly at their peak when served fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make them soggy. Instead, crisp them up in an oven or an air fryer until heated through and crunchy again.
Loved this Recipe? Pin It for Later!
If you’re as enchanted by the idea of these homemade Cheese Frenchees as we are, make sure you can easily find this recipe again! Pin this recipe to your favorite Pinterest recipe board today. Share the nostalgia and deliciousness with your friends and family, and keep this classic Nebraska comfort food at your fingertips for whenever the craving strikes.
More Iconic Midwestern & Comfort Sandwich Recipes to Savor
For me, Cheese Frenchees will forever be more than just a recipe; they are a cherished piece of Nebraska’s culinary history. They vividly recall the youthful excitement of picking up that King’s Food Host telephone, confidently placing my order, and feeling incredibly grown-up, all for the simple pleasure of a fried cheese sandwich. This journey into recreating this beloved dish celebrates not just a meal, but a memory.
As a proud Nebraska native, my website wouldn’t be complete without featuring other quintessential regional sandwich recipes. Beyond the beloved Cheese Frenchee, you’ll discover how to make the savory Runza (also known as a Bierock, pictured above), a delicious pastry pocket filled with ground beef, cabbage, and onions. And of course, no collection of Midwest classics is complete without the legendary Reuben Sandwich, rumored to have originated right here in Omaha. These recipes offer a true taste of the heartland.
My website is a treasure trove of incredible sandwich creations, ranging from gourmet grilled cheeses to hearty regional specialties. Explore some of my personal favorites: my decadent Pepperoni Pizza Grilled Cheese, the sophisticated Grilled Turkey Havarti Sandwiches, and two essential Iowa classics—the crispy Breaded Pork Tenderloin Sandwich and the indulgent Dunker Burger. Don’t miss my flavorful Toasted Italian Subs, the rich and savory French Dip, and the robust Muffuletta.
Discover all my sandwich recipes here, and before you go, be sure to browse my extensive collection of restaurant copycat recipes. You might just find another favorite to recreate at home!
Ready to Dive Into Deliciousness?
If you’ve yet to experience the unique delight of a Cheese Frenchee, you’re in for a treat. It’s a classic grilled cheese reimagined with an irresistible crispy, golden twist that’s every bit as comforting and satisfying as it sounds. And for those who cherish memories of growing up in Nebraska, this is your perfect opportunity to rekindle those nostalgic moments. Whip up a batch at home and let the delicious aroma bring back vivid recollections of phone-ordering fun at King’s Food Host.
I’d love to hear your personal stories and memories! Please share in the comments section below if you remember indulging in Cheese Frenchees back in the day, or if you know of any local spots that still proudly serve them. And if you decide to try this fantastic homemade recipe, be sure to leave a comment and a star rating. Your feedback helps others discover and enjoy this incredible piece of Midwestern culinary heritage!
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Print Recipe
Cheese Frenchee Recipe (King’s Food Host Copycat)
Ingredients
- 3 cups cornflakes crushed
- ½ cup flour
- 1 egg
- ½ cup milk
- ½ teaspoon salt
- 2 Tablespoons mayonnaise
- 4 slices of Texas Toast or soft white sandwich bread crusts removed
- 4 slices of American cheese
- vegetable oil
Instructions
- Place the cornflakes in a zip-top bag and gently crush them with a rolling pin until they resemble coarse crumbs, similar in texture to panko. Pour the crumbs into a shallow bowl or pie plate. In a second shallow bowl or pie plate, whisk together the flour, egg, milk, and salt until smooth. Set both bowls aside.
- Spread 1/2 tablespoon of mayonnaise onto one side of each slice of bread. Place 2 slices of bread, mayonnaise side up, on your work surface. Lay two slices of cheese on top of each, then close with the remaining slices of bread, mayonnaise side down, to form sandwiches.
- Using a serrated bread knife, trim the crusts from all four sides of each sandwich to create clean, straight edges. Cut each sandwich in half diagonally to make triangular wedges.
- Working one wedge at a time, dip each side into the flour batter, making sure it’s fully coated. Let any excess batter drip off, then press all sides into the crushed cornflakes, coating thoroughly. Use your hands to gently press in more crumbs as needed for even coverage. Transfer each wedge to a plate and repeat with the remaining pieces. Place the coated sandwiches in the refrigerator to chill while you heat the oil, for at least 20 minutes or up to 1 day. Chilling helps the sandwiches hold their shape during frying.
- While the sandwiches rest, line a large plate with paper towels or set a wire rack inside a baking sheet and set aside. In a large Dutch oven or 10-inch cast iron skillet, pour in oil until it reaches a depth of 1 inch. Heat the oil over medium heat until it reaches 350°F.
- Using tongs or a spider skimmer, carefully lower two sandwich wedges into the hot oil. Fry, adjusting the heat as needed to maintain an oil temperature between 330°F and 350°F, until the bottoms are a deep golden brown, about 30 seconds to 1 minute. Flip and cook the other side until golden brown, for another 30 seconds to 1 minute more. Transfer the cooked wedges to the prepared plate or baking sheet. Repeat with the remaining sandwiches. Let cool for 10 minutes before serving.
Notes
Store any leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.