There Is No Grilled Cheese Crispier Than This Midwestern Traditional

Grilled cheese sandwiches are peak nostalgia for me. As a child, I ate so a lot of them—often tucked beside a bowl of Campbell’s tomato soup—that American cheese virtually earned a tier on my private meals pyramid. As an grownup, I’ve experimented with totally different breads, cheeses, and accouterments, and I believed I had skilled nearly every part the common-or-garden cheese sandwich needed to provide. That’s, till I heard in regards to the cheese Frenchee.

The cheese Frenchee is the deep-fried alter ego to the basic grilled cheeses of my youth, battered and coated with cornflakes or cracker crumbs for further crunch. It’s been a Nebraska favourite for greater than 70 years, nevertheless it’s all however unheard of outdoor of the state (I grew up in neighboring Kansas and solely discovered of this pleasant creation a number of months in the past).

The place Did the Cheese Frenchee Come From?

Whereas it would really feel like a state honest invention, it’s really the golden, crispy legacy of a restaurant referred to as King’s Meals Host. The bygone King’s Meals Host chain (initially named King’s Drive-In) was based within the Nineteen Fifties by Larry Value and James King in Lincoln, Nebraska. Though the remainder of the menu was customary drive-in fare—hamburgers, chili canine, sundaes, and the like—the cheese Frenchee and its tuna soften variation (aptly named the tuna Frenchee) was an early staple of the restaurant. It’s broadly speculated that the “Frenchee” moniker got here from the sandwich’s similarity to the French croque monsieur. (Personally, I discover the comparability a tad tenuous since croque monsieurs embrace ham and aren’t battered or fried, however I couldn’t discover any competing theories.)

Aside from the fried sandwiches, a number of issues set King’s Meals Host other than different diners. In line with an article within the Park Rapids Enterprise, out of precept, Value refused to permit cigarette merchandising machines (frequent on the time) within the restaurant as a result of it promoted smoking for younger individuals. And to forestall waitstaff from competing or showing “grasping,” staff have been paid equal wages, and tipping was discouraged.

One other memorable facet of King’s places was the truth that there was a telephone in every sales space, which patrons used to name of their orders from their seats. All these novelties contributed to King’s Meals Host’s success; over its two-decade-long heyday, the corporate and its franchises grew to greater than 130 places throughout america (primarily in Midwest faculty cities) and one in Canada, in response to the web site Restaurant-ing By way of Historical past. Regardless of—or maybe due to—the explosive enlargement, King’s Meals Host declared chapter in 1974 after being bought to buyers and shuttered its storefronts quickly after. 

Although King’s Meals Host now not exists, cheese Frenchee nostalgics can nonetheless discover satisfaction—that’s, in the event that they dwell in Nebraska. The unique recipe was reportedly acquired by a founding father of Don & Millie’s, a quick meals joint with eight places all through the state. Amigos/Kings Traditional, a mixture Mexican-American and burger chain, is one other well-liked Frenchee vacation spot all through Nebraska. For the remainder of us, we should (and sure, I imply should) fry our cheese sandwiches ourselves.

4 Suggestions for Making Cheese Frenchees at House

1. Select the best bread. Whereas researching this recipe, I discovered a number of sources that insisted on utilizing thick-cut, Texas Toast–model bread for making cheese Frenchees. As a bread-loving Midwesterner, this made sense to me; in the event you’re already deep frying a cheese sandwich, you would possibly as properly use inch-thick slabs of bread to make mentioned sandwich. Whereas the ensuing Frenchees have been, actually, gloriously hulking, their thickness made them difficult to chew into. I additionally discovered them too bready, even after I added further cheese. For a extra balanced ratio, I favor a regular mushy white sandwich bread (round a half inch to three-quarters inches thick per slice). 

Since cheese Frenchees are sometimes fried in half- or quarter-sandwich triangles for optimum crunch in every chew, it’s finest to make use of tall, sq. white bread vs. broad, rectangular slices to get the very best wedge form. Suppose Marvel Bread or Sara Lee sandwich bread, not artisan-style slices (a sq. pullman loaf would work fantastically right here, too). Trimming the crusts from the sandwich creates straight edges which might be simpler to coat with a uniform layer of batter and crumbs. In flip, a extra thorough coating will assist seal the cheese inside and forestall it from oozing out whereas frying.

2. Use a flour batter and cornflakes to coat the sandwiches. Most recipes I discovered agreed on a flour-based combination to batter the Frenchees, however a number of used an egg-and-milk wash to moisten the wedges earlier than dipping them in crumbs. I examined each and located an apparent winner: a pancake-like batter was not solely simpler to work with (the egg wash made the bread soggy and laborious to handle), nevertheless it additionally made the sandwiches crunchier after frying. The selection between cornflakes and cracker crumbs was equally clear: Although they have been about the identical when it comes to texture, coarsely crushed cornflakes added a pleasant sweetness that performed properly with the tang of the mayonnaise and the creamy melted cheese.

3. Chill the Frenchees earlier than frying. After coating the sandwiches, it’s finest to refrigerate them for a minimum of 20 minutes or as much as sooner or later. The chilliness time permits the moisture from the batter to permeate the bread and cornflake layers, gluing all of them collectively. The wedges turn out to be firmer after resting (making them simpler to deal with out and in of the oil). The coating additionally clings extra to the sandwich, forming a cohesive layer that’s much less more likely to leak cheese or slough off throughout frying.

4. Fry the sandwich wedges  shortly. Cornflakes comprise sugar and may burn if fried too lengthy or at too excessive a warmth. Fortunately, American cheese is the undisputed champion melter and has been the go-to decide for the cheese Frenchee since its inception. Since American cheese has extra moisture (and emulsifiers like sodium phosphate), it has a decrease melting level than different cheeses. For instance, cheese Frenchees obtain a gooey inside in simply two minutes, whereas Italian fried mozzarella sandwiches must fry for double the time to get full mozzarella soften. Make sure to let the sandwiches cool earlier than digging in; their sturdy crusts hold them piping sizzling inside for 10 minutes or extra after cooking.

As soon as you have bought the approach for the Frenchee in its most basic kind down, you need to use it as a leaping level to your personal Frenchee creation. Strive one other unfold instead of mayonnaise (Miracle Whip is a standard substitute) or depart it out totally. Add a spoonful of a melt-style tuna salad between the cheese slices to expertise the King’s Meals Host’s tuna Frenchee, or add some thinly sliced deli ham. Different cheeses can be utilized as an alternative of American, however the within the sandwich received’t be fairly as melty; a very good resolution is to make use of a slice of American alongside one other cheese, resembling sharp cheddar, for very good texture and taste (I extremely suggest this). Cheese Frenchees are sometimes served with a number of dill pickle chips and ketchup, however be at liberty to serve them with any dipper you want—or as is.

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