The Ultimate King’s Food Host Cheese Frenchee Recipe: Recreating Nebraska’s Iconic Fried Grilled Cheese
Crispy on the outside, unbelievably cheesy in the middle, and packed with nostalgic flavor – the Cheese Frenchee is more than just a sandwich; it’s a beloved Nebraska classic. This unique twist on a traditional grilled cheese takes a simple concept and elevates it to extraordinary comfort food status. Imagine a perfectly crafted grilled cheese, but instead of being pan-fried, it’s dipped in a light, savory batter, coated in crunchy, crushed cornflakes, and then deep-fried until it achieves a magnificent golden-brown hue and an irresistible crunch. The result is a delightfully crispy exterior that gives way to a warm, gooey, melty American cheese center. If you remember the original from King’s Food Host, prepare to be transported straight back to those cherished memories with this authentic recipe.
For many who grew up in Nebraska, myself included, the mention of “Cheese Frenchee” immediately brings a smile and a flood of childhood memories. These golden, deep-fried grilled cheese sandwiches weren’t just a meal; they were a significant part of growing up. Their distinctive crunch and rich, cheesy filling made them an iconic part of our culinary landscape, creating core memories that last a lifetime.
The legend of the Cheese Frenchee began with a beloved local restaurant chain called King’s Food Host. This wasn’t your average diner. It was an experience unto itself, a place where innovation met comfort food. Each table boasted its own telephone, a futuristic feature for its time, allowing diners to place their orders directly to the kitchen. As a child, the thrill of picking up that phone and talking to the cooks felt like the coolest thing imaginable. And what was our go-to order? Without fail, it was always a crispy, satisfying Cheese Frenchee. King’s Food Host perfected this unique fried grilled cheese, making it a household name and a local delicacy.
What Exactly is a Cheese Frenchee?
At its heart, a Cheese Frenchee is a deep-fried grilled cheese sandwich, but with a quintessential Midwestern twist that sets it apart. The journey begins with slices of soft white bread, generously spread with mayonnaise (yes, mayonnaise, not butter, for that authentic flavor!), and then layered with the essential ingredient: wonderfully melty American cheese. This simple sandwich is then taken to the next level. It’s dipped in a smooth, seasoned batter, then rolled meticulously in finely crushed cornflakes, ensuring every inch is covered in that signature crunchy coating. Finally, it’s deep-fried until the exterior becomes gloriously golden and incredibly crunchy, while the American cheese within melts into a perfectly gooey, irresistible core. This unique preparation method transforms a basic sandwich into a truly indulgent and textural delight, embodying the definition of Midwest comfort food.
The Cheese Frenchee was truly a signature item at King’s Food Host, distinguishing them from other eateries. Beyond their famous fried cheese, the chain also served other nostalgic favorites, including the intriguing “Tuna Frenchie.” While King’s Food Host sadly closed its doors in the late 1970s, the legacy of the Nebraska Cheese Frenchee lived on. It found its way into 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 continue to offer this iconic fried grilled cheese, allowing new generations to experience a taste of Nebraska’s past.
A Cheese Frenchee offers far more than just its delightful flavor profile—though that combination of crispy, buttery breading and molten cheese is utterly irresistible. For many, it’s a potent vehicle for nostalgia, instantly transporting them back to simpler times. These fried grilled cheese sandwiches evoke memories of lively Friday night dinners shared with family, or fun-filled school lunches with friends. They represent a quintessential piece of Midwest comfort food culture, a taste that connects generations and brings a comforting warmth to the soul. It’s the kind of dish that doesn’t just fill your stomach; it fills you with a sense of cherished history and community.
Moreover, making Cheese Frenchees at home is a genuinely enjoyable and satisfying experience. There’s a certain charm in the hands-on process: carefully assembling the cheese sandwiches, dipping those golden triangles into the smooth batter, meticulously coating them in crunchy cornflakes, and then watching with anticipation as they fry to perfect, golden-brown perfection. It’s a culinary project that promises both delicious results and a fun, engaging time in the kitchen, proving that the magic of this Nebraska classic can easily be recreated in your own home.
Key Ingredients for the Perfect Cheese Frenchee
For precise measurements and detailed instructions, please refer to the comprehensive printable recipe card located at the bottom of this post. You’ll find that crafting these iconic Nebraska fried grilled cheese sandwiches requires only a handful of readily available pantry staples.
To construct the foundational sandwich, you will need slices of soft white sandwich bread or Texas Toast for a slightly thicker, more substantial base. Mayonnaise, rather than butter, is crucial for replicating the authentic flavor and preventing the bread from becoming soggy during the battering process. And of course, the star of the show: plenty of American cheese, which is unparalleled in its ability to melt into that perfectly gooey, creamy consistency. For the golden, crispy batter, you’ll combine essential baking ingredients: fresh eggs for binding, milk for a smooth consistency, all-purpose flour for structure, and a touch of salt to enhance the flavors. Finally, to achieve that signature crunch, a generous amount of finely crushed cornflakes is indispensable, and a good quality vegetable oil is needed for frying these delightful sandwiches to a beautiful golden-brown perfection.
Step-by-Step Guide: How to Make Authentic Cheese Frenchees
If a trip to Nebraska isn’t on your immediate agenda to savor a genuine Cheese Frenchee, I have fantastic news: recreating these iconic fried grilled cheese sandwiches in your own kitchen is surprisingly straightforward. The secret to an authentic King’s Food Host-style Cheese Frenchee lies in a few critical details. First and foremost, you must always use American cheese; its unique melting properties are what give the Frenchee its signature gooey, irresistible texture. Secondly, a generous and even coating of crushed cornflakes is paramount for achieving that legendary, satisfying crunch. Lastly, frying in hot oil, maintained consistently around 375°F (190°C), ensures a perfectly golden exterior without overcooking the inside, resulting in a flawless balance of crispy and creamy.
Begin by constructing your simple grilled cheese sandwich. Spread a thin, even layer of mayonnaise on one side of each slice of soft white sandwich bread or Texas Toast. Layer slices of American cheese between the bread, mayonnaise side in, to create your sandwiches. The mayonnaise contributes to the flavor and helps achieve that characteristic King’s Food Host taste.
Next, carefully cut the crusts off the white bread sandwiches. This step is traditional and contributes to the overall refined texture and ease of handling during the frying process. After removing the crusts, slice each sandwich diagonally into two perfect triangles. These smaller, crustless portions are ideal for dipping and frying.
Prepare your batter by whisking together eggs, milk, flour, and salt until smooth. Take each sandwich triangle and fully immerse it into this savory batter, ensuring every surface is thoroughly coated. Allow any excess batter to drip away briefly before moving to the next step. This ensures a thin, even layer that will hold the cornflakes beautifully.
Immediately after battering, generously coat each triangle in the finely crushed cornflakes. Press the cornflakes gently onto all sides of the sandwich to create a complete and robust crunchy crust. This cornflake layer is what gives the Cheese Frenchee its signature texture and flavor. Don’t be shy; ensure a thick and even coating for maximum crispness. After coating, place the prepared sandwiches in the refrigerator to chill for at least 20-30 minutes. This crucial step helps the coating adhere firmly and prevents the cheese from oozing out too quickly during frying.
Heat your vegetable oil in a deep pan or Dutch oven to around 350-375°F (175-190°C). Carefully lower the coated sandwich triangles into the hot oil. Fry them until they achieve a beautiful, deep golden-brown color and a wonderfully crispy texture. This usually takes only about 30 seconds to 1 minute per side, so watch them closely as they brown very quickly! Once perfectly fried, remove them from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. This ensures they remain delightfully crispy. They are best served piping hot, allowing the molten American cheese to truly shine.
To complete your authentic King’s Food Host experience, serve your Cheese Frenchees hot and fresh. They pair wonderfully with classic accompaniments like a side of crisp pickles, a generous dollop of ketchup for dipping, or even a warm, comforting bowl of tomato soup – a perfect match for any grilled cheese variant. The salty crunch of the Frenchee against the tangy soup is pure bliss.
Love This Recipe? Pin It for Later!
If you’re as excited as we are about bringing this fantastic Cheese Frenchee recipe to your home kitchen, make sure you can easily find it whenever the craving strikes! Don’t let this authentic King’s Food Host copycat recipe get lost in the digital shuffle. Simply pin this recipe to your favorite Pinterest recipe board now, so you can always revisit this delightful fried grilled cheese classic from Nebraska. It’s the perfect way to save a taste of history!
The Enduring Legacy of the King’s Food Host Cheese Frenchee
For me, and for countless others, Cheese Frenchees will forever transcend being merely a recipe. They are a tangible piece of Nebraska’s rich culinary history and a vibrant snapshot of cherished childhood memories. Each bite of this crispy, cheesy delight instantly reminds me of the pure excitement of those visits to King’s Food Host. I can almost hear the distinct click of the telephone receiver, the thrill of placing my order all by myself, feeling incredibly grown-up, even though I was just requesting a simple, yet utterly delicious, fried cheese sandwich. This recipe isn’t just about recreating a dish; it’s about preserving a feeling, a time, and a taste that defined a generation.
Explore More Incredible Sandwich Recipes to Love
As a proud Nebraska native, my website wouldn’t be complete without featuring other quintessential state classics alongside the Cheese Frenchee. You’ll definitely want to explore two more iconic Nebraska sandwich recipes: the hearty Runza (a savory, meat-filled pastry pocket, pictured above) and the legendary Reuben, which some claim originated right here in Omaha. These regional favorites are a must-try for any sandwich enthusiast.
Beyond these regional gems, my website is a treasure trove of fantastic grilled cheese recipes and a wide array of other tasty sandwich creations to satisfy every craving. Some of my personal favorites include the indulgent Pizza Grilled Cheese and the sophisticated Grilled Turkey Havarti Sandwiches. Don’t miss these Iowa classics either: the colossal Breaded Pork Tenderloin and the uniquely delicious Dunker Burger. For those who love a hearty sub, try my Toasted Italian Subs, the rich and savory French Dip, and the flavor-packed Muffuletta, too!
Discover all of my diverse sandwich recipes here, and before you go, be sure to check out my extensive collection of restaurant copycat recipes to recreate even more of your dining out favorites right in your own kitchen!
If you’ve yet to experience the unique joy of a Cheese Frenchee, you’re truly missing out on a distinctive American classic. It’s a grilled cheese sandwich reimagined with a crispy, golden, cornflake-crusted twist that is every bit as comforting and satisfying as it sounds. And for those who were lucky enough to grow up in Nebraska, perhaps this detailed recipe is your perfect sign to whip up a batch at home. Revisit those fond telephone-ordering memories from King’s Food Host and share a taste of history with your family and friends. This fried grilled cheese is more than a meal; it’s an invitation to nostalgia and deliciousness.
I’d genuinely love to hear your personal stories and connections to this iconic dish! Please share in the comments below if you remember indulging in Cheese Frenchees from “back in the day” at King’s Food Host, or if you know of a special place that still proudly serves them. Your insights and memories add so much to the community around this recipe. And, if you decide to try making this recipe yourself, be sure to leave a comment and a star rating. Your feedback is invaluable, helping others discover and enjoy this wonderful piece of Midwest culinary heritage!
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Print Recipe
Cheese Frenchee Recipe (King’s Food Host Copycat)
Ingredients
- 3 cups cornflakes crushed into fine crumbs
- ½ cup all-purpose flour
- 1 large egg
- ½ cup milk (whole or 2%)
- ½ teaspoon salt
- 2 Tablespoons mayonnaise (for authentic flavor)
- 4 slices of Texas Toast or soft white sandwich bread crusts removed
- 4 slices of American cheese (essential for melty texture)
- vegetable oil (for frying)
Instructions
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Prepare Coatings: 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 and no lumps remain. Set both bowls aside.
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Assemble Sandwiches: 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 American cheese on top of each, then close with the remaining slices of bread, mayonnaise side down, to form two sandwiches.
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Trim and Cut: Using a serrated bread knife, carefully trim the crusts from all four sides of each sandwich to create clean, straight edges. Then, cut each sandwich in half diagonally to create four triangular wedges.
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Batter and Coat: Working one wedge at a time, dip each side into the flour batter, making sure it’s fully coated. Allow any excess batter to drip off, then immediately press all sides into the crushed cornflakes, coating thoroughly. Use your hands to gently press in more crumbs as needed for complete and even coverage. Transfer each coated wedge to a clean plate and repeat with the remaining pieces.
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Chill: Place the coated sandwiches in the refrigerator to chill for at least 20 minutes, or up to 1 day. This crucial chilling step helps the cornflake coating adhere firmly to the sandwich and prevents the cheese from escaping too quickly during frying, ensuring a perfect result.
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Prepare for Frying: While the sandwiches chill, prepare your frying station. Line a large plate with paper towels or set a wire rack inside a baking sheet and set aside; this will be for draining the fried Frenchees. In a large Dutch oven or a sturdy 10-inch cast iron skillet, pour in enough vegetable oil until it reaches a depth of 1 inch. Heat the oil over medium heat until it reaches a steady temperature of 350°F (175°C) to 375°F (190°C). Use a kitchen thermometer to ensure accuracy.
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Fry to Golden Perfection: Using tongs or a spider skimmer, carefully lower two sandwich wedges into the hot oil. Fry, adjusting the heat as needed to maintain the optimal oil temperature (between 330°F and 350°F is ideal for consistent frying without burning), until the bottoms are a deep golden brown, typically about 30 seconds to 1 minute. Flip and cook the other side until it, too, is golden brown and crispy, for another 30 seconds to 1 minute. The cooking time is very quick, so stay attentive! Transfer the cooked wedges to the prepared plate or baking sheet to drain. Repeat this process with the remaining sandwiches, frying in batches to avoid overcrowding the pan and lowering the oil temperature.
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Serve: Let the Cheese Frenchees cool for about 5-10 minutes before serving. This brief resting period allows the cheese to set slightly, preventing it from being scalding hot and overly messy, while still remaining beautifully melted and gooey. Serve immediately with your favorite dipping sauces or a side of soup.
Notes
Should you have any delightful leftovers (which is a rare occurrence!), store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore some of their original crispiness, it’s best to use an oven or an air fryer. Avoid the microwave, as it will make them soggy.