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cheese frenchies..... famous 1960 recipe

(3 ratings)
Recipe by
Nancy J. Patrykus
Spokane, WA

50 years ago these were very popular,at a few restaurants mainly in the midwesten states. Does any one remember The Kings Restaurants? I enjoyed them years ago, in Nebraska, driving on the way to Cheyenne,Wy. These are to die for! This great recipe comes to you straight(from the horses mouth) via an ex-cook that worked at Kings. They were really made from scratch at KINGS. I hope you will try and enjoy this blast from the past..them golden, crispy, hot gooey sandwiches. I wonder if I can have them on my Heart Healthy Diet????? LOL! Nancy...3/4/13

(3 ratings)
yield serving(s)
prep time 10 Min

Ingredients For cheese frenchies..... famous 1960 recipe

  • mayonnaise
  • 6 slice
    white bread ..or try whole wheat bread
  • 6 slice
    american cheese...only!
  • crushed corn flakes...or soda crackers
  • oil for cooking
  • ** batter recipe below:
  • 1 lg
    egg
  • 1/2 c
    milk
  • 1 tsp
    salt
  • 3/4 c
    flour
  • catsup for dipping

How To Make cheese frenchies..... famous 1960 recipe

  • 1
    For frenchies...Cut crusts off bread and spread mayonnaise to taste on one side of each bread slice. Place one slice of cheese between two slices of bread. ****NOTE: USE ONLY AMERICAN CHEESE. Cut each sandwich diagonally to make 4 triangles. Best Secret Tip. If you freeze them overnight,the bread asorbs some of the mayonnaise..it helps to firm them up. Try it with and without freezing.. see what you think.
  • 2
    For batter,combine beaten egg, milk,salt and flour. Dip each triangle in batter, then dip in crushed cornflakes as needed.
  • 3
    Heat oil to 375 degrees, in your fryer. Fry Frenchies untill browned, but not burned. Serve with catsup and a dill pickle on the side. Chow down...and enjoy this special treat from the past!
  • 4
    Variation: For Tuna Frenchies, substitute cheese with canned,drained tuna mixed with a wee bit of mayonnaise and salt. The mayonnaise will hold the tuna together. Follow the above recipe. I have made these with canned salmon.. and served hot at a graduation part They looked so pretty on a tray, decorated with parsley sprigs and radish roses.

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