Cheese Frenchies- a deep-fried grilled cheese sandwich that’s ultra crispy on the outside and gooey on the inside. Could anything be better? It’s pure cheese heaven!
History of Cheese Frenchies
Cheese Frenchies date back to the 1960s and were popular at King’s Food Host Restaurants in Nebraska. This classic mid-western recipe is perfect for lunch or gameday. These crispy sandwiches would be great paried with a creamy tomato soup and some Beer-Battered Onion Rings.
How To Make
These mini fried grilled cheese sandwiches are so easy to make. You’ll start with hearty white bread and slather it with a generous amount of mayonnaise. Layer American cheese slices between 2 slices to make sandwiches and then make 2 diagonal cuts in each sandwich to form 4 triangle-shaped pieces. Next dip them in egg wash, coat them in cracker crumbs and refrigerate for 1 hour.
After they have been refrigerated, fry them in hot oil until golden and crispy. Such a simple, delicious recipe. Grilled cheese sandwiches don’t get any better than this!
Tips For Making Cheese Frenchies
- Try adding a thin slice of ham to each one for extra flavor.
- If you like Miracle Whip, try subbing it for the mayonnaise.
- My favorite coating is Ritz cracker crumbs, but Saltine crackers and crushed Cornflakes are used in many recipes for Cheese Frenchies.
- These sandwiches are best eaten right away, but can be reheated in a toaster oven or air fryer.
More Grilled Cheese Sandwiches
- Grilled Cheese Hot Dogs
- Sloppy Joe Grilled Cheese
- Cajun Grilled Cheese
- Pimento Cheese Panini
- Greek Grilled Cheese
Cheese Frenchies
Ingredients
- 50 Ritz crackers,, pulsed in a food processor to make coarse crumbs
- 2/3 cup milk
- 2 large eggs
- 1/2 cup mayonnaise
- 8 slices hearty white sandwich bread
- 6 slices American cheese
- Vegetable oil
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place the Ritz cracker crumbs in a shallow dish.
- Whisk the eggs and milk together in a medium bowl.
- Spread 1 tablespoon of mayonnaise on one side of each slice of bread.
- Place 1 1/2 slices of cheese on top of 4 slices of bread, placing it directly on the mayonnaise.
- Place the other 4 slices of bread, mayonnaise side down, on top of the cheese to form 4 sandwiches. Cut each one diagonally into quarters.
- One at a time, dip each sandwich quarter in egg mixture and then coat in the cracker crumbs.
- Place on parchment paper and refrigerate for 1 hour.
- Pour 2 inches of oil into a Dutch oven.Heat oil to 375 degrees.
- Working in batches, fry the sandwich quarters for 2 to 3 minutes, flipping over halfway through.
- Transfer to a paper towel-lined plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country Best Lost Recipes
Disclosure: This post contains affiliate links.
I cannot do deep fry. Could these be done in an air fryer and what would be the temp and timing? Why type of cracker was used for the crumbs (regular Saltines (unsalted) or Ritz/Waverly type? Thanks
Nobody in my house likes mayo or miracle whip. What else could we use, or is this an ingredient we could pass on?
I used a cream cheese spread that I made instead of mayo. It was delicious
We used to get these at Kings in Boulder,CO. Everyone’s favorite was the Cheese or Tuna Frenchie.
I worked at & managed several King`s Food Hosts during the mid 70`s in central Kansas. The Cheese Frenchies & Tuna Frenchies were a very popular product. Made many of them! King`s Food Host also had great onion rings made fresh in each store using thick onion slices & the same cracker crumb breading. Great memories!
I used to eat these in Lincoln and Kearney BE back in the 60’s and early 70’s. My favorite was the Tuna Frenchie.
I have never tried this 😮 it sounds so delicious~ Thank you for the nice recipe!
I grew up in the Midwest and these were a favorite! Kings Food Host did Cheese Frenchies and Tuna Frenchies; both were delicious.
These look so amazing, Christin! I have to put these on my dinner plan <3
Can get these at Don & Millies in the Omaha area. During Lent they have tuna ones.