Cheese Frenchies

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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!

Midwestern 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.

Deep-Fried Grilled Cheese Sandwiches


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!

Midwestern Cheese Frenchies


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.

Midwestern Cheese Frenchies

More Grilled Cheese Sandwiches:

Cheese Frenchies

Course: Lunch
Cuisine: American
Keyword: sandwich
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 8
Calories: 404kcal
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!
Print Recipe


  • 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


  • 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.


Calories: 404kcal

Recipe Source: Cook’s Country Best Lost Recipes

Old-Fashioned Cheese Frenchies

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7 thoughts on “Cheese Frenchies

  1. 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!

  2. 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.

  3. I grew up in the Midwest and these were a favorite! Kings Food Host did Cheese Frenchies and Tuna Frenchies; both were delicious.

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