No crunchy grilled cheese than this middle west classic

Grilled cheese sandwiches for me peak nostalgia. As a kid, I ate so much – usually with a bowl of Campbell's tomato soup – that American cheese practically gained a level on the pyramid of personal food. As an adult, I experimented with various breads, cheeses and batteries, and I thought I had experienced almost everything the humble cheese sandwich offers. That is, until I heard about Cheese Frenchee.

THE classic grilled cheeses From my youth, beaten and coated with corn flakes or biscuits for extra crunch. For more than 70 years, Nebraska's favorite, but this is only outdoor from outside the state (I grew up in the neighboring Kansas and only learned about this pleasant work a few months ago).

Where did the cheese come from French?

Although it can be an invention of a state fair, this is actually a golden, crunchy legacy of the King's Food host. The past King's Food's Host Chain (originally named King's Drive-in) In the 1950s it was founded by Larry Price and James King in Nebraska Lincoln. Although the rest menu The usual wired fare was the early cutting of the restaurant (correctly named Tunhal French) by the Hamburgers, the Chili Dogs, the Sundaes and the like-the-Tuna melt melt. It was widely speculated that the “Frenchee” Moniker, like the Sandwich, came like the French Croque sir– Personally, I find the comparison clear as the Croque Monsieurs contains ham and not hit or fried, but I couldn't find competing theories.)

With the exception of roasted sandwich, some things distinguish the King's Food host from other dining rooms. THE Park Rapids EnterpriseAs a take, Price refused to authorize cigarette machines (then general) at the restaurant because it helped young people smoking. And to prevent Waitstaff in a competition or “greedy”, the employees paid equal wages and the tilt was discouraged.

Another memorable aspect of King venues was that there was a phone in every cab that the patrons called from their place. All these novelties contributed to the success of the King's Food host; During the two decades, the company and its franchise grew to more than 130 locations in the United States (mainly in Midwest College) and a Canada, according to the website Restaurant Preparation in History– Despite the dangerous expansion, or perhaps thanks to it, the King's Food host declared bankruptcy in 1974 after being sold to investors and closed its retail places shortly afterwards.

Although the King's Food host no longer exists, Cheese Frenchee nostalgians continue to find satisfaction – that is, if they live in Nebraska. The original recipe was that allegedly the Don & Millie'sA fast food joint with eight locations in the state. Amigos/Kings ClassicThe combination of Mexican-American and Hamburger chain is another popular French destination throughout Nebraska. For the rest (and yes, I mean you have to go) we have to bake our cheese sandwiches.

4 tips to make cheese french at home

1. Select the appropriate bread. While researching the recipe, I found some sources that insisted on the use of thick-cutting Texas toast-style bread to make cheese French. As a bread -loving midwesterner, that made sense to me; If a cheese sandwich is already deep, you can still use the thick bread plates to make the aforementioned sandwich. While the French people were actually glory, their thickness was a challenge to bite. I found them too bread, even if I added extra cheese. For a more balanced rate, I prefer a standard soft white sandwich bread (about half an inch to three-quarters of a thick slice).

Since cheese frrenchs are usually baked in half or quarter-Szandwich triangles, the best, square white bread and wide, rectangular slices are best wedged to make the most of the bite. Think of Wonder Wonder Bread or Sara Lee Sandwich bread, non -craft style slices (a square bread It would work fantastic here too). Cutting the bark from the sandwich creates straight edges that can be easier to cover with uniform dough and crumbs. A more thorough coating, on the other hand, helps the cheese inside and prevents it from leaking while baking.

2. Use flour dough and corn flakes to coat the sandwiches. Most recipes I found were agreed in a flour-based mixture to deceive the French, but some used egg rolls to moisten the wedges before being immersed in crumbs. I tried both and found a clear winner: a pancake -like dough is not only easier to work (washing eggs was wet and hard to handle), but also crunched the roasted sandwiches after baking. The choice between the cornflakes and the cracker crumbs was just as clear: although they were pretty much the same for the texture, the roughly crushed corn flakes gave a nice sweet to play well with the mayonnaise tang and the creamy melted cheese.

3. Cool the French before cooking. It is best to cool them for at least 20 minutes or even one day after the sandwiches are involved. The cooling time allows the dough moisture to penetrate the bread and cornflake layers and glue them all together. The wedges become more solid after relaxation (facilitating them to the oil treatment and output treatment). The coating is more attached to the sandwich and forms a coherent layer that is less likely to be fried or slough.

4. Fry the sandwich wedges quickly. The cornflake contains sugar and can burn too long or too high. Fortunately, American cheese The indisputable champion, Melce, has been the choice of Cheese Frenchee from the beginning. Since American cheese has more moisture content (and emulsifiers such as sodium phosphate), the lower melting point like other cheeses. For example Italian fried mozzarella sandwiches It should be baked to double to melt full mozzarella. Be sure to have the sandwiches cool before digging; Their strong bark keeps the pipes warm for at least 10 minutes after cooking.

Once you have received your Frenchee technique in its most lasal form, you can use it as a jumping point for your own Frenchee. Try another spread instead of mayonnaise (Miracle Whip is a general substitute) or miss it completely. Add a spoon to a melt -style tuna salad Between cheese slices to experience King's food host Tuna French or add some thinning deli ham. Other cheeses can be used instead of the American, but the inside of the sandwich will not be so melt; A good solution for using a slice of American to another cheese, such as sharp cheddar, for excellent texture and Taste (I highly recommend this). Cheese French often serve some Male pickle chips And ketchup, but feel free to serve them with all lovers – or as it is.

Cooking method
(Keep on the screen awake)

• 3 cup cornflake (2.75 ounce; 78 g)

• 1/2 cup universal flour (2.5 ounce; 71 g)

• 1 large egg

• 1/4 cup plus 2 tablespoon (90 ml) full milk

• 1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

• 2 tablespoon (30 ml) mayonnaise

• 4 slice white sandwich (See notes)

• 4 slice American cheese

• Neutral oil such as vegetables or rapes for baking

1. Place the cornflakes in a zippered bag and use a rolling tap to lightly crush rough crumbs (from Panko's consistency). Pour into a shallow bowl or pital nurse. In a second shallow bowl or pie plate, combine the flour, eggs, milk and salt and mix until smooth. Set aside both bowls.

2. Divide 1/2 tablespoons of mayonnaise on one side of each bread slice. Stop 2 bread slices, mayonnaise upward to a work surface. At the center is two cheese slices on the mayonnaise side of 2 bread slices, then fill each with the remaining slices of bread, the mayonnaise side.

3. Use a toothed bread knife to cut off your bark from all sides of each sandwich to create a straight side. Cut the sandwiches diagonally to form triangular wedges.

4. Work with one wedge at a time, immerse all sides into the flour dough to cover it evenly. Allow the excess dough to drain, then press all sides into the cornflake crumbs to coat thoroughly. Use the hand additional cornflake crumbs to ensure uniform coverage. Place it on a plate and repeat with the remaining wedges. Cool the wedges until the oil heats up for at least 20 minutes or even 1 day. The sandwiches are slightly solidified when they relax.

5. While the sandwiches are cold, coat a large plate of paper towels or put a wire stand in a baking sheet; Set aside. Add oil in a large Dutch oven or in a 10-inch cast iron frying pan until 1 inch deep and heat to 350 ° F (177 ° C).

6. Gently transfer two sandwich wings to oil with the pliers or spiderkimmer. Bake it, adjusted as needed to keep the oil temperature 330 to 350 ° F (165 ° C to 177 ° C) until the bottom is deep golden brown, approx. 1 minute. Turn and continue cooking until the second side is deep golden brown, approx. 1 minute. Place the prepared disk or on the baking sheet and repeat with the remaining wedges. Allow to cool for 10 minutes before serving.

Special equipment

Rolling tap, toothed bread knife, pliers or spiderkimmer, 10-inch cast iron or Dutch oven, instant read or exit probe thermometer

Note

Use high and square sandwich bread for the classic triangular wedge, as opposed to a wide and rectangular, such as Wonder Bread or Sara Lee Sandwich Bread. A soft puller-style bread would also work well when cut into 1/2-3/4 inch slice.

Make-Head and Storage

They beat and coated the sandwiches in the refrigerator for up to one day before baking. You can set the cooked, coated sandwich wedges on a baking sheet lined with parchment and freeze for cooking. After frozen, the cheese frrenchees can be placed in a zippered bag and frozen for up to 3 months. During frozen cooking, reduce the oil heal to 325 ° F and increase cooking time 1-2 minutes on the side, or until the internal temperature reaches 160 ° F.