FRIED Grilled Cheese
I cannot wait to make this. FRIED grilled cheese is a big thing in Nebraska. But I can’t just drive to Nebraska for a fried grilled cheese sandwich so someone has created a guide to make it ourselves at home.
Like grilled cheese needs improving. Would you consider grilled cheese sandwiches comfort food? I do.
Grilled cheese and anything fried – yup. Top of my list. Imagine my surprise when I hear that in Nebraska – they deep fry their grilled cheese sandwiches.
There is nothing better on a bad day, or a rainy day, a cold day, a good day – than a big old grilled cheese sandwich. Lots of cheese between two pieces of plain white brain coated with butter, fried up on the stove.
Boom. Comfort food. A reminder of childhood. And just when you think there is nothing better, it turns out there is: The Cheese Frenchee – served at a local chain restaurant in Omaha, Lincoln and Bellevue Nebraska.
The Cheese Frenchee – it’s a grilled cheese sandwich taken to the next level. Battered with an egg and cornflake crumb mix and then fried.
Can’t get to Nebraska? The best place to find a Cheese Frenchee is in your own kitchen. Don’t be intimidated by the deep-fried aspect of this beauty. The trick is to let it drain on paper towels for a minute or two and then eat it immediately. It has all the gooey goodness of a traditional grilled cheese with the added satisfying oomph of crunch.
Cheese Frenchee (recipe from Pray Cook Blog)
This Cheese Frenchee will take you on a walk down memory lane if you were lucky enough to eat these fantastic sandwiches when King’s Food Host sold them throughout the Midwest during the 1960’s and 1970’s.
6 slices American, Cheddar, or Velveta Cheese
6 slices white bread
¾ cup milk
½ cup flour
1 teaspoon salt
2 cups corn flake crumbs, crushed fine
2 to 4 Tablespoons butter, for frying
Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut each sandwich in half.
Combine egg, milk, flour, and salt.
Dip each triangle into egg mixture and then coat with the corn flake crumbs.
Lightly fry each sandwich in 2 tablespoons butter, turning to brown each side.
Repeat with each sandwich.