Cheese Frenchees

From Cook's Country | October/November 2009

Why this recipe works:

King’s Food Host, a popular restaurant chain in the '60s, won many devotees with Cheese Frenchees. For the crunchy coating, we opted for Ritz crackers, which fried up nice and crunchy. It was important to refrigerate the sandwich quarters after we spread the mayonnaise on the slices and coated… read more

King’s Food Host, a popular restaurant chain in the '60s, won many devotees with Cheese Frenchees. For the crunchy coating, we opted for Ritz crackers, which fried up nice and crunchy. It was important to refrigerate the sandwich quarters after we spread the mayonnaise on the slices and coated them with the crackers. This gave them time to set.

less

Serves 4

This recipe didn't specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that's how she ate them growing up in Oklahoma.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection