Tag Archives: Sandwich

Cheese Frenchee Revisited

Nebraska cheese frencheeRemember when I posted this recipe for a Cheese Frenchee?  My mouth is watering at this very moment as I start thinking about these and looking at the pictures.  I guess they’re going to be on our menu this week! 🙂

One of the really fun parts about writing a blog post is when I receive comments from readers.  Because of Google search, Facebook, Twitter and all the other techie ways we connect these days, a blog post I wrote in June of 2013 may pop up when someone Googled “a long random sentence” about cheese sandwich, midwest, maybe frenchee.

This comment came from a woman in Arizona and was left on my blog post about a cheese frenchee sandwich.

“I have craved these sandwiches since I left Denver in 1969. Got them from a walk-up, hole in the wall, shop on the back side of the block from The Denver Post where I worked. Walked up to the half door, placed my order and if it was payday added ham, few minutes later off I went with my sandwich.

Didn’t even know or remember what the official name of it was and pretty sure the little hole in the wall didn’t have a name either (must have been one somewhere). Anyway, finally got serious and googled a long random sentence and up popped all these memories from people in the midwest talking about that darn sandwich.

I scanned down and sure enough people from Denver were adding their messages as well. They all talked about some place like a Denny’s, not my little hole in the wall but it’s the same sandwich.

I am an AZ native and never heard of it before or after living in Denver. I married a man from Kansas and he didn’t know what it was either. I DON’T REALLY CARE I HAVE THE RECIPE NOW AND I AM AT PEACE!!!!!!!”

cheese frenchee bite
Thank you Joyce for taking time to write to me about your Cheese Frenchee walk down memory lane!  Before I could even hit the SEND button on this post my taste buds got the better of me and I couldn’t think about cooking anything for dinner except these …

Cheese frenchee 2014-2
However, it just wouldn’t be right if I didn’t include a little BIG RED …

Cheese Frenchees 2014
Oh my word these are good!


Philippians 1:3-5

I thank my God in all my remembrance of you, always in every prayer of mine for you all making my prayer with joy, because of your partnership in the gospel from the first day until now.

Cheese Frenchee and A Walk Down Memory Lane

Nebraska cheese frenchee
If you were luckkingsfoodhostsigny enough to grow up in the Midwest in the 1960’s or 1970’s you just may have fallen in love with the Cheese Frenchee.  I was and I did.  Just the name evokes fond memories of sitting at the King’s Food Host in Scottsbluff, Nebraska or sometimes in Lincoln munching away on their cheesy creation and their famous onion rings.

white bread
It’s remarkable how many people still pine for Frenchees of days gone by. Recipes for the most cherished of these, the Cheese Frenchee, a battered, deep-fried cheese sandwich with a crunchy cornflake exterior, are all over the internet.  I found this website, inthe70s.com where lots of folks, just like me, fondly remember the Cheese Frenchee or its sister, the Tuna Frenchee.

ingredients cheese frenchee
On a recent trip back through Nebraska I ate at a restaurant in Omaha with Cheese Frenchee on the menu.  I immediately knew what I would be eating for dinner that night.  Even though they over-fried it slightly, it was still a delicious reminder of how much I loved these as a kid.

mayo on cheese frenchee
Frenchees, were the creation of King’s Food Host, a fast food chain catering to families and college students in the 1960s and 1970s. Most of the chain’s units were located in the middle of the country, with headquarters in Lincoln, Nebraska, where there were once nine units. The first – King’s Drive-In – was started by James King and Larry Price in 1955, on North Cotner in Lincoln. I wonder if the first one had telephones at each table that patrons used to send their orders to the kitchen?

dip cheese frenchee
Since King’s went out of business in the late 1970’s I didn’t even think the Frenchee was available anymore.  Back home in Tennessee I knew I needed to share this childhood memory with my Chief Culinary Consultant.  He is a grilled cheese connoisseur and quite interested in my description of the Cheese Frenchee.

dip x 2 cheese frenchee
After surfing the net and comparing many recipes, the recipe I used seems to be the most popular among those who say they worked at Kings!

corn flake crumbs on sandwich
Requirements include, white bread (crusts removed), mayonnaise, American cheese, a flour, egg, and milk batter, and crushed corn flakes.

frying frenchee
I don’t have a deep fryer so I made my frenchee grilled in butter.  This worked beautifully.

cheese frenchee on wht plate
I didn’t cut off the crusts but next time I will.  I also didn’t cut the bread in half before cooking and next time I will.

cheese frenchee bite
All in all the flavor is exactly as I remember it to be.  Is the cheese frenchee a fond memory for you too? If so, at what King’s Food Host location did you dine?

Happy Eating!
~Blessings, Catherine

Cheese Frenchee
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
  • Mayonnaise
  • 1 egg
  • ¾ cup milk
  • ½ cup flour
  • 1 teaspoon salt
  • 2 cups corn flake crumbs, crushed fine
  • 2 to 4 Tablespoons butter, for frying
  1. Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut each sandwich in half.
  2. Combine egg, milk, flour, and salt.
  3. Dip each triangle into egg mixture and then coat with the corn flake crumbs.
  4. Lightly fry each sandwich in 2 tablespoons butter, turning to brown each side.
  5. Repeat with each sandwich.

Bistro Apple Panini

When You Want To Be Understanding

Teach me your way, O Lord; lead me in a straight path because of my oppressors.  Psalm 27:11

Counsel and sound judgment are mine; I have understanding and power.   Proverbs 8:14

Merry Christmas!   I know it is the week of Thanksgiving, but for me Christmas came early this year in the form of this very cool 5 in 1 Cuisinart Panini Maker and Griddle!
Remember my friend Sue who turned me on to the Victorio Food Strainer?  During a recent visit to her home she made a wonderful lunch that included Bistro Apple Panini’s.  Oh my gosh!!!  I was hooked from the first bite.  Actually, I was enthralled watching her put them together, squish in a Panini grill and turn out perfectly browned, slightly crunchy sandwiches filled with the likes of apples, bacon, cheese, apple jelly and tarragon!!!  What’s not to like?  I came home from Sue’s talking (some would say “non-stop”) about Panini’s! On a recent browse through a kitchen shop, which mom, Lee, and I all love to do — Lee discovered this beauteous griddle/panini maker.  He said, “Do you want…” and I said “YES!”  That was it – Merry Christmas to me, early!  He is off the hook for anymore shopping this season and I am thrilled with my new kitchen gadget.  As for Sue, she reminded me that hers is old, well-used, and probably came from an auction or garage sale to start with, but I am going to invite her to lunch so that she can experience the panini craze she has me hooked on!

As for this recipe — I changed it up slightly using 5 Grain Sourdough (to make me feel healthier about eating the bread) and also I used Imported Smoked Gruyere Cheese. When I was at the grocery store and saw the Gruyere cheese I thought, “oh that is what I need for the Panini’s.”  Turns out the recipe calls for Havarti.  I am sure when Sue made this she didn’t make the cheese mistake like I did.  However, the Smoked Gruyere was certainly delicious — so I know I can use either!  One more note — the bacon, apple, and tarragon go together so well that if you don’t own a panini maker or an indoor grill, you can easily pan-fry or broil these tasty sandwiches.

Bistro Apple Panini
Prep time
Cook time
Total time
The bacon, apple and tarragon go together so well to create a fabulously tasty grilled sandwich. Panini are small, filled, bread rolls, which are sometimes toasted. They are Italian in origin, but now found in other countries.
Cuisine: Italian
Serves: 6
  • 12 thick slice Bacon
  • 1 medium apple, peeled and thinly sliced
  • 2 teaspoon lemon juice
  • ½ cup Apple jelly
  • 4 teaspoon Fresh Tarragon, minced
  • 12 medium slice Sourdough bread
  • 6 medium slice Havarti cheese
  • 2 tablespoon Dijon mustard
  • 3 tablespoon Butter or Margarine, softened
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss thinly sliced apple with lemon juice and set aside.
  2. Place jelly in a small microwave safe bowl; microwave on high for 20 to 30 seconds or until softened. Stir in tarragon.
  3. Spread jelly mixture over six bread slices. Top with cheese, apple, and bacon. Spread mustard over remaining bread slices, top over bacon. Spread outside of sandwiches with butter.
  4. Cook on a panini maker or indoor grill for 4 to 5 minutes or until bread is browned and cheese is melted.
(1)  If you don't have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.

(2) These pictures show Gruyere Cheese instead of Havarti.  I just bought the wrong cheese at the store -- but as it turned out Smoked Gruyere is absolutely wonderful too!

White Reuben Sandwich

Psalm 31:19-20

New International Version (NIV)

 19 How abundant are the good things
that you have stored up for those who fear you,
that you bestow in the sight of all,
on those who take refuge in you.
20 In the shelter of your presence you hide them
from all human intrigues;
you keep them safe in your dwelling
from accusing tongues.

I just love reading the Psalms.  Psalms is not a book of doctrine but rather a guide or hymnal for worship and prayer.  Psalms were originally sung todemonstrate God’s love, holiness, and intimate involvement in every aspect of life.  My day is so much better when Istart off with a Psalm!!We like Reuben sandwiches but don’t always want the salt and calories in Pastrami or corned beef.  Recently I sliced up a cooked turkey breast to use for sandwiches.  It is so much better than the deli meat at the grocery store!  I was talking with a friend who told me that she uses turkey instead of Pastrami in Reuben sandwiches.  Well, as you can imagine, I couldn’t get that out of my head.  So … White Reuben Sandwiches hit our lunch menu.  They turned out really well and the best past was we weren’t on salt over-load downing glass after glass of water the rest of the day as sometimes happens when we eat Pastrami! This time I served them with Coleslaw.  Next time I make them I am going to put the Coleslaw ON the sandwich instead of sauerkraut.  Hmmm … that crunchiness sounds interesting and delicious to me!

White Reuben Sandwich
Serves 4
Sandwich ingredients

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 8 slices turkey breast or about 1/2 lb. thinly sliced
  • 8 ounces sauerkraut
  • 1/3 cup Russian Dressing

Russian Dressing:
Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste


1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface.  Spread a thin layer of Russian Dressing on each slice.  Top each with one slice of Swiss cheese, and then divide the turkey and place ¼ of the turkey on each slice of cheese.

2 Drain sauerkraut.  Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing.

Add a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw! ** I have a tasty coleslaw recipe with a twist.  I’ll post it tomorrow!  Stay tuned…

Make 4 sandwiches.

* Thousand Island Dressing also works well, purchased or make your own:

1 c. mayonnaise
1/4 c. ketchup
2 tbsp. sweet pickle relish
Dash of seasoning salt

Mix all together in a small bowl. Chill.
* Makes a lighter version of traditional Reuben’s with corned beef.

The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These are grilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian or Thousand Island dressing. Several variants exist.

One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.[2]

Other accounts hold that the reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York,[3] who, according to an interview with Craig Claiborne, invented the “Reuben special” around 1914.[4] The earliest references in print to the sandwich are New York based but that is not conclusive evidence, though the fact that the earliest, from a 1926 edition of Theatre Magazine, references a “Reuben special” specifically does seem to take its cue from Arnold Reuben’s menu.

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