I did not use American Cheese. First, I would have no idea where to buy American cheese that wasn’t Kraft slices. And, no. . .
I think when American cheese was first introduced you could buy it in more ways. Or maybe the recipe assumed that you would be looking for an American made cheese. . .
I used a sharp cheddar. I do think American would have melted better. But would that be a good thing?
The cheddar cheese did melt nicely. But it did not ooze out. I think American cheese would have oozed out of the franks and run all over the pan. That would have been a mess.
I used all beef franks. I think they just plain taste better.
Wrapping the franks in bacon ensures that they are very moist, not at all dried out! And of course, bacon. Who doesn’t love bacon!
I was surprised at home much I enjoyed these. I served them along, but I think they would be great on buns too.
CHEESE FRANKFURTERS
4 Frankfurters
1/4 Pound American Cheese
4 Slices Bacon
Cut lengthwise slit in each frankfurter. Cut a strip of American cheese the length of frankfurter. Fill slit with cheese. Wrap frankfurter with bacon and fasten ends with toothpicks. Broil slowly, turning often until bacon is done.
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