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Ingredients
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For the sandwiches
For the french fries
Method
For the sandwiches
Assemble
If using, spread 1/2 tablespoon mayonnaise on one side of 4 bread slices (this gives a glossy, slightly tangy crust). On the other 4 slices, spread 1/2 tablespoon butter thinly. Place one American cheese slice on each of the mayonnaise-spread slices; top with a second cheese slice for extra melt (optional). Place the buttered-side bread on top of the cheese to form 4 sandwiches with butter facing outward.
Cook
Add 1/2 tablespoon unsalted butter to the skillet and let it melt and foam, swirling to coat. Place 1 or 2 assembled sandwiches in the skillet (don’t overcrowd). Cook 3–4 minutes on the first side until golden brown and crisp. While the first side cooks, press gently with a spatula once or twice to help contact. Flip the sandwich and add another 1/2 tablespoon butter to the pan edge so it melts under the second sandwich if needed. Cook the second side 2–4 minutes until golden and cheese is melted. If cheese isn’t fully melted, lower heat and cover pan with a lid for 30–60 seconds to trap heat and finish melting. Repeat with remaining sandwiches, adding remaining butter as needed. Season finished sandwiches with a light sprinkle of black pepper to taste.
Rest and slice
Transfer grilled cheeses to a cutting board and let rest 1 minute to settle. Slice each sandwich diagonally if desired and keep warm while you finish fries.
For the french fries (stovetop fry method)
Prep potatoes
Peel potatoes if desired (skin on is fine). Cut into 1/4–1/2-inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.
Heat oil
In a heavy pot or deep skillet, pour enough vegetable oil to reach about 1–1.5 inches deep (use ~2–3 cups depending on pan). Heat oil over medium-high until it registers 325°F (160°C) for the first blanching step. If you don’t have a thermometer, heat until a small piece of potato sizzles gently.
Blanch (first fry)
Working in batches, add fries and cook for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined tray to drain. Let oil come back up to 375°F (190°C) for the final crisping step.
Crisp (second fry)
When oil is hot, fry blanched fries in batches for 2–3 minutes until golden and crisp. Remove to paper towels, immediately season with kosher salt and paprika (if using). Keep warm in a low oven (200°F/95°C) on a wire rack while finishing remaining batches.
For the french fries (oven-baked method)
Prep and toss
Preheat oven to 425°F (220°C). After rinsing and drying the cut fries, toss them in a large bowl with 2–3 tablespoons oil (from total listed) until evenly coated. Spread in a single layer on a baking sheet lined with parchment, leaving space between fries.
Bake
Bake for 20 minutes, then flip fries and continue baking another 10–15 minutes until crisp and golden brown. Remove from oven and immediately season with kosher salt and paprika to taste.