Grilled Cheese Recipe

Assemble sandwich

Spread 1 tablespoon of softened unsalted butter evenly over the outside face of each slice of sourdough. On the inside face of one slice, spread 1 teaspoon Dijon mustard if using. Layer the cheese: start with the fontina/monterey jack, then top with the sharp cheddar so the cheeses overlap and cover most of the bread surface.

Cook

Heat a 10-inch nonstick or cast-iron skillet over medium-low heat. Place the assembled sandwich in the skillet, buttered side down. Cook gently for 3–4 minutes until the bottom is golden brown and the cheese starts to melt. While the first side cooks, spread the remaining tablespoon of butter on the top slice's outside face. Flip the sandwich carefully and press lightly with a spatula; continue to cook 2–3 minutes more until the second side is golden and the cheese is fully melted. Total cook time should be about 6–8 minutes to allow even melting without burning the bread. Remove to a cutting board and let rest 1 minute before slicing on the diagonal.

Prepare potatoes

Using a sharp knife or mandoline, slice the russet potato into very thin rounds (about 1.5–2 mm thick). For crisper chips, place the slices in a bowl of cold water and soak 10 minutes, then drain and pat thoroughly dry with a clean kitchen towel or paper towels.

Cook chips

Two options: Oven/air-fryer or stovetop: Oven/air-fryer — toss the dried potato slices with 1 tablespoon vegetable oil, spread in a single layer on a baking sheet lined with parchment (or in an air-fryer basket), and bake at 400°F (200°C) for 12–18 minutes, flipping once, until golden and crisp. Stovetop — heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C) and fry batches of potato slices until golden, about 2 minutes per side; transfer to paper towels to drain. Immediately season with kosher salt, black pepper and smoked paprika while still hot.

Prepare carrots

If carrots are not pre-washed, rinse and trim any stems. Pat dry. Place carrots in a small serving bowl.

Serve with ranch

Spoon ranch dressing into a small ramekin or pour into the bowl with carrots. Sprinkle chives over the ranch if using. Serve chilled or at room temperature alongside the grilled cheese and house chips.