Grilled Cheese Torpedo/ With Fries Recipe

Prep the roll

Slice the sub roll lengthwise without cutting all the way through, creating a hinge. If you prefer smaller sandwiches, split into two 6-inch portions before slicing.

Assemble cheese

Spread mayonnaise (if using) on the inside surfaces of the roll. Layer 3 slices of American cheese evenly inside so cheese covers the interior from end to end. Sprinkle garlic powder and a little black pepper over the cheese if desired.

Butter exterior

Spread an even layer of softened unsalted butter on the outside of both the top and bottom of the roll. The buttered surface will contact the griddle so use about 1 tablespoon per side for good browning.

Grill and press

Preheat a large cast-iron skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C). Place the assembled roll butter-side down on the hot surface. Put a heavy cast-iron skillet, grill press, or a foil-wrapped brick on top of the sandwich to press it. Cook 3–4 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip the sandwich, re-butter the exposed exterior if necessary, replace the press, and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. Total grilling time should be 6–8 minutes depending on heat and thickness.

Rest and cut

Remove the pressed grilled cheese from the pan and let rest 1 minute to prevent cheese from spilling out excessively. Using a serrated knife, slice the torpedo on the diagonal into 2–3 pieces for serving.

Prep potatoes

Wash and peel the russet potatoes if desired. Cut potatoes into 1/3–1/2 inch thick sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (use approximately 500–700 ml depending on vessel). Heat oil to 325°F (160°C) for the first (blanch) fry. Use a thermometer to maintain temperature.

Blanch (first fry)

Working in batches, add a single layer of dried potato sticks to the 325°F oil and cook 3–4 minutes until they are softened and pale (not browned). Remove with a slotted spoon and drain on a paper towel-lined tray. Let cool for at least 5 minutes (can be held at room temperature).

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Return blanched fries in batches to the hot oil and fry 2–3 minutes until golden brown and crisp. Remove fries, drain on paper towels, and immediately season with kosher salt, ground black pepper, and paprika while still hot so seasoning adheres.

Serve

Arrange fries on the plate alongside the sliced grilled cheese torpedo. Serve hot with ketchup, mustard, or other dipping sauces as desired.