Grilled Cheese Sandwich & Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4 to 1/3-inch thick sticks (matchstick/fries). Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. If short on time, soak 10 minutes.

Dry and coat

Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch until lightly coated—this helps crisping.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches (about 2 cups). Clip a thermometer to the pot and heat oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until a small piece of bread sizzles gently but doesn't brown quickly.

First fry (blanch)

Working in batches, fry the potatoes at 325°F (160°C) for 3–4 minutes until they are softened and pale golden but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain. Repeat with remaining fries.

Increase heat and finish fry

Increase oil temperature to 375°F (190°C). When the oil is hot, return fries in batches and fry for 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack, immediately season with kosher salt and 1/2 tsp black pepper. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing sandwiches.

Butter and assemble

Spread a thin layer of softened butter on the outside face of each bread slice (all four slices). On the inside face of two slices, spread 1 tsp mayonnaise each if using. Layer 2 oz (approx) sliced cheddar evenly on each mayonnaise-topped slice, and top with 1 oz gruyère per sandwich if using. Sprinkle a pinch (about 1/2 tsp) of black pepper over the cheese. Top with the remaining bread slices, buttered side out, to form two sandwiches.

Preheat pan

Heat a heavy skillet or griddle over medium-low to medium heat. You want a controlled, moderate temperature so the bread browns evenly while the cheese melts. If available, set the skillet to about 325–350°F (measure with infrared thermometer) or medium heat on the stove.

Grill sandwiches

Place sandwiches in the skillet and cook 3–4 minutes per side. Press gently with a spatula or a bacon press to ensure even contact. Watch for golden-brown color; if bread is browning too fast before cheese melts, lower heat and cover the skillet with a lid for 1–2 minutes to help melt the cheese. Flip and cook until the second side is golden and cheese is fully melted (total cook time about 6–8 minutes).

Rest and slice

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich diagonally to create two triangles. This short rest helps the melted cheese settle slightly and prevents immediate loss when cutting.

Divide the two grilled cheese sandwiches between two plates (one sandwich per serving) and add an equal portion of fries to each plate (half of the cooked fries per plate). Serve immediately with ketchup and optional pickle slices on the side.