Grilled Cheese And Chips Recipe

Prep potatoes

Wash and scrub the potatoes. Using a sharp knife or mandoline, slice them into 1/8-inch (about 3 mm) rounds for classic chips. Place slices in a large bowl of cold water and soak for 20 minutes to remove excess starch. After soaking, drain and rinse the slices, then dry thoroughly with clean kitchen towels or paper towels.

Heat oil

Pour the vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice in: it should sizzle and float steadily.

Fry in batches

Working in a single layer and without crowding, add potato slices to the hot oil in small batches. Fry for 2–3 minutes, stirring gently, until they are golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray to drain. Continue with remaining batches, letting the oil return to temperature between batches.

Season

While still hot, sprinkle the chips with fine sea salt and paprika (if using). Toss gently to distribute seasoning evenly. Keep warm in a low oven (200°F / 95°C) if making ahead briefly.

Assemble sandwiches

Lay out 8 slices of bread. On 4 slices, place two slices of sharp cheddar each (or enough to cover the bread). Sprinkle a light pinch of black pepper over the cheese. Top each with the remaining bread slices to form 4 sandwiches. For extra-browned crusts, spread mayonnaise on the outside faces of the bread instead of or in addition to butter.

Butter the bread

If using butter, soften it slightly and spread 1/2 tablespoon on the outside of each bread slice (total 4 tbs used across sandwiches) so both outer faces of each sandwich are buttered. If using mayonnaise, spread about 1/2 tablespoon mayonnaise on each outside face instead and skip butter.

Cook sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place 2 sandwiches in the skillet (do not overcrowd). Cook for 3–4 minutes on the first side, pressing lightly with a spatula, until the bread is golden brown and the cheese begins to melt. Flip and cook the second side another 2–3 minutes until golden and cheese is fully melted. Reduce heat if bread browns too quickly before cheese melts. Repeat with remaining sandwiches.

Rest and cut

Transfer grilled cheese sandwiches to a cutting board and let rest 1 minute. Cut each sandwich diagonally into two triangles (or halves) for easy handling.

Divide the 4 grilled cheese sandwiches among 4 plates (1 sandwich per serving). Place a generous handful of fresh chips beside each sandwich. Add a tablespoon of ketchup to each plate for dipping and a pickle slice if desired. Serve immediately while sandwiches and chips are hot and crispy.