Grilled Cheese Sandwich Recipe
brioche bread · melted cheese · hand-cut fries
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Ingredients
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Sandwich
Hand-cut fries
For serving (optional)
Method
Hand-cut fries
Prep potatoes
Wash and scrub the russet potato. Leaving the skin on, cut the potato in half lengthwise, then slice each half into 1/4-inch sticks to make fries. Rinse the cut fries under cold water until the water runs mostly clear to remove excess starch.
Dry and season
Pat the fries very dry with a clean kitchen towel or paper towels. Toss in a bowl with 1–2 tablespoons vegetable oil until evenly coated. Season with 1/2 teaspoon sea salt and a light pinch (about 1/8 tsp) black pepper if using.
Cook the fries (two options)
Pan-fry: Heat a large skillet over medium-high heat. Add 1–2 tablespoons oil and spread into a thin layer. Add fries in a single layer (work in batches if necessary). Cook, turning occasionally, until golden brown and crisp, 8–12 minutes. Oven-bake: Preheat oven to 425°F (220°C). Spread fries on a baking sheet in a single layer and bake 20–25 minutes, flipping once, until crispy. Adjust time for thickness.
Sandwich
Prepare skillet
Place a nonstick or cast-iron skillet over medium-low heat. Allow it to warm gently for 2 minutes. Using low-to-medium heat helps the bread brown evenly while allowing the cheese to melt fully without burning the bread.
Butter the bread
Spread about 1 tablespoon of softened butter evenly on the outside face of each brioche slice. The buttered sides will be the exterior that contacts the skillet.
Assemble the sandwich
On the unbuttered side of one brioche slice, evenly sprinkle the shredded cheddar (1 cup) and shredded mozzarella (1/2 cup). If you want the cheese a bit creamier, sprinkle 1 teaspoon milk over the cheese. Top with the second slice of brioche, buttered-side out.
Cook the sandwich
Place the sandwich in the warm skillet. Cook low and slow for 3–4 minutes on the first side, pressing gently with a spatula to ensure even contact. When the underside is golden brown, carefully flip the sandwich and cook an additional 2–4 minutes until the second side is golden and the cheese is melted. If the bread is browning faster than the cheese is melting, lower the heat to low and cover the skillet with a lid for 1–2 minutes to trap heat and help the cheese melt.
Rest and slice
Transfer the grilled cheese to a cutting board and let it rest for 1 minute to let the cheese set slightly. Slice the sandwich in half diagonally or down the middle, as preferred.
Serve
Plate the sandwich with the warm hand-cut fries. Add ketchup and pickle slices on the side if using.