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Ingredients
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Sandwich
Fries (served with sandwich)
Method
Sandwich
Prepare bread
Spread softened butter on the outside face of both bread slices (this will give a golden crust). On the inside face of one slice, spread mayonnaise; on the inside face of the other slice, spread Dijon mustard.
Assemble fillings
On the mayonnaise-spread slice place the sliced cheddar cheese first (this helps melt slightly against the warm bread later), then layer the sliced turkey evenly, followed by tomato slices, pickles, and lettuce. Season the tomato with the kosher salt and freshly ground black pepper.
Cook sandwich
Heat a skillet or griddle over medium heat. Place the sandwich in the skillet with the buttered side down. Cook for 3–4 minutes until golden brown and crisp. Press gently with a spatula and flip; cook the second side for 2–3 minutes until golden and the cheese begins to melt. If cheese needs more melting, reduce heat to low, cover the skillet with a lid for 1 minute.
Fries (served with sandwich)
Prep potatoes
Cut the scrubbed russet potatoes into 1/4–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (helps them crisp).
Par-dry and toss
Drain the potatoes and pat dry thoroughly with a clean kitchen towel or paper towels. In a large bowl, toss the dried potato sticks with cornstarch until lightly dusted (this promotes crispness), then add the neutral oil and toss to coat evenly.
Bake or pan-fry (oven method)
Preheat oven to 425°F (220°C). Arrange the fries in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Bake for 20–25 minutes, turning once halfway through, until golden and crisp. During the last 2 minutes, sprinkle smoked paprika if using. Remove from oven and immediately season with 3/4 tsp salt and chopped parsley if desired.
Alternative pan-fry method
Heat a large skillet over medium-high with 1–2 tbs oil. In batches, add fries without overcrowding and fry, turning occasionally, until golden and cooked through, about 10–12 minutes per batch. Transfer to a paper-towel-lined tray and immediately season with salt and parsley. Repeat with remaining fries.
Serve
Serve fries hot alongside the sandwich. Offer ketchup or other condiments if desired.