Grilled Cheese Recipe

Prep

Wash and scrub the potatoes. Using a knife or mandoline, cut into 1/4–3/8 inch (6–9 mm) sticks. Rinse the cut fries in cold water until water runs clear to remove excess starch, then pat completely dry with a clean kitchen towel or paper towels.

Season

In a large bowl, toss the dried potato sticks with vegetable oil, kosher salt and paprika until evenly coated.

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil if the pan is not nonstick. Spread fries in an even single layer (you may need to cook in two batches). Cook without disturbing for 3–4 minutes to brown the undersides, then flip with a spatula and cook another 3–4 minutes until golden and crisp. Reduce heat to medium if fries are browning too quickly. Total pan-fry time should be about 8–12 minutes depending on thickness. Alternatively, for oven fries: spread on a baking sheet and roast at 220°C (425°F) for 20–25 minutes, flipping once, until golden and crisp.

Finish

Transfer fries to a bowl or tray lined with paper towels to drain briefly, taste and adjust seasoning with additional salt if needed, and sprinkle chopped parsley if using. Keep warm while you make the sandwich.

Assemble

Combine the shredded cheddar and gruyère in a bowl and mix. Spread Dijon mustard evenly over one side of one bread slice. On that same slice, mound the mixed cheeses in an even layer leaving a small 1/4 inch border to prevent overflow. Lightly grind black pepper over the cheese. Top with the second bread slice, plain side down, so the buttered sides will be on the outside.

Butter

Soften the butter if necessary and spread about 3/4 tablespoon on the outer face of each slice of bread so both outer sides are evenly coated.

Grill

Preheat a skillet or griddle over medium-low to medium heat (you want moderate heat so cheese melts before bread burns). Place the sandwich in the dry skillet, buttered-side down, and press lightly with a spatula or a second heavy pan. Cook for 3–4 minutes until the underside is golden brown. Flip the sandwich, press again, and cook another 3–4 minutes until the second side is golden and the cheese is melted. If the bread is browning too quickly before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Rest & Slice

Transfer the grilled cheese to a cutting board and let rest for 1 minute (this helps the cheese set slightly). Slice the sandwich in half diagonally or down the middle and plate with fries.

Whisk together ketchup, mayonnaise and hot sauce in a small bowl until smooth. Serve alongside the fries and sandwich for dipping.