Grilled Cheese Sandwich Recipe

Prepare bread and cheese

Remove bread and cheese from refrigerator so they come closer to room temperature (5–10 minutes). This prevents cold cheese from cooling the pan and helps even melting.

Spread 1 tablespoon softened butter evenly on the outside face of each bread slice. On the inside face of one slice, spread 1 teaspoon mayonnaise if using (this promotes browning and adds tang).

Layer the cheese on the unbuttered-inside face: place 2 oz sharp cheddar evenly, and sprinkle 1 oz mozzarella if using. Season the cheese lightly with about 1/2 teaspoon of freshly ground black pepper.

Top with the second slice of bread, buttered-side out, forming the sandwich.

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place the sandwich in the skillet and cook 3–4 minutes until the bottom is deep golden brown — check after 2½ minutes to prevent burning.

Carefully flip the sandwich using a spatula. Optionally press gently with the spatula or a weight. Cook another 2–4 minutes until the second side is golden and the cheese is fully melted. If the outside is browning before the cheese melts, reduce heat to low and cover skillet for 1–2 minutes to encourage melting.

Transfer sandwich to a cutting board and let rest 1 minute. Cut diagonally and serve immediately.

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into even 1/4-inch sticks. Rinse cut potatoes under cold water until the runoff is mostly clear to remove excess starch (about 1–2 minutes).

Soak the cut fries in a bowl of cold water for at least 10 minutes (or up to 30 minutes). This firms them and removes more starch for crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry or pan-roast

For deep frying: heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until pale and just tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain, then season immediately with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika. For pan-roasting (less oil): heat 2 tablespoons oil in a large skillet over medium-high (use remaining oil sparingly). Add fries in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until underside browns, then toss and continue cooking 6–8 minutes until evenly golden and tender. If needed, lower heat to medium and cover for a couple minutes to cook through. Season with salt, pepper, and paprika.

If deep-fried, transfer fries to a paper-towel-lined plate and season immediately. Serve hot alongside the grilled cheese.