Kid's Grilled Cheese & Fries Recipe

Prepare bread and cheese

Lay out two slices of bread on a cutting board. If using, spread 1 teaspoon milk very lightly on the inside of one slice to help create a creamier melt. Place one slice of American cheese on each bread slice, or stack both slices on one piece for extra cheesiness.

Butter the bread

Spread the unsalted butter evenly on the outside face of both bread slices. Use the full 1 tablespoon divided between the two outer faces so the bread will brown evenly. Sprinkle a pinch of salt over the inside cheese if desired.

Cook the sandwich

Heat a nonstick skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C). Place the sandwich in the skillet, buttered side down. Cook gently for 2.5–3 minutes until the bottom is golden brown. Press lightly with a spatula, then flip and cook another 2–3 minutes until the second side is golden and the cheese is melted. If the cheese isn't fully melted, cover the pan with a lid for 30–60 seconds to trap heat.

Remove the sandwich from the pan and let rest 1 minute. Cut in half diagonally and keep warm while plating fries.

Preheat and prepare potato

Preheat the oven to 425°F (220°C). Wash and scrub the medium russet potato well. Leave the skin on for texture and nutrition. Cut the potato into thin matchstick fries (about 1/4 inch thick) for quick, kid-friendly cooking.

Soak and dry

Place cut fries in a bowl of cold water and soak for 10 minutes to remove excess starch (this helps them crisp). Drain and pat the fries very dry with kitchen towels or paper towels.

Toss with oil and seasoning

In a bowl, toss the dried fries with 1 tablespoon olive oil, 1 teaspoon kosher salt, a pinch of black pepper, and 1/4 teaspoon paprika if using. Make sure all fries are lightly coated.

Bake until golden

Arrange the fries in a single layer on a baking sheet lined with parchment paper or a lightly oiled sheet. Bake in the preheated oven 20–25 minutes, turning once halfway through, until the edges are golden brown and crisp. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

Remove fries from oven and season with a light extra sprinkle of salt if needed. Keep warm until serving.

Place the grilled cheese sandwich on a kid-size plate beside a serving of fries. Add small ramelets of ketchup and mustard on the side for dipping. Let the sandwich cool slightly before serving to children.

Serve immediately. Leftovers: store fries and sandwich separately in airtight containers in the refrigerator for up to 2 days; reheat fries in a 400°F (200°C) oven for best texture and reheat sandwich in a skillet over low heat covered until warmed through.