Grilled Cheese Recipe

Prepare potatoes

Wash and scrub the potatoes well (do not peel unless preferred). Cut each potato into 1/4- to 1/3-inch thick slices, stack a few slices and cut into 1/4- to 1/3-inch sticks so you end up with uniform fries. Put cut fries into a large bowl of cold water as you work to remove surface starch.

Soak and dry

Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. After soaking, drain and rinse the fries, then spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and make fries soggy.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of bread sizzles gently and turns light golden in 30–40 seconds.

First fry (blanch)

Working in batches (do not overcrowd), fry the dried fries at 325°F (163°C) for 4–5 minutes until they are cooked through but not browned. They should be softened and pale. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined tray to drain. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with sea salt, black pepper, and garlic powder if using. Toss with chopped parsley if desired. Keep warm in a 200°F (95°C) oven on a tray while you prepare sandwiches.

Assemble cheese mixture

In a bowl, combine the grated sharp cheddar and fontina (or Monterey Jack). Season with a little freshly ground black pepper. If using Dijon, spread about 1/2 teaspoon Dijon mustard on the inside of two bread slices per sandwich.

Butter the bread

Spread about 1 teaspoon of softened butter evenly on the outside face of each bread slice (about 4 tbs total for 4 sandwiches). The buttered sides will contact the pan for a golden crust.

Build sandwiches

On the unbuttered side of two slices, divide the cheese mixture evenly (approximately 3/4 cup cheese per sandwich for 4 sandwiches). Top with the matching slice of bread, buttered side out. Press gently to compact the sandwich slightly.

Cook sandwiches

Heat a large skillet or griddle over medium to medium-low heat. Place the sandwiches in the dry skillet and cook 3–4 minutes per side, pressing lightly with a spatula or a weighted press, until the bread is deeply golden brown and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and help the cheese melt.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute to avoid cheese oozing out. Slice each sandwich in half on the diagonal and serve immediately alongside the hand-cut fries.