Grilled Cheese Recipe

Prepare bread and cheese

Remove cheddar slices from refrigerator so they come closer to room temperature (10–15 minutes) for better melt. Lay out two slices of marble rye. If using mayonnaise, spread it thinly on the outer face of each bread slice (this helps create a golden crust).

Assemble

On the inner face of one slice, arrange 2 slices of Bothwell cheddar evenly, slightly overlapping. Top with the third slice to ensure full coverage without excessive overflow. Close with the second bread slice, mayo/buttered side out.

Cook

Heat a nonstick or cast-iron skillet over medium-low to medium heat. While the pan warms, spread the softened butter evenly on the outer faces of both bread slices (or use about 1/2 tbs per side). Place the sandwich in the skillet. Cook gently 3–4 minutes on the first side until deep golden brown and the cheese begins to melt. Flip carefully with a spatula and cook another 2–3 minutes until the second side is golden and 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 finish melting.

Rest and slice

Transfer the grilled cheese to a cutting board and let rest 1 minute to settle. Slice on the diagonal or down the middle and keep warm until serving.

Prep and soak

Cut the scrubbed russet potatoes into 1/4–3/8 inch sticks. Place the cut fries into a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this helps achieve crispness. Drain and pat completely dry with kitchen towels.

Cook (Pan-roast method)

Preheat oven to 425°F (220°C) if you prefer oven fries. For stovetop crisping: heat a large skillet over medium-high heat and add the neutral oil. When oil shimmers, add the dried potato sticks in a single layer (work in batches if needed). Cook without moving for 3–4 minutes to get a golden underside, then toss or turn periodically until fries are tender and golden-crisp all over, about 8–12 minutes total depending on thickness. For oven method: toss dried fries with the oil on a rimmed baking sheet in a single layer and roast 25–30 minutes, flipping once, until golden and crisp.

Season

Immediately after cooking, transfer fries to a bowl or tray and sprinkle with sea salt, black pepper, and optional garlic powder. Toss to coat evenly.

Serve

Serve fries alongside the grilled cheese while both are hot. Provide ketchup or your preferred dipping sauce if desired.