Sandwich And Fry Recipe

Prep potatoes

Wash and peel the potatoes (peeling optional). Cut each potato into 1/4–1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove surface starch.

Dry and (optional) toss with cornstarch

Drain the soaked potatoes and spread on clean kitchen towels. Pat very dry. If using cornstarch for extra crispness, toss the dry potato sticks with 1 teaspoon cornstarch until lightly coated.

Heat oil

Pour 2 cups of oil into a heavy-bottomed pot or deep fryer. Attach a thermometer and heat to 325°F (163°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes at 325°F for 3–4 minutes until they are softened and pale (not browned). Use a slotted spoon to transfer them to a wire rack or paper towels to drain and cool for 5 minutes.

Increase oil temperature & final fry

Heat the oil to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack.

Season fries

While still hot, sprinkle the fries with 1/2 teaspoon salt and 1/4 teaspoon smoked paprika (if using). Toss gently to coat. Keep fries warm in a low oven (200°F / 95°C) on a tray while you finish the sandwich.

Prepare bread

Spread 1 tablespoon softened butter on the outside of one slice of each bread piece (for toasting). On the inside face of one slice spread 1 teaspoon mayonnaise and 1/2 teaspoon Dijon mustard.

Assemble sandwich

On the mayo-and-mustard-lined slice place the sliced cheddar, then the 3 ounces of turkey or ham, then the tomato slices and lettuce. Sprinkle the tomato with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Top with the remaining bread slice, buttered side out.

Toast the sandwich

Heat a nonstick skillet or griddle over medium heat. Place the sandwich and cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese has melted. If the bread browns before the cheese melts, lower the heat and cover briefly for 1–2 minutes to help the cheese melt through.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute, then slice in half on the diagonal. Add pickle slices inside or serve on the side.

Plate the sandwich halves with a generous portion of hot fries. Serve with ketchup and any additional condiments. Enjoy immediately while fries are crisp and sandwich is warm.