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Ingredients
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Grilled Cheese Sandwich
French Fries
To Serve (optional)
Method
Grilled Cheese Sandwich
Prep bread and cheese
Grate the cheddar and gruyere (if using). Lay out 4 slices of bread. If using mustard, spread about 1/2 teaspoon of Dijon on the inside of two slices.
Butter the bread
Evenly spread about 3/4 tablespoon of softened butter on the outer face of each bread slice (total about 3 tablespoons). Make sure the butter reaches the edges for even browning.
Assemble sandwiches
On the unbuttered side of two slices, divide the grated cheddar (about 3/4 cup per sandwich) and top with the optional gruyere. Season the cheese lightly with 1/8 teaspoon black pepper per sandwich. Close sandwiches with the remaining bread, buttered sides facing out.
Cook sandwich
Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place one or two sandwiches in the skillet without crowding. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread color is advancing before cheese melts, lower heat and cover pan for 1–2 minutes to help the cheese melt. Transfer finished sandwiches to a cutting board and let rest 1 minute before slicing in half.
French Fries
Prep potatoes
Peel the russets if you prefer (skin on is fine). Cut potatoes into 1/4- to 3/8-inch thick sticks. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with kitchen towels.
Optional toss with cornstarch
If you want extra-crispy fries, toss the dried fries with 1 teaspoon cornstarch and a light pinch of salt to coat evenly.
Cook fries — Frying method (recommended for crispiness)
Heat 2 cups of vegetable oil in a heavy pot or deep-fryer to 325°F (about medium). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F. Fry in batches a second time for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with kosher salt (about 1/4–1/2 teaspoon per batch) and 1/4 teaspoon black pepper total. Keep warm in a single layer on a baking sheet in a 200°F oven if needed.
Oven-baked alternative
Preheat oven to 425°F. Toss dried fries with 1–2 tablespoons oil (use about 1 tbsp per potato), spread in a single layer on a rimmed baking sheet lined with parchment, and bake for 20–25 minutes, flipping halfway, until golden and crisp. Season with kosher salt and pepper immediately after baking.
To Serve
Place a grilled cheese sandwich on each plate with a generous portion of French fries. Serve with ketchup and pickle slices on the side. Enjoy while hot.