Grilled Cheese With Fruit Or French Fries Recipe

Prepare bread and cheese

Lay out 4 slices of sourdough bread. If using mayonnaise, spread about 1 tsp on the outside of each slice (this gives a golden crust similar to butter). On the inside of two slices, arrange 2 slices of sharp cheddar each (total 4 slices). Sprinkle the optional shredded gruyère evenly between the two sandwiches. Season the cheese lightly with 1/8 teaspoon black pepper on each sandwich.

Butter the bread

Spread about 1/2 tablespoon of room-temperature unsalted butter on the outside of each bread slice (buttered side will contact the pan). Make sure butter is evenly distributed to promote even browning.

Cook the sandwich

Heat a heavy skillet or nonstick pan over medium-low to medium heat (about 325–350°F / gentle sizzle). Place one sandwich in the pan, buttered side down. Cover the pan with a lid or a large stainless bowl to create slight steam so the cheese melts evenly. Cook for 3–4 minutes until the bottom is golden brown. Flip carefully, reduce heat slightly if browning too quickly, and cook the second side covered for another 3–4 minutes until the cheese is fully melted and the bread is deep golden. Repeat with second sandwich. Total cook time per sandwich will be ~6–8 minutes.

Rest and slice

Transfer sandwich to a cutting board and let rest 1 minute (prevents cheese from running). Slice diagonally or in half and serve hot.

While sandwiches cook, prepare fruit. Core and thinly slice apple or pear, or rinse grapes. Toss sliced apples/pears with 1 tsp lemon juice to prevent browning. Arrange about 1 cup of mixed fruit per serving on a small bowl or plate and drizzle 1/2 tsp honey or maple syrup over fruit if desired. Serve alongside the grilled cheese.

Preheat and cut potatoes

Preheat oven to 425°F (220°C). Wash and, if desired, peel the russet potatoes. Cut into 1/4- to 1/2-inch sticks for fries. Pat the cut potatoes dry thoroughly with a towel to remove excess moisture—this helps them crisp.

Season and toss

Place potato sticks in a bowl; toss with 1.5 tablespoons olive oil, 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika if using. Make sure oil coats all pieces.

Arrange and bake

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Bake for 20 minutes, then flip or shake the pan and bake another 10–15 minutes until edges are golden brown and crisp. Total bake time ~30–35 minutes depending on size. For crisper fries, broil 1–2 minutes at the end, watching closely.

Finish and serve

Remove fries from oven, taste and adjust salt if needed. Serve about half of the batch (approx. 1 medium potato worth) alongside each grilled cheese.