Lord Goodfellow’s Grilled Cheese Recipe
A must have for any hungry seafarer. Golden Brown Grilled Cheese with Special P.H. Fries
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Ingredients
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Grilled Cheese Sandwiches
Special P.H. Fries
Method
Grilled Cheese Sandwiches
- 1
Prepare bread and cheese
Lay out 8 slices of bread on a work surface. If using Dijon mustard, lightly spread about 1/2 tsp of mustard onto 4 of the slices (the interior side that will contact the cheese). Divide the cheddar and Gruyère slices evenly so each sandwich will have about 2 oz total cheese (mix cheddar and Gruyère for two sandwiches each if using). Season the cheese lightly with a small pinch of freshly ground black pepper per sandwich.
- 2
Butter the bread
Spread about 1/2 tablespoon of softened butter evenly over the outside face of each of the 8 slices of bread. The buttered side is what will contact the skillet to achieve a golden crust. Reserve the remaining butter if needed.
- 3
Assemble sandwiches
Place cheese-topped slices (mustard side and cheese on the inside) on the unbuttered side of the corresponding 4 slices of bread, then cap with the buttered sides facing out to form 4 sandwiches.
- 4
Cook the sandwiches
Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place two sandwiches in the pan (do not overcrowd). Cook for 3–4 minutes until the bottom is deeply golden brown. Press gently with a spatula, then flip and cook the other side for another 2.5–4 minutes until golden and the cheese is melted. Adjust the heat downward if bread browns too quickly before cheese melts. Repeat with remaining sandwiches. Total cooking per batch: ~6–8 minutes.
- 5
Rest and slice
Transfer cooked sandwiches to a cutting board and let rest 1 minute to set the cheese, then slice each sandwich in half diagonally and keep warm in a low oven (90–100°C / 200°F) if necessary while fries finish.
Special P.H. Fries
- 6
Prep potatoes
Peel the russet potatoes if you prefer (skin can be left on for texture). Cut potatoes into 1/3–1/2-inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove surface starch. Pat very dry with clean kitchen towels or paper towels. Measure about 3 cups of cut fries (roughly 3 medium potatoes).
- 7
Coat with cornstarch and season
Place the dry fries in a large bowl and sprinkle 2 tablespoons cornstarch over them. Toss to coat evenly (this helps achieve extra-crispy exterior). In a small bowl, mix 1.5 tsp salt, 1 tsp garlic powder, and 1 tsp smoked paprika. Set seasoning aside.
- 8
Heat oil and blanch
Pour about 600–800 ml vegetable oil into a heavy-bottomed pot or deep-fryer and heat to 160°C (320°F). Fry the coated fries in batches (do not overcrowd) for 4–6 minutes until softened and pale (blanched) but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Allow oil to return to temperature between batches.
- 9
Final fry to crisp
Increase oil temperature to 190°C (375°F). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack. While still hot, toss the fries with the prepared seasoning mix so salt and spices adhere. Sprinkle the chopped fresh parsley over the fries and toss to combine.
- 10
Make dipping sauces
For simple dipping, serve mayonnaise and ketchup in small bowls (about 4 tbs each). For a quick spiced mayo, mix 4 tbs mayonnaise with 1/2 tsp smoked paprika and a pinch of garlic powder (optional). Offer malt vinegar at the table.
- 11
Serve
Plate two grilled cheese halves per person with a generous portion of hot P.H. fries alongside. Provide dipping sauces and malt vinegar. Enjoy immediately while sandwiches are melty and fries are crisp.