Grilled Cheese Recipe
Grilled white bread and cheddar cheese sandwich with unseasoned French fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
French fries
Optional serving
Method
Sandwich
Prep bread and cheese
Spread 1/2 tablespoon unsalted butter evenly on one side of each bread slice. Place both slices butter-side-down on a plate. Lay 2 slices of cheddar cheese on top of one bread slice (butter-side-down), covering evenly.
Cook sandwich
Heat a nonstick skillet or griddle over medium-low to medium heat for about 2 minutes. Place the assembled sandwich in the pan, butter-side-up on the exposed slice. Cook 3–4 minutes until the bottom bread is golden brown and the cheese begins to soften. While that side cooks, spread the remaining 1/2 tablespoon butter on the top slice's exposed side if not already buttered.
Finish and rest
Flip the sandwich using a spatula and press gently. Cook another 3–4 minutes until the second side is golden and cheese is fully melted (insert a small knife to check). 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. Remove sandwich from pan and let rest 1 minute before slicing in half.
French fries
Prep potatoes
Peel the large russet potato (optional) and cut into 1/4-inch to 1/3-inch sticks for standard fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch. Pat thoroughly dry on clean kitchen towels or paper towels.
Heat oil
Pour about 2 cups (approximately 500 ml) of vegetable oil into a heavy-bottomed pot or deep pan, leaving at least 2 inches of headspace. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test by dropping one small fry: it should sizzle and rise immediately.
Fry in batches
Carefully add a single layer of dried potato sticks (do not overcrowd) and fry for 3–4 minutes until pale golden and tender. Use a slotted spoon to transfer fries to a paper towel–lined tray. Repeat with remaining potatoes. Once all batches are par-cooked, let oil return to temperature (175–190°C / 350–375°F) and fry each batch again for 1–2 minutes until golden and crisp.
Drain and serve
Transfer finished fries to fresh paper towels to drain. Season with a light sprinkle of salt (optional) or leave unseasoned as requested. Serve immediately alongside the grilled cheese.