Grilled Cheese with Cheesy Fries, aka Rock Bottom
Grilled Cheese with Cheesy Fries, aka Rock Bottom
When life seems to punch you in the ribs when you’re already down, it’s time to put cheese on more cheese and call it a day. Also, fries are my favorite food in the whole world, so you can put pretty much anything on them and I’ll eat them. This list may or may not include garlic aioli, hot sauce, gochujang, chocolate syrup, gravy, and an unidentifiable mystery sauce that I once grabbed at a county fair (let’s just say that I should be #sponsored by Pepto-Bismol after that one). But cheese is good… cheese is great… and any melted variety makes it a fantastic excuse to forget about life’s hardships as you drizzle it on fried potatoes and establish a thematic extension to your very basic, albeit very satisfying, grilled cheese sandwich.
Ingrediënten
FOR THE CHEESY FRIES
- Canola oil for frying
- 2 medium russet potatoes about 1 pound, cut into â…“-inch sticks
- Kosher salt
- 8 ounces yellow cheddar cheese shredded (2½ cups)
- 1 tablespoon cornstarch
- 1 12-ounce can evaporated milk
- 1 tablespoon hot sauce such as Frank’s RedHot
- 1 tablespoon ketchup
FOR THE GRILLED CHEESE
- 4 slices Pullman bread
- 2 tablespoons mayonnaise
- Âľ cup freshly grated Parmesan cheese
- 2 tablespoons apricot jam
- 4 teaspoons Dijon mustard
- 4 slices sharp white cheddar cheese
- ½ cup shredded fontina cheese
Instructies
- Preheat the oven to 200ÂşF.
- Line a baking sheet with a wire rack.
- First make the cheesy fries: Fill a large Dutch oven with 4 inches of canola oil and heat the oil to 325ÂşF.
- Add the potato sticks, in batches if necessary, and cook for 6 minutes, until tender and just beginning to color.
- Transfer to the prepared baking sheet and increase the temperature of the oil to 350ÂşF.
- Return the sticks to the hot oil for their second fry and cook for 1 to 2 minutes, until golden brown.
- Transfer to the baking sheet and season generously with salt.
- Keep warm in the oven until ready to serve.
- In a medium saucepot, toss the shredded cheese with the cornstarch.
- Add the evaporated milk.
- Cook over medium-high heat, stirring occasionally, until the cheese has melted.
- Add the hot sauce, ketchup, and a pinch of salt and stir to combine.
- Remove from the heat.
- Serve with or over your fries.
- Make the grilled cheese: Lay out the slices of bread on a clean surface.
- Spread one side of each slice with 1½ teaspoons of the mayonnaise.
- Put the Parmesan on a plate and dip the mayonnaise side of the bread in the Parmesan.
- Lay the bread Parmesan-side down on your work surface.
- Spread 2 of the slices with the apricot jam and the other 2 slices with the mustard, dividing them evenly.
- Top each slice evenly with the cheddar and fontina and sandwich shut.
- Coat a large nonstick sauté pan with cooking spray.
- Heat over medium heat and add the sandwiches.
- Cook until the Parmesan has turned golden and crisp, 2 to 3 minutes per side.
- Serve.
Notes / Tips / Wine Advice:
Looking for a shortcut? Buy frozen bagged French fries. I won’t tell.
LITERALLY CAN’T EVEN
Feel free to mix up the cheeses: fontina, American, cheddar, Gruyère, triple crème Brie, goat cheese, Pecorino Romano, or any of your favorites.
Add-ins are always welcome in grilled cheese sandwiches. Try tomato, green apple, bacon, arugula, or avocado. Or experiment with other condiments such as tomato jam, pesto, or harissa.
Add-ins are always welcome in grilled cheese sandwiches. Try tomato, green apple, bacon, arugula, or avocado. Or experiment with other condiments such as tomato jam, pesto, or harissa.
