Three-Cheese Grilled Cheese with Fries (Chef Ed)

Prep Time: 10 minutes
Cook Time: 15 minutes
Soak Time: 0 minutes
Total Time: 25 minutes
Servings: 2

Ingredients
• 4 slices thick sourdough or Texas toast
• 4 tbsp softened butter (or mayo)
• 4 oz sharp cheddar, grated
• 3 oz low-moisture mozzarella, grated
• 3 oz Gruyère (or American), grated
• 1 tsp Dijon mustard
• Pinch of garlic powder and black pepper
• 2 medium russet potatoes (or 12 oz frozen fries)
• 1 tbsp neutral oil, plus more for frying/air frying
• Sea salt and paprika, to finish

Directions

  1. Fries first. Scrub potatoes, cut into ¼-inch sticks. Rinse and pat very dry. Toss with oil, a big pinch of salt, and paprika. Air-fry at 400°F for 14–18 minutes (shake once), or bake at 450°F for 20–25 minutes, flipping halfway. Using frozen fries? Cook per package.
  2. Butter the outside of each bread slice edge-to-edge. Stir Dijon, garlic powder, and pepper into the cheese blend.
  3. Build sandwiches: unbuttered side up, mound cheese evenly between two slices, then cap with remaining bread, buttered side out.
  4. Heat a skillet over medium-low. Add sandwiches; cook 3–4 minutes per side, pressing gently, until deeply golden and the cheese oozes. If browning too fast, drop heat; if the center isn’t melting, cover the pan for the last minute.
  5. Season hot fries with more salt. Slice sandwiches on the bias (Chef’s kiss).

Chef Ed Tips
• Grating cheese yourself gives a silkier melt.
• A swipe of mayo inside adds tang; a drizzle of hot honey makes it dangerous (in the best way).
• For extra crunch, toast bread 1 minute per side before assembly.
• Serve with pickles and a tomato soup shooter for the truly classic diner vibe.