Air Fryer Grilled Cheese

Name: Air Fryer Grilled Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 Tbsp butter, room temperature; 2 tsp grated parmesan; 1/4 tsp Italian seasoning; 2 slices sourdough bread*; 4 slices cheese**

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
1
Calories
639 kcal
Course
Lunch
Cuisine
American

Air Fryer Grilled Cheese

Nancy Wheeler

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The secret to the crunchiest, gooiest, air-fryer grilled cheese EVER is first mixing softened butter with Italian seasoning and Parmesan cheese and then spreading it on the outside of your bread. You can't get results like these from a pan!

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Ingredients

Servings

1 Tbsp butter, room temperature $0.12
2 tsp grated parmesan $0.18
1/4 tsp Italian seasoning $0.03
2 slices sourdough bread* $0.34
4 slices cheese** $1.10

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Instructions

First, combine the room temperature butter, grated Parmesan, and Italian seasoning in a bowl. Then, spread the butter mixture over one side of each piece of bread, from edge to edge.
Place the sliced cheese between the two pieces of bread, buttered sides facing out.
Preheat the air fryer (if yours does not have a preheat setting, let it run for about four minutes at 400ºF).
Finally, place the sandwich in the air fryer basket. Cook at 350ºF for five minutes, then flip and cook for 5 minutes on the other side, or until golden brown and crispy and the cheese is melted through. Slice and serve.

Notes

*If you do not have sourdough bread, any hearty bread will do. Softer bread may require less time in the air fryer.
**Classically, you make grilled cheese with a few slices of American. But feel free to choose your own adventure. Any good melting cheese will work just fine. For the best results, use room-temperature cheese, which melts faster and doesn't separate into greasy clumps. My top 5, in no particular order, are mild or sharp cheddar, Swiss, provolone, brie, and muenster.
Classically, you make grilled cheese with a few slices of American. But feel free to choose your own adventure. Any good melting cheese will work just fine. For the best results, use room-temperature cheese, which melts faster and doesn't separate into greasy clumps. My top 5, in no particular order, are mild or sharp cheddar, Swiss, provolone, brie, and muenster.
I don't recommend extra-sharp cheddar. Though it's a delight, extra-sharp cheddar has a low water content because it's aged, and the older cheese gets, the drier it becomes.
extra-sharp cheddar.
Though it's a delight, extra-sharp cheddar has a low water content because it's aged, and the older cheese gets, the drier it becomes.