Air Fryer Grilled Cheese
The one real problem with grilled cheese in a basket is the airflow: the top slice takes off and welds itself to the heating element. The fix costs nothing — two toothpicks pushed through. After that it is straightforward. Butter on the outside gives an even gold crust, and 180 °C melts the cheese before the bread turns to rusk.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 2
- Level
- Easy
- Per serving
- 480 kcal
Ingredients
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What to use instead
Mayonnaise works instead of butter on the outside; it holds less water, so the crust comes out even more uniform.
Makes: 2 sandwiches
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Grate the cheese
Grate rather than slice it: slices melt unevenly, while grated cheese spreads across the whole surface and glues the halves together.
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Step 2: Butter the outsides
Spread butter on the outer faces and mustard on the inner ones. The outside butter is what builds the even gold crust.
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Step 3: Build the sandwiches
Spread the cheese evenly, stopping 1 cm short of the edges, add pepper and close with the second slice.
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Step 4: Pin them down
Push two toothpicks through each sandwich. Without them the airflow lifts the top slice and throws it against the element.
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Step 5: Cook for 8 minutes
Cook for 4 minutes at 180 °C, then flip and give them another 3–4 minutes until evenly golden.
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Step 6: Rest a minute
Pull out the toothpicks and wait a minute before cutting, so the cheese settles instead of running onto the board.
Tips & variations
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Tip
Browning differs from machine to machine, so look in 3 minutes before the end the first time and judge by colour.
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Tip
Preheating is not needed here: the bread colours perfectly well in 8 minutes, and a cold start melts the cheese more evenly.
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Tip
Keep the cheese away from the edges. Once molten it runs into the basket and bakes onto the base for good.
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Variation
Add thin tomato slices patted dry with kitchen paper, or a spoonful of caramelised onion.
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Swap
Mayonnaise works instead of butter on the outside; it holds less water, so the crust comes out even more uniform.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 480 kcal | 960 kcal |
| Protein | 19 g | 38 g |
| Fat | 28 g | 56 g |
| Carbohydrates | 36 g | 72 g |
Approximate values calculated from standard ingredient data.
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