Description
Remember standing over the stove, obsessively flipping your grilled cheese, praying you don’t burn it while simultaneously worrying it won’t get crispy enough? Yeah, forget all that drama. Air fryer grilled cheese is about to change your entire relationship with this classic comfort food. We’re talking golden-brown perfection with zero flipping stress, melty cheese that pulls apart like a commercial, and that satisfying crunch that hits different every single time. I made this for lunch last week and my roommate literally stopped mid-bite and said, “This is better than any diner grilled cheese I’ve ever had.” The secret? Even heat circulation and the perfect amount of butter. Your childhood self would be so proud.
Ingredients
Basic Grilled Cheese:
- 2 slices of bread (white, sourdough, brioche — whatever makes you happy)
- 2–3 slices of cheese (cheddar, American, Gruyère, or go wild with a mix)
- 1–2 tsp butter, softened
Level-Up Options:
- Thinly sliced tomato
- Crispy bacon strips
- Caramelized onions
- Sliced apple or pear
- Fresh herbs like basil or thyme
- Different mustard or mayo spread
For the Perfect Combo:
- Your favorite soup for dipping (tomato soup is the classic for a reason)
Instructions
Preheat that bad boy to 370°F. Most air fryers heat up in like 2-3 minutes, so this won’t take forever.
Spread softened butter on one side of each bread slice. This is going to be your golden, crispy exterior, so don’t be shy about it. But also don’t go crazy — we want crispy, not swimming in grease.
Place one slice butter-side down in the air fryer basket. Layer on your cheese — make sure it doesn’t hang over the edges too much or it’ll drip everywhere and smoke up your kitchen. Add any extra fillings you’re using. Top with the second slice of bread, butter-side up.
Cook for 3-4 minutes, then carefully flip with a spatula. Cook for another 2-3 minutes until both sides are golden brown and the cheese is melted and oozy. Total time is usually 6-7 minutes, but all air fryers are slightly different, so keep an eye on it the first time.
Let it cool for like 30 seconds (I know, torture), then slice diagonally because that’s the law. Serve immediately while the cheese is still doing that perfect stretchy thing.
Notes
Classic tomato soup is the obvious choice, but this also slaps with a simple salad, some chips, or honestly just eaten standing over the counter while scrolling your phone. Want to get fancy? Serve it with a cup of butternut squash soup or some roasted red pepper soup.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~20g
- Carbohydrates: ~22g
- Protein: ~16g