5.0
(56)
Your folders
Your folders

Export 4 ingredients for grocery delivery
Step 1
Preheat your air fryer to 320 degrees.
Step 2
Butter one side of each slice of bread. Add one slice of cheddar cheese and one slice of your favorite cheese to the non-buttered side of the bread and top with other slice of bread (making sure the buttered sides are facing out).
Step 3
Use a toothpick to secure the sandwich together (if your bread is thin, the top piece will blow off during cooking). Place grilled cheese sandwiches in air fryer basket or oven in an even layer—you will likely need to cook them in batches.
Step 4
Air fry grilled cheese sandwiches at 370 degrees for 2-3 minutes, flip and continue cooking for 2-3 minutes. Check often to check that it doesn’t burn. During the first minute of cooking, check that the top slice of bread hasn’t blown off of the cheese.
Step 5
Total cook time will depend on the type of bread, check on it periodically and continue cooking until it reaches your desired level of brownness. Remove toothpick before eating.
Your folders

254 viewssargento.com
8 minutes
Your folders

466 viewswellplated.com
5.0
(1)
10 minutes
Your folders

627 viewsrecipe-diaries.com
5.0
(2)
8 minutes
Your folders

498 viewsairfried.com
4.5
(2)
8 minutes
Your folders

214 viewsbudgetbytes.com
4.8
(4)
10 minutes
Your folders
225 viewsfoodnetwork.com
10 minutes
Your folders

375 viewsiheartvegetables.com
5.0
(3)
5 minutes
Your folders

356 viewsrecipesfromapantry.com
4.9
(7)
12 minutes
Your folders

397 viewsairfryerworld.com
5.0
(7)
10 minutes
Your folders

376 viewsgrilledcheesesocial.com
5.0
(2)
7 minutes
Your folders
426 viewsthekitchn.com
15 minutes
Your folders

496 viewsbestrecipebox.com
5.0
(7)
10 minutes
Your folders

310 viewsfoodlovinfamily.com
4.9
(83)
8 minutes
Your folders
286 viewsthecountrycook.net
8 minutes
Your folders
217 viewsfoodnetwork.com
10 minutes
Your folders

269 viewswashingtonpost.com
5 minutes
Your folders

338 viewsdelish.com
Your folders
97 viewsthepioneerwoman.com
5.0
(1)
Your folders

45 viewscooking.nytimes.com
4.0
(522)