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

239 viewssargento.com
8 minutes
Your folders

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

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

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

202 viewsbudgetbytes.com
4.8
(4)
10 minutes
Your folders
216 viewsfoodnetwork.com
10 minutes
Your folders

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

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

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

371 viewsgrilledcheesesocial.com
5.0
(2)
7 minutes
Your folders
416 viewsthekitchn.com
15 minutes
Your folders

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

302 viewsfoodlovinfamily.com
4.9
(83)
8 minutes
Your folders
278 viewsthecountrycook.net
8 minutes
Your folders
210 viewsfoodnetwork.com
10 minutes
Your folders

259 viewswashingtonpost.com
5 minutes
Your folders

326 viewsdelish.com
Your folders
89 viewsthepioneerwoman.com
5.0
(1)
Your folders

33 viewscooking.nytimes.com
4.0
(522)