4slicesof white breadpreferably a country-style white
1/4cupregular or low-fat mayonnaisedo not use fat-free
8slicessharp American cheddar cheese1 oz
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1 tbsp mayonnaise on one side of each piece of bread Set two slices of bread, mayo-side down, on a cutting board. Top each with four slices of cheese, fanning them out and overlapping them to cover the bread. (There’s nothing worse than a stingy grilled cheese.) Top each with another slice of bread, mayo-side up.
Set the machine to "Air Fry."Set the temperature to 400 °F and the timer to 8 minutes (which will be a little more than you need). Press START.
When the machine beeps, indicates "add food," or is heated to the proper temperature, set the sandwiches in the basket or on the tray with about 1 inch of space around each. Use separate trays or work in batches as necessary.
Air-fry, turning the sandwiches once after 3 minutes but otherwise ignoring any "Turn Food" indicator, until browned all over and particularly crunchy at the edges, about 6 minutes. When turning the sandwiches, swap the trays from top to bottom if you used more than one.
Turn off the machine and use a nonstick-safe spatula to transfer the sandwiches to a fine-mesh wire rack. Cool for about 5 minutes before slicing (on the diagonal, of course—don’t be a savage!) and enjoying it warm.
USE THIS RECIPE AS A ROAD MAP!
Substitute whole-grain bread, but remember that most are loaded with extra sugar. In other words, they can brown and burn quickly. Watch them carefully.
Swap out the sharp cheddar for just about any sliced cheese you like: Swiss, provolone, Jack, Colby, even Havarti. Make sure the slices are the same size as the bread so that no cheese overlaps the edge of the sandwich. (That cheese will melt and burn during cooking.)
And/or take the sandwich over the top by reducing the cheese to two slices per sandwich and adding two 1-ounce slices of deli ham to each.