Still just as crispy as the one with mayo, but WAY more flavor! The only downside is that it made the sandwich a lot more greasy. It tasted great but the oiliness was a little off-putting
I’m loving these posts. Thank you for the grilled cheese science!
Science it is! I haven’t had cheese on toast in ages, never thought to do it in the air fryer.
I made some Parmesan parsley croutons in the air fryer the other night. That device works wonders on bread & cheese.
I have another kind of butter I’m going to use for the next one. I might try one using the panini press after that lol
Isn’t this technically a melt since you didn’t grill (griddle) it?
It tasted like a regular grilled cheese to me, just crispier on the outside.
I’m trying all of these in the air fryer first because I just got this air fryer about a month ago and I’m trying different things with it. I may make some more posts with other cooking methods though
Oh brother I ain’t knocking it. There was a great tirade posted by some dide in a grilled cheese forum that went OFF because most people posted “melts” vs grilled cheese…it was quite passionate and hilarious.
Since i don’t have an air fryer I have 2 requests:
Caprese with tomato, mozz & basil
Mayo as the oil
Enjoy the results!
I made a post about using mayo as the oil just yesterday! I will see about the caprese salad version next time I go to the store lol
Looks fantastic! Can you share the temp and time?
Sure! I did 8 minutes at 370F flipping it halfway through, then to really crisp it up I flipped it one more time and did 2 more minutes at 400F
Did you grill both sides of the bread? If you didn’t, I wonder if that could reduce the greasiness by helping more of the fat char.
No, I just grilled the outside. That’s just how I’ve always made grilled cheese even when I’m just using a frying pan. I suppose I could try grilling both sides, but wouldn’t that require putting butter on both sides? That seems like a lot of extra fat
