Ingredients:

  • 2 slices sourdough bread (approx. 100g total)
  • 1.5 tbsp mayonnaise (approx. 22g)
  • 1/2 cup sharp cheddar cheese, freshly grated (approx. 50g)
  • 1 slice Gruyère or Havarti cheese (approx. 20g)
  • 1 pinch garlic powder (optional)
  • 1 pinch smoked paprika (optional)

Instructions:

  1. Prep the coating. Spread 0.75 tbsp of mayonnaise onto one side of each sourdough slice. Note: Go all the way to the edges to ensure the crust doesn't dry out.
  2. Flip and layer. Place the slices mayo side down. On the dry side of one slice, pile on your 50g of grated sharp cheddar.
  3. Add the creamy layer. Lay the slice of Gruyère over the cheddar. This acts as a blanket to keep the grated cheese from falling out.
  4. Season the interior. Sprinkle your garlic powder and smoked paprika over the cheese before closing the sandwich.
  5. Secure the build. Place the second slice of sourdough on top, mayo side facing up. Insert two toothpicks diagonally through the whole sandwich.
  6. Load the fryer. Place the sandwich into the air fryer basket. Ensure it’s centered so the air can circulate properly.
  7. First cook phase. Set the air fryer to 190°C. Cook for 4 minutes until the top is starting to turn a pale gold.
  8. The flip. Use your silicone spatula to carefully flip the sandwich over. The toothpicks should keep everything aligned.
  9. Final cook phase. Air fry for another 3-4 minutes until the crust is a deep mahogany and the cheese is visibly bubbling.
  10. Rest and slice. Remove the sandwich and let it sit for 1 minute. This allows the cheese to set slightly so it doesn't all spill out when you cut it. > Chef's Note: If you have a very powerful air fryer, start checking at the 3 minute mark during the second phase. Sourdough can go from perfect to burnt very quickly due to its sugar content.