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one golden challah grilled-cheese sandwich cut into two halves with melted pale yellow Edam and a thin pink ham layer inside on an ordinary plate, with no toothpicks, air-fryer basket or garnish
Rachel Kim

Air Fryer Grilled Cheese with Ham

Challah browns quickly in an air fryer, so a moderate temperature gives the Edam time to melt without turning the bread's sweet crust nearly black. Thin ham is enough inside. Dijon cuts through the cheese, and a temporary toothpick keeps the top slice from lifting in the fan's airflow. Remove that toothpick as soon as you turn the sandwich, then check the filling as well as the crust before deciding the basket has finished dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 small challah slices about 1/2 inch thick
  • 4 oz Edam thinly sliced
  • 2 oz thinly sliced fully cooked smoked ham
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise

Method
 

  1. Preheat a 6-quart air fryer to 350°F for 3 minutes. Spread Dijon over the inner faces of 2 bread slices.
  2. Layer half the Edam, the ham and remaining Edam over those slices, then close with the other slices. Spread mayonnaise thinly over the outside faces.
  3. Secure the top bread slice of each sandwich with 1 wooden toothpick. Place one sandwich in the basket and cook for 4 minutes.
  4. Remove the toothpick completely, turn the sandwich carefully and cook for 3 to 5 minutes more until the bread is golden, cheese is melted and the ham filling reaches 165°F. Repeat with the second sandwich.
  5. Check that both toothpicks have been removed, rest sandwiches for 1 minute and cut in half before serving.