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Air Fryer Chili Crisp Grilled Cheese
Air fry chili crisp grilled cheese at 180°C (356°F) for 8 minutes.
Chili crisp has become the condiment people put on everything, and grilled cheese is one of the best places for it - the crunch and heat cut straight through the melted cheese instead of getting lost in it. Swapping the usual butter for a mayo crust is what actually makes this an air fryer recipe rather than a stovetop one ported over: the air fryer's hot air crisps the mayo into an even, deep golden crust on both sides with one flip, no skillet to babysit.
Ingredients
- 4 slices sturdy bread (sourdough or white sandwich bread)
- 2 cups shredded cheese (mozzarella-cheddar blend)
- 2 tbsp mayonnaise, for spreading
- 3 tbsp chili crisp (such as Lao Gan Ma or Fly By Jing), plus extra to serve
- 1 scallion, thinly sliced, to finish (optional)
- 1 tsp toasted sesame seeds, to finish (optional)
Steps
- Spread mayonnaise evenly over one side of each slice of bread - this is what crisps into a deep golden crust in the air fryer instead of butter.
- On the dry side of two slices, spread a thin layer of chili crisp, then top with half the shredded cheese each.
- Sandwich with the remaining two slices, mayo-side facing outward, and press down gently so they hold together.
- Preheat the air fryer to 180°C for 3 minutes.
- Air fry the sandwiches for 4 minutes, then carefully flip with a spatula.
- Air fry a further 3-4 minutes (about 8 minutes total) until deep golden and the cheese has fully melted - press gently in the centre to check.
- Rest for 1 minute before cutting - the cheese is molten straight out of the basket and needs a moment to set.
- Finish with sliced scallion and sesame seeds, and serve with extra chili crisp for dipping.
Tip: Mayonnaise instead of butter on the outside gives a deeper, more even crust in the air fryer's circulating hot air, and unlike butter it won't catch and burn over the full 8 minutes.
Nutrition (per serving)
Estimated from standard ingredient data — actual values vary by brand and exact quantities used.
Serving & Storage
Serving: Serve hot, cut in half so the cheese pull shows, with extra chili crisp on the side for dipping the crust.
Storage: Best eaten fresh while the crust is crisp. Leftovers keep a day in the fridge; reheat in the air fryer at 160°C for 3-4 minutes to recrisp - microwaving will make the crust soggy.
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