Sourdough Air Fryer Grilled Cheese With Garlic Butter

This sourdough air fryer grilled cheese gets a crisp, garlic-buttered crust and a melted cheddar center with little hands-on work. Preheat the air fryer to 350°F (177°C) for 3 minutes, then cook the sandwich for about 9–10 minutes, flipping once halfway through. The moderate heat gives the cheese time to melt before the sourdough gets too dark. It makes one satisfying sandwich for lunch or a quick dinner with soup.

Ingredients

• 2 slices sourdough bread, about 1/2 inch thick
• 1 tablespoon softened butter
• 1/4 teaspoon garlic powder
• 2 ounces sliced mild or medium cheddar cheese

Garlic powder mixes smoothly into the butter and is less likely than pieces of fresh garlic to scorch on the bread’s surface. Use slices of sourdough that are roughly the same size so the edges line up and the cheese stays tucked inside.

How To Make It

1. Preheat the air fryer to 350°F (177°C) for 3 minutes. While it heats, stir the softened butter and garlic powder together in a small bowl.
2. Spread the garlic butter evenly over one side of each bread slice. Turn one slice butter-side down, add the cheddar, and top with the second slice, butter-side up. Keep the cheese inside the edges of the bread.
3. Place the sandwich in the basket in a single layer. Air fry for 5 minutes, then carefully flip it with a spatula. Cook for another 4–5 minutes, until both sides are golden and the cheese is melted. Check a minute early if your air fryer runs hot.
4. Let the sandwich stand for a minute before cutting. The cheese will be hot, and the brief rest makes the sandwich easier to handle.

Tips

Spread the butter in a thin, even layer; thick patches can brown faster than the rest of the bread. If your sourdough is especially thick or your cheese is still firm at the center, add 1–2 minutes at 350°F (177°C), checking often. Cook one sandwich at a time unless two fit without overlapping, leaving room for air to circulate.

If the top slice lifts in the airflow, secure the sandwich with a wooden toothpick before cooking and remove it before serving. Refrigerate any leftovers within 2 hours and reheat until hot. For the best crunch, enjoy this garlic-butter grilled cheese fresh from the basket.