Air fryer cheese toastie
Description
This toastie is exceptional considering how hands off it is to make, with a crunchy outer layer and oozy melting cheese. See Recipe Tip for other filling ideas.
Ingredients
- for the pickles (optional)
- 1 tbsp caster sugar
- 1 bay leaf
- 1 tsp mustard seeds
- 5g⅛oz fresh dill, roughly chopped
- 200g/7oz vegetables, such as carrots, radishes, celery, fennel or cauliflower, thinly sliced
- 120ml/3¾fl oz white wine vinegar
- 2 slices good quality bread (we used sourdough)
- 15g/½oz butter
- 70g/2½oz cheese, grated (such as cheddar, lancashire, mozzarella, or a mix of your favourites)
- other fillings of your choice (optional – see recipe tips)
Directions
- If making the pickles, heat the sugar in a small saucepan over a medium heat with 100ml/3½fl oz water, the bay leaf, mustard seeds and dill. Bring to a simmer then remove from the heat and stir in the vinegar and sliced vegetables. Placed in an airtight jar, the pickle will keep for up to six weeks in the fridge.
- To make the cheese toastie, butter each slice of bread well. Turn over, and fill the toastie with your choice of fillings.
- Sandwich together well, with the buttered part on the outside. Preheat the air fryer to 190C.
- Bake for 6–8 minutes until the bread is toasted and the cheese has melted. Serve the toastie with the pickles on the side, if you like.
