If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.
I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.
Why I Love It So Much
Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.
It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
They brown perfectly on both sides (and are not greasy).
I find them to be the perfect amount of crisp with melty cheese.
Super easy cleanup with just a wipe to the basket.
Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.
Ingredients
BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.
BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.
CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!
I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.
How to Make a Grilled Cheese in the Air Fryer
Butter each slice of bread. Place the bread butter side down in the air fryer basket.
Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.
Leftovers
Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!
I love French Dip Sandwiches, but don’t love the time it takes to make the classic version. Enter my super speedy method! Roast Beef lunch meat and store bought Au Jus are jazzed up with a few extra ingredients to make this whole sandwich taste amazing and come together in about 15 minutes. It’s a killer dinner and so so delicious with Macaroni Salad or Potato Salad.
French Dip Sandwiches in 15 Minutes
I know that title seems a little unbelievable, but it’s true! I’ve rigged the classic French Dip Sandwich and shaved down as much time as possible to create a fast but still delicious and flavorful sandwich you are going to love. With the help of your broiler and a few store bought ingredients, you will be enjoying these French Dips in no time. Makes amazing lunches or fast dinners.
Main Ingredients Needed
Here is the really short list of grocery items needed to make these French Dips at home!
Au Jus Gravy Mix– a powdered mix when whisked together with water creates a really tasty base for our Au Jus dip. This is the Au Jus Mix I used, but feel free to use the brand you prefer.
Roast Beef– thinly sliced lunch meat. I look for the roast beef that has the least amount of fat in the deli case. That’s just my preference, though. Use a brand you like.
Garlic + Bay Leaves– used to flavor the au jus so it tastes more homemade
Hoagie Rolls– I like toasting the exterior of these rolls just a touch before opening them up and toasting the insides. The toasting is completely optional, but I do find that it helps them hold up a little better.
Butter-used to butter the inside of the toasted rolls
How to Make French Dip Sandwiches
Again, this is a speedy recipe. No special equipment or tools needed. For increments and more specific directions, check the recipe card at the bottom of this post, right before the comments.
Step 1: Make the Au Jus + Warm the Beef
Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.
Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
Step 2: Toast and Butter Your Rolls
While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the juicy meat. Also optional, but feel free to spread butter on the exterior of the roll too. It miiiight be overkill, but man is it good.
Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove. SO much flavor is added when you rub the bread with the garlic. Don’t skip this step! It makes such a difference.
Step 3: Assemble the French Dips
Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again briefly to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
Add the top, cut in half and serve with hot au jus.
Favorite Sides for Hot Sandwiches
While the warm French Dip Sandwich is really filling and delicious on its own, here are a few tasty sides that would made this meal more complete:
Anyways, I hope you love love love this recipe as much as my family has come to love it! It’s a simple dinner that has made our dinner menu three weeks in a row. While I love spending the time on classic recipes from time to time, sometimes its nice to have a quick recipe in your back pocket for those busy nights. Enjoy, friends!
3cupswaterto make the au jus, check package directions
3clovesgarlicdivided
2bay leaves
14ozRoast Beef Lunch Meat
4Hoagie Buns/Rolls
4tablespoonsbutter
4slicesprovolone cheese
Instructions
Turn oven onto broil. Line a baking sheet with foil and set aside.
Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove.
Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
Add the top, cut in half and serve with hot au jus.
Notes
To make this more Macro Friendly, simply reduce the butter by half OR omit it completely.
This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
If you’ve had the pleasure of eating a Cubano, I hope I have your attention. For those who have yet to experience this delicious flavor combination, you’ve just got to do it! And, this easy Cuban Sandwich recipe is a great place to start.
We get strong Cubano cravings on a regular basis so I had to come up with a way to satisfy this craving at home. This is my somewhat non-traditional but completely delicious Cuban Sandwich recipe.
It starts with my Southwestern Pork Tenderloin recipe, sliced thin and layered on sliced bread with deli ham, swiss cheese, a mustard spread, and dill pickles. Trust me when I say that this combination is seriously crave-worthy.
Ingredients in a Cuban Sandwich
Roasted Pork
Cuban Sandwiches must contain some sort of roasted pork. My Southwestern Pork Tenderloin recipe yields two tenderloins which, unless you are feeding a lot of people, can easily be stretched into two meals. This flavorful pork is delicious cold from the fridge in sandwiches and has just the right flavors to create these tasty Cuban Sandwiches. It also happens to be far leaner than the more traditional Boston butt or pork shoulder roast.
Ham
Any thinly sliced deli ham you love will work well. Black forest, honey, or smoked ham will all add great depth flavor.
Swiss Cheese
Sliced Swiss cheese from the dairy or deli section of your store is perfect.
Cuban Sandwich Bread
Cuban bread is a white bread that is similar to Italian bread but contains a bit of fat (usually lard) and sometimes sugar. They are baked into long loaves that are somewhat crusty on the outside and soft on the inside. Most of us are not lucky enough to have easy access to a Cuban or Latin bakery but I’ve found that sliced Italian or French bread is a great substitute.
Mustard and Pickles
Yellow mustard is a must but I stray from tradition with my sandwich spread made from equal parts of yellow mustard and mayonnaise. I have a couple of people in my house who have lukewarm feelings about yellow mustard but I’ve found that mixing it with a little mayo tempers it just enough to fool them into loving it. Baby steps! Go with plain yellow mustard for a more traditional Cuban Sandwich.
Dill pickles chips are the classic choice for true Cubano flavor.
How to Make a Cuban Sandwich
Cubanos are grilled and pressed sandwiches and a panini press is an easy and effective way to replicate this process at home.
Assemble the Sandwiches
Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread).
Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice with about 1 tablespoon of the mayo/mustard mixture.
Layer one piece of bread with the sliced roast pork.
Layer a slice of deli ham over the pork.
Cover the ham with dill pickle chips. We love pickles so I really load them up!
Add two slices of Swiss cheese.
Grill and Press the Sandwiches
Place the other slice of bread on top with butter side facing out so that the butter will make contact with the grill.
Grill the Cuban Sandwiches on a panini press until well toasted and golden brown.
Alternate Stove Top Directions
If you don’t have a panini press, Cuban Sandwiches can be prepared in a skillet on the stove. Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwich until nicely browned and heated through.
Big Batch Oven Method
Have a group to feed? Follow this alternate oven method for cooking up a sheet pan full of sandwiches all at once. You should be able to fit about six sandwiches on a large rimmed baking sheet, depending on the size of your bread.
Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.
This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
4slicesdeli hamblack forest, honey, smoked or your favorite variety.
16 to 20dill pickle chips4 to 5 per sandwich
8slicesSwiss cheese
Instructions
Combine mustard and mayonnaise in a small bowl and set aside.
Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice of bread with about 1 tablespoon of the mustard/mayo mixture. Layer with 2 slices of roast pork, 1 slice of ham, 4 to 5 pickles, and 2 slices of cheese (offset to fit). Place the other slice of bread on top with butter side facing out so that it will make contact with the panini press. Repeat with remaining bread, butter, and filling ingredients.
Heat up your panini press according to the manufacturer directions. Working in batches, press the sandwiches until well toasted and the cheese has melted, about 5 to 6 minutes. Transfer to a cutting board and cut in half on the diagonal.
To keep the sandwiches warm, place them on a foil lined baking sheet and transfer to a 200 degree F oven while you make the other sandwiches, adding each to the oven after they cook.
Notes
The Southwestern Pork Tenderloin can be made the same day or a day or two in advance. Just cover and refrigerate until ready to use. Cook Time and Total Time assume the pork has been roasted in advance.
Alternate Stove Top Directions
Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwiches until nicely browned and heated through.
Big Batch Oven Method
Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.
