Classic Ham and Cheese Melt
Ham and Cheese Melt is made with deli ham, Swiss cheese, sourdough bread, and Dijon mustard; air fry at 370°F for 8 minutes until golden and melty on both sides.
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Method
- 1
Butter the outside of each bread slice. Spread Dijon and mayo on the inside.
- 2
Layer ham and Swiss cheese between the bread slices, buttered sides out.
- 3
Air fry at 370°F for 3-4 minutes per side until bread is golden and cheese is fully melted.
- 4
Let rest 1 minute — the cheese is molten. Cut diagonally and serve.
Pro tip. Softened butter spreads evenly without tearing the bread. Use a toothpick to hold the sandwich together if it shifts during flipping. Sourdough gives the best crunch.
Why the air fryer wins here
- Ready in 8 minutes. The same dish takes about 13 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 2-3 minutes. Brush with a glaze or a little juice to keep slices from curling. Full reheat guide for ham (sliced).
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