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Grilled cheese may be the ultimate comfort food that you almost always have ingredients on hand to make. Two pieces of bread, some sort of cheese, plus a fat for pan-frying, and you have everything you need to throw together the melty sandwich.
But that doesn’t always mean the sandwich will be amazing. While a mediocre grilled cheese is better than no grilled cheese, we have a feeling that Ree Drummond’s method for the weeknight staple will produce one of the best out there.
Ree Drummond’s Grilled Cheese
The first thing you’ll need to make The Pioneer Woman’s grilled cheese is an air fryer. In an Instagram post, she says, “the bread gets golden-crisp and the cheese melts at a perfectly even pace.”
The other thing that’s mandatory for her method is butter and mayo to spread on the outsides of the bread. (We know some people swear by mayo and others choose butter for crisping up the top and bottom of the bread.) “Trust me pretty please,” Drummond asks her followers when she advises them to spread both on the bread, which she declares should be store-bought sourdough.
In between the slices, she adds Dijon mustard, provolone, white Cheddar, and smoked Gouda. We imagine you can skip the mustard and use whichever combination of cheeses you want, and her air fryer- and butter-and-mayo method will create a sandwich that’s golden, crisp, and gooey.
Dotdash Meredith Food Studios
After preheating the air fryer to 375 degrees F, Drummond adds the sandwich to the basket and cooks it until the bread is golden brown on both sides, flipping once halfway through, 10 to 14 minutes total.
The result is a sandwich she calls "magic." In the video, the bread appears crisp, and when she squeezes one cut half, the cheese is oozy.
Of course, Drummond has a bowl of tomato soup on the side, waiting to be used as a sandwich dip. May we suggest pairing it with Ina Garten’s Easy Tomato Soup? Combined with Drummond’s grilled cheese, that’s some real meal sorcery.
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