Air fryer recipe · Breakfast
Cheese Corn Sandwich
Buttered bread stuffed with cheese and sweet corn, air fried until crisp and golden.
- 10 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 185kcal
- 7.5 gprotein
- 14.8 gcarbs
- 10.6 gfat
- 1.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bread4 slices
- cheese80 g, grated
- sweet corn3 tbsp, boiled
- capsicum1 small, chopped
- butter1 tbsp, softened
Method
Mix the filling
In a bowl, mix the grated cheese, boiled sweet corn and chopped capsicum until evenly combined. Mixing well means every bite has cheese and corn together, and the cheese helps bind the filling so it does not spill out.
Build the sandwich
Divide the filling between two slices of bread and top each with another slice to make two sandwiches. Spread the filling right to the edges so no plain, dry corners are left once the sandwich crisps up.
Butter the bread
Spread a thin layer of softened butter over the outer sides of each sandwich. The butter helps the bread turn evenly golden and crisp in the hot air and keeps the surface from drying out and going hard.
Air fry the sandwich
Place the sandwiches in the basket in a single layer. Air fry at 180°C for 7 min, flipping halfway, until the bread is golden and crisp on both sides and the cheese inside has melted and turned gooey.
