Stop babysitting a frying pan for a sandwich that usually ends in disappointment. The stovetop method is a high-stakes gamble because you either end up with burnt bread and a cold center or a perfect melt paired with a soggy, greasy crust. It’s a classic lunch staple that’s surprisingly difficult to get right when you’re fighting the uneven heat of a skillet. And frankly, you should be sick of it.
It’s time to outsource the job to your air fryer.. By using rapid air circulation, this gadget creates a…
