Blackberry and Goat Cheese Grilled Sandwich
Use this technique for any kind of grilled cheese. You can switch up the fillings and cheeses to what your family prefers. Add 1-2 slices of ham to the Swiss and skip the jam, goat cheese and arugula.
Ingredients
- 2 tbsp (30 mL) butter, melted
- 8 slices sourdough bread
- 4 tbsp (60 mL) blackberry jam, divided
- 4 slices Swiss cheese
- 2 oz. (60 g) goat cheese
- 1 cup (250 mL) arugula
- 1½ lbs. (680 g) russet potatoes (about 2 large potatoes)
- 1 tbsp (15 mL) oil
- ½ tsp (2 mL) each salt and black pepper
- 1 tsp (5 mL) fresh rosemary, minced
- ½ cup (125 mL) mayonnaise
- 2 tbsp (30 mL) Dijon mustard
- 1 tbsp (15 mL) honey
- ¼ tsp (1 mL) black pepper
Directions
- Brush the Sheet Pan with the butter and lay the bread on top.
- Spread 1 tbsp (15 mL) of the jam on 4 pieces of bread and top with the Swiss cheese. Crumble the goat cheese over the remaining 4 pieces of bread.
- Cut the potatoes into thick wedges, and toss them with the oil, salt, pepper, and rosemary. Transfer them to the Air Fryer Rack.
- Set the Deluxe Air Fryer & Oven to SYNC FINISH. Set the Bottom Compartment to HEAT & CRISP. Adjust the temperature to 375°F (190°C) with high fan and the time to 35 minutes.
- Set the Top Compartment to BAKE. Adjust the temperature to 400°F (205°C) and the time to 13 minutes.
- When the display says, “Add Food,” add the Air Fryer Rack to the Bottom and the Sheet Pan (on the Wire Rack) to the Top. Press START.
- Flip the potato wedges halfway through cooking and rotate the rack.
- Meanwhile, combine the sauce ingredients; set aside.
- Remove the sandwiches from the oven. Add the arugula on top of the goat cheese. Top with the other pieces of bread and serve with the potato wedges and dipping sauce.