Air Fryer Cookbook For Dummies
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Air Fryers are for more than making healthier versions of French fries. You can use your air fryer to make tasty sandwiches and wraps, too. Whether you’re a vegetarian or a carnivore, there’s a star-studded handheld in this article that will satisfy and satiate you! Now, who’s ready to dive in?

Tuna Melt

tuna melt

Prep time: 15 minutes

Cook time: 8 minutes

Yield: 2 servings

Ingredients

5 ounces canned tuna in water, no salt added

2 tablespoons finely chopped onion

1 tablespoon mayonnaise

1 tablespoon plain Greek yogurt

1/8 teaspoon dill

1/4 teaspoon ground black pepper

1/8 teaspoon salt

4 slices whole-grain bread

1 teaspoon extra-virgin olive oil

4 slices white cheddar cheese, divided

8 dill pickle slices

Directions

  1. Preheat the air fryer to 390 degrees.
  2. In a medium bowl, mix the tuna, onion, mayonnaise, yogurt, dill, pepper, and salt. Set aside.
  3. Lay the bread flat; then lightly brush the outer sides with the olive oil.
  4. Flip the bread over, and place 1 slice of cheese down on 2 slices of bread. Spread half of the tuna mixture on each of those 2 slices of bread; then place 4 dill pickle circles on top of each. Add the remaining slice of cheese and cover with the bread (oiled side facing out).
  5. Place each sandwich inside the air fryer basket. Cook for 4 minutes, rotate, and cook another 4 minutes to evenly melt the cheese and crisp the bread.
  6. Remove from the air fryer and let cool 3 minutes before slicing. Serve warm.

Prepare the tuna ahead of time and assemble the sandwiches when you’re ready. Tuna will keep in the refrigerator for 3 days in an airtight container.

Apple and Cheddar Grilled Cheese

Prep time: 10 minutes

Cook time: 7 minutes

Yield: 1 serving

Ingredients

2 slices seeded whole-grain bread

1 teaspoon extra-virgin olive oil

3 ounces cheddar cheese slices

1/2 small Honeycrisp apple, cored and thinly sliced

1/8 teaspoon black pepper

Salt, to taste

Directions

  1. Preheat the air fryer to 390 degrees.
  2. Lay the bread down on a flat surface and lightly brush the outer sides with olive oil. Flip the slices of bread over and begin to assemble the sandwich.
  3. Place 1-1/2 ounces of cheese on the bread; then cover evenly with apple slices and top with a pinch of black pepper.
  4. Top the apples with the remaining 1-1/2 ounces of cheddar cheese; then cover with the other bread slice.
  5. Spray the air fryer basket with an olive oil mist; then place the sandwich into the basket. Cook for 5 to 7 minutes, or until the cheese is melted and the outer edges of the bread are lightly browned.

Depending on your air fryer basket and how it distributes heat, you may need to flip the sandwich halfway through cooking. Keep a close eye on it so it doesn’t burn!

Use sliced cheese instead of shredded to prevent a cheesy mess in your air fryer.

Prefer a sandwich with a little heat? Use roasted red pepper and Pepper Jack cheese in place of apples and cheddar.

Fried Green Tomato BLT

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 2 servings

Ingredients

1 large green tomato

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup panko breadcrumbs

1/4 cup all-purpose flour

1 egg, whisked

4 slices bacon

4 slices sourdough bread

2 leaves lettuce

1 tablespoon mayonnaise

Directions

  1. Preheat the air fryer to 350 degrees for 3 minutes.
  2. Slice the tomato into 4 thick slices. In a shallow bowl, mix together the salt, pepper, breadcrumbs, and flour.
  3. Dip the tomato slices into the whisked egg and then into the flour mixture to create a breading. Spray liberally with cooking spray.
  4. Place the breaded tomato slices into the air fryer basket on one side, and lay out the bacon in a single layer, slightly overlapping the bacon on the other side.
  5. Cook for 5 minutes, flip over, and cook another 5 minutes, until desired crispness is achieved.
  6. Meanwhile, toast the bread in a toaster.
  7. To assemble sandwiches, place 1 leaf of lettuce on 2 slices of bread. On the other 2 slices, spread 1-1/2 teaspoons mayonnaise on each slice. Place 2 slices of crisped bacon on top of the mayonnaise, and then place the tomatoes on top. Close the sandwiches, cut in half, and serve.

If you can’t get your hands on green tomatoes, you can use traditional ripe tomatoes instead. Just slice and skip the breading.

Build Your Own Hot Pocket

Prep time: 10 minutes

Cook time: 7 minutes

Yield: 6 servings

Ingredients

1 pound store-bought or homemade whole-wheat pizza dough

1-1/2 cups diced ham or cooked turkey

1-1/2 cups grated cheddar cheese (or cheese of your choice)

Directions

  1. Preheat the air fryer to 370 degrees.
  2. Place the dough on a floured surface. Using a rolling pin, roll out the dough into a large square, about 1/2 inch thick. Using a pizza cutter or dough scraper, cut the dough into twelve 2-1/2-x-4-inch rectangles.
  3. Place 2 tablespoons chopped ham or turkey and 2 tablespoons grated cheese down the center of 6 of the dough rectangles. Place the other six rectangles on top. To sandwich the top and bottom pieces together, use the tines of the fork to press together the edges. Poke the surface of the top piece with the fork to create a vent to release steam while cooking.
  4. Spray the surface of the hot pocket with cooking spray. Place 3 or 4 hot pockets into air fryer basket and cook for 5 to 7 minutes or until golden brown. Remove from the air fryer and let rest for 2 minutes before serving.

You can make small hot pockets for young children or appetizers by cutting the dough into 2-x-3-inch rectangles.

If you prefer a vegetarian option, opt for broccoli instead of ham or turkey. Use blanched broccoli that has been patted dry and chopped.

Calzones

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

Ingredients

1 pound store-bought or homemade whole-wheat pizza dough

1-1/2 cups jarred marinara sauce, divided

2 cups fresh baby spinach leaves

1-1/3 cups shredded mozzarella cheese

1/4 cup chopped red onions

1/4 cup chopped red bell peppers

1 cup cooked Italian sausage, drained and rinsed

Directions

  1. Preheat the air fryer to 360 degrees.
  2. Divide the dough into 4 equal pieces. On a lightly floured surface, roll out one piece into an 8-inch circle. Spread 2 tablespoons of marinara sauce onto the dough. Next, top half of the dough with 1/2 cup spinach leaves, 1/3 cup mozzarella, 1 tablespoon onions, 1 tablespoon bell peppers, and 1/4 cup sausage. Fold the other half of dough over the top and, using a fork, crimp the edges to seal. Poke the surface of the top piece with the fork to create a vent to release steam while cooking. Repeat until four calzones are prepared.
  3. Place 2 calzones into the air fryer basket. Bake for 10 to 12 minutes or until golden brown and cooked through.

The best way to know if your calzone is cooked completely is to use a food thermometer and cook until 160 degrees internal temperature is reached.

Much like a pizza, you can create any flavor combination of calzones.

Tex Mex Quesadilla

Prep time: 14 minutes

Cook time: 8 minutes

Yield: 2 servings

Ingredients

1/4 pound lean ground beef

1/2 teaspoon minced garlic

1/4 cup chopped onion

1/2 teaspoon taco seasoning

1 teaspoon extra-virgin olive oil

Two 8-inch flour tortillas

1/4 cup cooked pinto beans, mashed

1/2 cup shredded Mexican cheese

1 tablespoon barbecue sauce

2 tablespoon chopped cilantro

Directions

  1. In a skillet over medium-high heat on the stovetop, brown the beef. Stir in the garlic, onion, and taco seasoning, and let the ingredients cook together. When the beef is cooked, remove from the stovetop and let cool.
  2. Preheat the air fryer to 370 degrees.
  3. Place the flour tortillas on a flat surface and spread 2 tablespoons of mashed beans on each tortilla. Top one tortilla with 1/4 cup shredded cheese and then half of the ground beef mixture.
  4. Sprinkle the remaining shredded cheese on top. Cover with the other tortilla, bean side down.
  5. Spray the air fryer basket with an olive oil spray and carefully place the quesadilla into it.
  6. Cook for 7 to 9 minutes, or until the cheese melts and the outer tortilla edges are lightly crisped and browned.
  7. Remove from the basket and let cool 5 minutes. Drizzle barbecue sauce over the top, and sprinkle with cilantro. Slice into quarters and serve warm.

Use large spatulas to help transfer the quesadilla.

Prefer a little spice? Add 1 seeded and diced jalapeño pepper into the beef.

Prefer chicken in place of beef? No meat? The possibilities are endless to make this quesadilla your own.

Buffalo Chicken Wrap

Prep time: 10 minutes

Cook time: 8 minutes

Yield: 4 servings

Ingredients

8 ounce chicken breasts, cubed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

1 tablespoon vegetable oil

1/4 cup hot sauce

Four 8-inch flour tortillas

1 cup shredded cabbage or lettuce

1 rib celery, cut into julienned strips (matchsticks)

1/4 cup crumbled blue cheese

Directions

  1. Preheat the air fryer to 400 degrees.
  2. Pat the chicken breasts dry with a paper towel. Season the cubed chicken breasts with salt and pepper. Cook the chicken breasts for 6 to 8 minutes or until completely cooked.
  3. Meanwhile, in a microwave-safe bowl, combine the butter, vegetable oil, and hot sauce in the microwave for 30 seconds, stir, and heat for an additional 30 seconds or until the butter has melted.
  4. After the chicken has cooked, add the chicken into the hot sauce mixture and toss to coat the chicken pieces.
  5. To assemble the wraps, place 4 tortillas onto 4 plates. Place 1/4 cup shredded cabbage or lettuce onto each tortilla. Top the cabbage equally with buffalo chicken; then top with celery sticks and crumbled blue cheese. Fold up the sides and serve.

Test a large piece of chicken to ensure all pieces have fully cooked. If you see any pink, continue cooking for 1 to 2 minutes and use a clean utensil to recheck the chicken.

About This Article

This article is from the book:

About the book authors:

Meri Raffetto, RDN, founded Real Living Nutrition Services (reallivingnutrition.com), which pro- vides one of the only interactive online weight-loss and wellness programs.

Wendy Jo Peterson MS, RDN, enhances the nutrition of clients ranging from elite athletes to pediatric patients, and is currently a culinary instructor at Mesa College.

Wendy Jo Peterson, MS, RDN, is a dietitian, culinary instructor, award-winning coauthor of Born to Eat, and a contributor to Taste of Home magazine.

Elizabeth Shaw, MS, RDN, CLT, CPT, is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts.

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