Preheat the air fryer to 350°F (175°C) for 3–4 minutes. Preheating helps the bread get crisp without overcooking the middle.

Unwrap the sandwich. Remove any plastic or paper. If the sandwich is wrapped in a paper sleeve, discard it—it can block air flow.

Split the sandwich if possible. Gently separate the bread from the egg/meat/cheese while still frozen. This helps heat the middle faster. If it won’t budge, heat it whole for a couple of minutes first, then separate.

Arrange in the basket. Place the bread halves cut-side up and the fillings next to them. Avoid stacking so hot air can circulate. Line with parchment only if needed, and never cover all the vents.

Air fry at 350°F (175°C) for 6–8 minutes. Check at minute 5. The bread should be toasting and the egg/meat warming through.

Reassemble with cheese. If your sandwich includes cheese, add it in the last 1–2 minutes so it melts without burning. Reassemble the sandwich and return it to the basket.

Finish at 320–340°F for 2–4 minutes. Lowering the temp at the end melts cheese and heats the core without over-browning the bread.

Check doneness. The center should be hot and steamy. If the meat or egg still feels cold in the middle, add 1–2 more minutes. Total time typically ranges from 8–12 minutes, depending on thickness and bread type.

Rest for 1 minute. Let the sandwich sit before eating so the heat evens out and the cheese sets slightly.

Customize and serve. Add hot sauce, a tomato slice, or greens for freshness. Eat immediately for the best texture.