Reinventing a Parisian Classic: The Chicken Mayo Toastie, Air Fryer Style

What happens when a Parisian bistro staple takes a detour through the vibrant streets of South Africa? You get a culinary fusion that is both comforting and exciting. This isn’t a story of strict authenticity, but one of delicious adaptation. For this week’s Lekker Brekker Monday, we’re diving into a recipe that borrows the soul of a Croque Monsieur and infuses it with the humble, beloved flavours of a chicken mayo sarmie, all reimagined for the modern kitchen with the convenience of an air fryer.

The Art of the Toastie: More Than Just a Sandwich

In South Africa, the toasted sandwich, or ‘toastie’, is a national treasure. It’s the quick lunch, the late-night snack, the solution for leftover chicken. But sometimes, even a classic needs a little elevation. This is where inspiration strikes from across the globe. The Croque Monsieur, that iconic French café sandwich, is a masterclass in texture and richness. It’s typically made with ham and Gruyère cheese, slathered in a béchamel sauce, and grilled to golden perfection. Its name even translates to “Mister Crunch,” a promise it delivers with every bite.

So, how do we bridge the gap between a Parisian café and a South African kitchen? The answer lies not in replication, but in interpretation. We’re taking two key techniques from the French classic and applying them to our local favourite. The result? A chicken mayo toastie that feels familiar yet decidedly gourmet.

The Two Secret Weapons from France

The first secret is the mustard. A traditional Croque Monsieur often includes a sharp swipe of Dijon mustard on the inside of the bread, cutting through the richness of the cheese and meat. This isn’t just a flavour addition; it’s a balancing act. The tangy, slightly spicy notes of the mustard prevent the sandwich from becoming overly heavy.

The second, and perhaps most transformative, technique is the cheese layer on the *outside*. In many classic recipes, a generous layer of grated cheese is applied to the top of the sandwich before it’s grilled. As it melts, it forms an irresistibly crispy, cheesy crust that elevates the entire experience from a simple toasted sandwich to something truly special. It’s the kind of detail that makes you pause and appreciate the craft.

Crafting Your Hybrid Masterpiece

Now, let’s talk assembly. You start with the foundation: good bread. A sturdy sourdough or thickly sliced white bread works perfectly. The first step is to spread a thin layer of butter on the outside of each slice—this is what will give you that beautiful, golden-brown colour. Then, you turn the slices over. On the inside, you slather one side with a generous amount of your favourite mustard. Dijon is classic, but a whole-grain mustard can add a wonderful texture and milder flavour.

Next, the heart of the sandwich: the chicken mayo filling. This is where you can use up last night’s roast chicken or a quickly poached breast. Shred the chicken and mix it with mayonnaise, a pinch of salt, and a crack of black pepper. For an extra dimension, consider adding some finely chopped celery, spring onion, or even a handful of fresh herbs like parsley or chives. Spread this mixture evenly on the mustard-slathered bread.

Here comes the magic. Before closing the sandwich, sprinkle a hearty amount of grated cheese—a strong Cheddar, Gouda, or even Emmental—directly onto the other slice of bread. Then, close the sandwich, with the cheese now acting as an internal glue. Now, for the pièce de résistance: take more grated cheese and press it firmly onto the *buttered outer sides* of the sandwich. Don’t be shy. This exterior cheese will melt and fuse into a glorious, crunchy shell.

The Modern Twist: Enter the Air Fryer

While a pan or sandwich press does a fine job, the air fryer offers a game-changing advantage for this recipe. Its rapid, circulating hot air is perfect for melting the interior cheese, toasting the bread, and, most importantly, crisping up that exterior cheese layer to a perfect, shattering crunch without the need for excessive oil.

Preheat your air fryer to 190°C (375°F). Carefully place your assembled sandwich into the basket. Cook for 6-8 minutes, flipping halfway through, until the bread is golden and the cheese on the outside is bubbly and browned. Keep a close eye on it, as air fryers can vary. What emerges is a sandwich that is structurally sound, incredibly crunchy, and oozing with flavour.

Why This Fusion Works

This recipe is a testament to the fact that great food is about ideas, not just ingredients. It answers the question: can everyday food be special? The resounding answer is yes. By borrowing two simple techniques from a French icon, we’ve transformed the weekly chicken mayo sarmie into a meal that feels considered and chef-worthy.

The tang of the mustard cuts through the creaminess of the mayonnaise. The crispy, cheesy exterior provides a textural contrast to the soft, savoury filling inside. It’s a harmony of flavours and sensations in every bite. It’s a sandwich that doesn’t just satisfy hunger; it delights the senses.

So, this Lekker Brekker Monday, don’t just make a sandwich. Embark on a mini culinary journey. Take your favourite local comfort food, add a dash of international flair, and let your air fryer do the rest. You might just find that the best meals are the ones that break the rules and create something new, delicious, and entirely your own.

Inspired by the original recipe: Airfryday: Chicken mayo toasties, à la Croque Monsieur