You’ll Need
4 thick slices farmhouse bread
350g cooked chicken breast or thighs, shredded
4 rashers smoked streaky bacon, cooked and chopped
150g mozzarella, grated
75g mature cheddar, grated
1 small red onion, finely sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp sea salt
½ tsp black pepper
For The BBQ Base
4 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Sliced jalapeños
Spring onions
Crispy fried onions
Garlic mayo
Method
Preheat your air fryer to 190°C.
Mix together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Place the shredded chicken into a bowl with the smoked paprika, garlic powder, sea salt, and black pepper.
Stir through half of the BBQ sauce until evenly coated.
Lightly brush both sides of the bread with the olive oil.
Air fry the bread for 2 minutes until lightly toasted.
Spread the remaining BBQ sauce over each slice.
Top with the BBQ chicken, sliced red onion, crispy bacon, mozzarella, and mature cheddar.
Return the toast melts to the air fryer and cook at 190°C for 5–6 minutes until the cheese is bubbling, golden,
and the edges of the toast are beautifully crisp.
Finish with jalapeños, spring onions, crispy fried onions, or a drizzle of garlic mayo if using.
Serve immediately while the cheese is still stretching and the toast is hot and crunchy.