Goat Cheese Grilled Cheese with Honey (Printable Version)

Creamy goat cheese with honey and chili flakes melted between crisp, buttery sourdough slices for a sweet-spicy treat.

# What You'll Need:

→ Dairy & Cheese

01 - 4 ounces soft goat cheese (chèvre), at room temperature
02 - 2 ounces cream cheese, at room temperature

→ Bread & Fats

03 - 4 slices sourdough bread, 1/2 to 3/4 inch thick
04 - 3 tablespoons unsalted butter, softened
05 - 2 teaspoons olive oil

→ Sweeteners & Spice

06 - 2 to 3 tablespoons honey, plus extra for drizzling
07 - 1 teaspoon crushed red chili flakes

→ Seasoning

08 - 1/4 teaspoon fine sea salt
09 - Freshly ground black pepper to taste

→ Optional Add-ins

10 - 1 to 2 teaspoons finely chopped fresh thyme or rosemary
11 - Zest of 1/2 lemon
12 - Handful of baby arugula or spinach
13 - Thinly sliced ripe pear, apple, or fresh figs

# How To Make It:

01 - Combine goat cheese and cream cheese in a small bowl. Mash with a fork or spatula until smooth and creamy.
02 - Add honey, chili flakes, salt, and black pepper to the cheese mixture. Mix well and taste, adjusting honey and chili to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will be the exterior of the sandwiches.
05 - Flip the slices and spread the seasoned cheese mixture evenly onto two slices on their unbuttered side.
06 - Layer sliced fruit and greens on top of the cheese mixture if using. Drizzle lightly with extra honey for added sweetness.
07 - Top with remaining bread slices, buttered side facing outward, to form two complete sandwiches.
08 - Preheat a large nonstick or cast-iron skillet over medium heat for 2 to 3 minutes. Swirl in olive oil if desired.
09 - Place sandwiches in the skillet, buttered sides down. Toast for 3 to 5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Reduce heat if bread browns too quickly before cheese softens.
10 - Transfer sandwiches to a cutting board and let rest for 1 to 2 minutes. Slice each sandwich in half.
11 - Arrange on plates. Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The honey caramelizes just slightly against the hot bread, giving you pockets of golden sweetness in every bite.
  • Goat cheese brings a creamy tang that melts without turning greasy or heavy.
  • Chili flakes add warmth without overwhelming, just enough to make you notice.
  • It takes less than half an hour but tastes like something you'd order at a cafe with linen napkins.
02 -
  • Room-temperature cheese spreads smoothly and melts evenly; cold cheese clumps and won't coat the bread properly.
  • Medium heat is crucial, too high and the bread burns before the cheese softens, too low and you lose the crisp.
  • Pressing gently with the spatula helps the bread make full contact with the pan for even browning.
  • Resting the sandwich after cooking keeps the filling from running out when you cut it.
03 -
  • Spread the butter all the way to the edges so every corner of the bread crisps up evenly.
  • If your skillet is small, cook one sandwich at a time to avoid crowding and ensure even browning.
  • Use a lid for the first minute of cooking if your cheese is very cold, it helps the filling warm through without burning the bread.
  • Drizzle honey over the finished sandwich instead of only mixing it in, you get little pockets of sweetness that burst on your tongue.
Go Back