Goat Cheese Grilled with Honey (Printer-friendly)

Crispy sourdough filled with creamy goat cheese, honey, and chili flakes for a sweet-spicy twist on the classic.

# What You'll Need:

→ Dairy & Cheese

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

→ 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 - In a small bowl, combine goat cheese and cream cheese. Mash with a fork or spatula until smooth and creamy.
02 - Add 2 tablespoons honey, 1/2 teaspoon chili flakes, salt, and black pepper. Mix well and adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice, which will form the exterior.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs and handful of arugula or spinach. Drizzle with extra honey for added sweetness.
07 - Top with remaining bread slices, buttered side facing out, 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 skillet with buttered sides down. Toast for 3 to 5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Lower heat if bread browns too quickly before cheese softens.
10 - Transfer sandwiches to a cutting board and let rest for 1 to 2 minutes.
11 - Slice each sandwich in half. Arrange on plates or a serving board.
12 - Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The creamy tang of goat cheese plays perfectly against honey sweetness and chili heat in every bite.
  • It comes together in under half an hour but tastes like something from a café.
  • You can dial the spice and sweetness up or down to match your mood.
  • Sourdough crisps up beautifully and holds all that creamy filling without turning soggy.
02 -
  • Let your goat cheese and cream cheese sit at room temperature for at least 20 minutes before mixing, or you'll end up with lumps and uneven spreading.
  • Medium heat is your friend, high heat will char the bread before the cheese has a chance to soften and meld.
  • Taste your filling before you assemble, because once it's in the sandwich it's too late to adjust the honey or chili balance.
  • Don't skip the resting step after cooking, it lets the filling set just enough so your sandwich holds together when you bite in.
03 -
  • Press down gently but firmly with your spatula while the sandwiches cook, it helps the cheese spread evenly and the bread crisp up without flattening everything.
  • If you have a panini press or a second skillet to weight the sandwiches, use it for even more crunch and faster melting.
  • Make the cheese filling a day ahead and store it in the fridge, just bring it back to room temperature before spreading so it doesn't tear your bread.
  • A drizzle of balsamic glaze instead of extra honey at the end adds a tangy-sweet note that some people love even more.
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