Goat Cheese Grilled with Honey Chili (Printable)

Golden sourdough filled with tangy goat cheese, sweet honey, and spicy chili flakes for a perfect sweet-savory crunch.

# 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, 0.5 to 0.75 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

→ Seasonings

08 - 0.25 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 0.5 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, 0.5 teaspoon chili flakes, salt, and black pepper to the cheese mixture. 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 for the exterior.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs and arugula or spinach on cheese mixture if desired. Drizzle lightly with honey.
07 - Top each prepared bread slice 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 skillet, buttered side down. Toast for 3 to 5 minutes per side, pressing gently with spatula, until golden brown and crisp. Lower heat if bread browns too quickly before cheese softens.
10 - Transfer sandwiches to a cutting board and allow to rest for 1 to 2 minutes.
11 - Slice each sandwich in half and 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 goat cheese melts into a creamy, tangy layer that feels far more sophisticated than ordinary cheddar.
  • Honey and chili flakes create a sweet-spicy balance that surprises your palate with every bite.
  • Buttery, golden sourdough crisps up beautifully and holds everything together without getting soggy.
  • It comes together in under half an hour, making it perfect for a weekday lunch that feels indulgent.
02 -
  • Bring your goat cheese and cream cheese to room temperature before mixing, otherwise you will end up with lumps and an uneven spread.
  • Use medium heat and be patient, rushing with high heat will burn the bread before the cheese has a chance to melt into creamy perfection.
  • Taste your cheese mixture before assembling so you can adjust the honey and chili to your exact preference, every brand of goat cheese has a different tang level.
03 -
  • Press gently with your spatula while the sandwiches cook to help the cheese make contact with the bread and melt evenly without squashing out the filling.
  • If your skillet is not large enough for both sandwiches, cook them one at a time and keep the first one warm in a low oven while you finish the second.
  • A final drizzle of honey and a pinch of flaky sea salt right before serving adds a professional touch that makes every bite sing.
Go Back