Goat Cheese Grilled with Honey (Printable)

Crisp buttery sourdwiches with tangy goat cheese, honey, and chili heat

# What You'll Need:

→ Dairy & Cheese

01 - 4 oz soft goat cheese (chèvre), at room temperature
02 - 2 oz 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 - 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 your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning.
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 the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs if using, and/or arugula or spinach. Drizzle with a thread of extra honey.
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 the skillet, 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 and arrange on plates or a serving board.
12 - Drizzle with extra honey, sprinkle with a pinch of chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The creamy goat cheese melts into pockets of tangy richness that pair beautifully with the crisp, buttery sourdough crust.
  • Honey and chili flakes create a sweet-heat contrast that keeps every bite interesting without overwhelming your palate.
  • It comes together in under 30 minutes but tastes like something you'd order at a bistro.
  • You can customize it with fruit, greens, or herbs to match your mood or what's in your fridge.
02 -
  • Letting both cheeses come to room temperature before mixing prevents lumps and makes spreading onto the bread much easier.
  • Using medium heat and being patient with the toasting is crucial, if the heat is too high, the bread will burn before the cheese has a chance to melt.
  • Resting the sandwich for a minute or two after cooking helps the filling firm up just enough so it doesn't all spill out when you take the first bite.
03 -
  • Pressing the sandwich gently with your spatula while it cooks helps the cheese melt evenly and ensures good contact with the pan for a crispier crust.
  • If you want an even more luxurious filling, fold in a tablespoon of mascarpone or ricotta for extra creaminess and a milder flavor.
  • Make extra cheese mixture and store it in the fridge, it keeps for up to three days and makes assembling future sandwiches lightning fast.
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