Goat Cheese Grilled with Honey Chili (Printable)

Creamy goat cheese meets sweet honey and spicy chili flakes on crispy buttery sourdough for an upscale twist on a classic comfort food.

# What You 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:

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 several grinds of black pepper. Mix well and taste; adjust 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 the bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will be the exterior surfaces.
05 - Flip the bread slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and/or a handful of arugula or spinach. Drizzle with a thin stream of extra honey for added sweetness.
07 - Top with remaining bread slices, buttered side facing out, to form two 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. 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 Advice:

01 -
  • Goat cheese melts into silky sweetness that clings to every bite without turning greasy.
  • Honey and chili flakes create that addictive sweet-heat balance you crave long after lunch.
  • Crisp sourdough holds up to the creamy filling and delivers crunch in every corner.
  • It feels fancy enough for guests but takes less time than ordering takeout.
02 -
  • Room-temperature cheese spreads smoothly and blends with honey without clumping; cold cheese tears the bread and refuses to mix.
  • Medium heat is your friend; high heat burns the butter before the cheese melts, leaving you with a blackened crust and a cold center.
  • Let the sandwiches rest after toasting or the filling will ooze out the sides when you slice them.
  • Taste the filling before you assemble; once it's between bread, adjusting sweetness or spice becomes messy guesswork.
03 -
  • Press the sandwiches gently with a spatula while they cook to help the cheese soften and meld with the bread without squishing the filling out the sides.
  • Swirl a teaspoon of olive oil into the skillet before adding the sandwiches for extra crispiness and a hint of fruity richness.
  • Make the cheese mixture a day ahead and store it covered in the fridge; bring it back to room temperature before spreading so it doesn't tear the bread.
  • If the bread browns too fast, lower the heat and cover the skillet for a minute to trap steam and help the cheese melt through.
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