Goat Cheese Grilled with Honey Chili (Print Version)

Crispy buttery sourdough filled with tangy goat cheese, honey, and chili heat for a sweet-spicy sandwich experience.

# 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 - 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.
05 - Flip bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs and/or a handful of arugula or spinach. Drizzle with a thread of extra honey.
07 - Top with remaining bread slices with buttered side facing outward 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 and arrange on plates or a serving board. Drizzle with extra honey, sprinkle with chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • Goat cheese brings bright tang that cuts through butter and sweetness in every bite.
  • Honey and chili flakes create a sweet-heat balance that feels both comforting and exciting.
  • The crisp sourdough crust holds creamy filling without getting soggy or falling apart.
  • It comes together in under half an hour but tastes like something from a bistro menu.
02 -
  • Letting the cheese come to room temperature before mixing makes it spreadable and prevents tearing the bread.
  • Medium heat is crucial; too high and the bread burns before the cheese melts, too low and you lose that crisp crust.
  • Resting the sandwich for a minute or two after cooking keeps the filling from oozing out when you slice.
03 -
  • Use a heavy skillet or press gently with a second pan to ensure even contact and a perfectly golden crust.
  • If the filling starts to ooze out while cooking, lower the heat and give the cheese time to melt slowly.
  • A final drizzle of honey just before serving adds a glossy finish and extra burst of sweetness in every bite.
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