Goat Cheese Grilled with Honey Chili (Printer-Friendly)

Creamy goat cheese blend with honey and chili flakes grilled between crispy sourdough slices for a sweet and spicy savory sandwich.

# 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 additional 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 - 1 handful baby arugula or spinach
13 - Thinly sliced ripe pear, apple, or fresh figs

# How To Make:

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 freshly ground black pepper. Mix thoroughly and taste to adjust honey and chili intensity to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will become the exterior surface.
05 - Flip the slices over and spread cheese mixture evenly onto two slices on the unbuttered sides.
06 - Add sliced pear, apple, or figs if using, and distribute arugula or spinach. Drizzle with a light stream of additional honey.
07 - Top with remaining bread slices positioned with buttered sides 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 with buttered sides down. Toast for 3 to 5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Reduce heat if bread browns too rapidly before cheese softens.
10 - Transfer sandwiches to a cutting board and allow to rest for 1 to 2 minutes.
11 - Slice each sandwich diagonally in half. Arrange on serving plates or a serving board.
12 - Drizzle with additional honey, sprinkle with a pinch of chili flakes and black pepper, and garnish with herb leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • The goat cheese melts into something silky and cloud-like, with honey threading sweetness through every tangy pocket.
  • Chili flakes add just enough heat to wake up your palate without overwhelming the creamy center.
  • Sourdough crisps up beautifully in butter, creating a golden shell that crackles when you bite down.
  • It feels fancy enough for a weekend treat but comes together in under half an hour.
02 -
  • Room temperature cheese spreads smoothly and melts faster; cold cheese tears the bread and stays lumpy inside.
  • Medium heat is your friend; too high and the bread burns before the filling warms, too low and the sandwich turns greasy.
  • A minute or two of rest after cooking keeps the cheese from running out the sides when you slice.
03 -
  • Press gently with the spatula while toasting to help the cheese melt evenly without squashing the bread flat.
  • If the cheese filling feels too thick, stir in a teaspoon of milk or cream to loosen it slightly.
  • Make the cheese mixture a day ahead and store it covered in the fridge; bring it back to room temperature before spreading.
Go Back