Goat Cheese Grilled with Honey Chili (Printable)

Creamy chèvre blended with honey and chili heat, grilled between buttery sourdough for a sweet-spicy, crispy sandwich experience.

# 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, 1/2–3/4 inch thick
04 - 3 tablespoons unsalted butter, softened
05 - 2 teaspoons olive oil

→ Sweeteners & Spice

06 - 2–3 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 - 1–2 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

# Directions:

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 taste; 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. Spread a thin, even layer of softened butter on one side of each slice, which will be the outside surface of each sandwich.
05 - Flip the slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and add a handful of arugula or spinach. Drizzle with a thread 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 2–3 minutes. Swirl in olive oil if desired.
09 - Place sandwiches in the skillet, buttered sides down. Toast for 3–5 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 1–2 minutes.
11 - Slice each sandwich in half. Arrange on plates or a serving board. 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 -
  • The goat cheese brings a tangy creaminess that melts into every bite without feeling heavy.
  • Honey and chili flakes create a sweet-spicy balance that keeps you reaching for another half.
  • It comes together in under half an hour, making it perfect for when you want something special without the fuss.
  • The crisp, buttery sourdough crust gives you that satisfying crunch in every mouthful.
02 -
  • Letting the goat cheese come to room temperature is crucial, cold cheese won't blend smoothly and will leave you with a lumpy, uneven filling.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and you lose that crisp, golden crust.
  • Don't skip the resting step after toasting, it keeps the filling from oozing out the moment you cut into the sandwich.
03 -
  • Press the sandwiches gently but firmly with your spatula while they cook, it helps the cheese spread to the edges and creates better contact with the pan for even browning.
  • If your skillet isn't large enough for both sandwiches, cook them one at a time and keep the first warm in a low oven while you finish the second.
  • Use a serrated knife to slice the finished sandwiches cleanly without squishing the filling out the sides.
  • Leftover cheese mixture keeps in the fridge for up to three days and makes a fantastic spread for crackers or crostini.
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