Goat Cheese Grilled with Honey Chili (Printable)

Crisp sourdough meets tangy goat cheese, sweet honey, and gentle heat for an upgraded classic.

# 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

# How-To Steps:

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 to the cheese mixture. 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 to balance sweetness and spice.
04 - Lay out the bread slices. Spread a thin, even layer of softened butter on one side of each slice, which will become the exterior of the sandwiches.
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 add arugula or spinach. Drizzle with additional honey for 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.
10 - Transfer sandwiches to a cutting board and let rest for 1–2 minutes. Slice each sandwich in half.
11 - 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 Hints:

01 -
  • The tangy goat cheese and floral honey create a flavor contrast that feels both fancy and comforting.
  • Chili flakes add just enough heat to keep every bite interesting without overpowering the creamy filling.
  • It comes together in under thirty minutes but tastes like you spent all afternoon experimenting.
  • The crispy sourdough crust gives you that perfect crunch against the silky cheese.
02 -
  • Softened butter spreads cleanly without tearing the bread, so leave it out for twenty minutes before you start.
  • Medium heat is your friend, too high and the bread burns before the cheese melts, too low and you lose that crispy crust.
  • Room temperature cheese blends smoothly and spreads easily, cold cheese clumps and refuses to cooperate.
  • Resting the sandwich for a minute or two after cooking keeps the filling from oozing out the sides when you slice.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt evenly and the bread crisp up faster.
  • Use a cast-iron skillet if you have one, it holds heat beautifully and gives you an even, golden crust every time.
  • Let the goat cheese and cream cheese sit at room temperature for at least twenty minutes so they blend smoothly without lumps.
  • Drizzle the final honey over the hot sandwich so it pools into the crevices and caramelizes slightly against the warm crust.
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