Goat Cheese Honey Chili Grilled Sandwich (Printable version)

Crispy sourdough with creamy goat cheese, honey, and chili flakes for a sweet-spicy bite.

# 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, 0.5 to 0.75 inch thick
04 - 3 tablespoons unsalted butter, softened
05 - 2 teaspoons olive oil, optional

→ Sweeteners & Spice

06 - 2 to 3 tablespoons honey, plus extra for drizzling
07 - 1 teaspoon crushed red chili flakes

→ Seasoning

08 - 0.25 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 0.5 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 honey, chili flakes, salt, and black pepper to the cheese mixture. Mix well and adjust sweetness and spice to your preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning as needed.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice, which will be the exterior.
05 - Flip the slices and spread the cheese mixture evenly onto two slices on the unbuttered side.
06 - Add sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with a small amount of extra honey.
07 - Top with remaining bread slices, 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.
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 Tips:

01 -
  • The tangy goat cheese melts into pockets of sweetness from the honey, then wakes up with just enough chili to make you reach for another bite.
  • It takes less than thirty minutes but tastes like you spent the afternoon thinking about flavor.
  • You can dress it up with pear slices and arugula or keep it simple with just bread, cheese, and heat.
02 -
  • Let the goat cheese and cream cheese come to room temperature before mixing, or you'll wrestle with cold clumps that refuse to blend.
  • If your bread browns too fast, lower the heat and give the cheese time to soften without scorching the crust.
  • Taste the filling before you assemble, because adjusting honey and chili after the sandwich is built is messy and frustrating.
03 -
  • Press the sandwiches gently with your spatula as they toast, but don't flatten them, you want the cheese to melt without squeezing out the sides.
  • Let the sandwiches rest for a minute or two after cooking so the cheese sets just enough to hold its shape when you slice.
  • If you're making more than two sandwiches, keep the first batch warm in a low oven while you toast the rest.
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