Goat Cheese Grilled with Honey Chili (Print version)

Crispy sourdough layered with tangy goat cheese, cream cheese blend, honey, and spicy chili flakes for an elevated lunch.

# 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

# 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. Mix thoroughly and taste; adjust honey and chili to 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 for the exterior.
05 - Flip the slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced fruit and greens if using. Drizzle with a thin stream of extra honey for added sweetness.
07 - Top with remaining bread slices, buttered side 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. Lower heat if bread browns too quickly before cheese softens.
10 - Transfer sandwiches to a cutting board and allow to rest for 1 to 2 minutes.
11 - Slice each sandwich in half diagonally. 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 creamy richness that cling to every bite of crisp sourdough.
  • Honey and chili flakes create a sweet heat balance that feels both comforting and exciting.
  • It comes together in under half an hour but tastes like something you'd order at a café.
  • You can dress it up with pear slices or keep it simple, and it works beautifully either way.
02 -
  • Room temperature cheese spreads infinitely easier than cold cheese, which tears the bread and clumps unevenly.
  • Medium heat is your friend, too high and the bread burns before the cheese has a chance to soften and meld.
  • Letting the sandwich rest for a minute after cooking keeps the filling from sliding out the moment you cut into it.
  • If you skip the cream cheese, the goat cheese alone can be a bit crumbly, so press the sandwich together firmly before it hits the pan.
03 -
  • Press the sandwich gently but firmly with your spatula while it toasts to help the filling spread to the edges and the bread crisp evenly.
  • If you want a more indulgent version, brush the outside of the bread with melted butter mixed with a tiny bit of olive oil for an even richer crust.
  • Make extra cheese filling and keep it in the fridge, it's wonderful spread on crackers or stirred into scrambled eggs the next day.
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