Goat Cheese Grilled Cheese with Honey (Printable)

Crisp buttery sourdough meets tangy goat cheese, sweet honey, and warming chili flakes in this upgraded grilled cheese.

# Ingredient List:

→ 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 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

# 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. 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 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.
05 - Flip the bread slices and spread cheese mixture evenly onto two slices on the unbuttered side.
06 - Layer sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with additional honey for enhanced sweetness.
07 - Top with remaining bread slices with 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. 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 Advice:

01 -
  • Tangy goat cheese and sweet honey create a flavor balance that feels restaurant-worthy without any fuss.
  • The chili flakes add just enough heat to keep things interesting without overpowering the creamy filling.
  • Sourdough crisps up beautifully and holds everything together even when the cheese gets gloriously melty.
  • It comes together in under half an hour, making it perfect for a weekend lunch or a cozy weeknight treat.
02 -
  • Softened butter spreads cleanly and toasts evenly, cold butter tears the bread and makes a mess.
  • Medium heat is your friend, too high and the bread burns before the cheese melts, too low and it steams instead of crisping.
  • Letting the sandwich rest for a minute or two before slicing keeps the filling from sliding out all over the cutting board.
  • Taste the cheese mixture before assembling so you can adjust the honey and chili to your liking, it's much easier to fix now than later.
03 -
  • Press down gently with the spatula as the sandwich toasts to help the cheese spread and the bread crisp evenly.
  • If the bread is browning too fast, lower the heat and give the cheese more time to melt, patience makes all the difference.
  • Room-temperature cheese spreads easily and melts smoothly, cold cheese clumps and never quite gets creamy.
  • A final drizzle of honey and sprinkle of chili flakes after slicing adds a burst of flavor and makes the sandwich look as good as it tastes.
Go Back