Goat Cheese Grilled with Honey Chili (Printable)

Creamy goat cheese blend with honey and chili flakes grilled between buttery sourdough slices for a sweet and spicy savory sandwich.

# 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

→ 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

# How to Make It:

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 thoroughly 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 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 - Layer sliced pear, apple, figs, or arugula and spinach if using. Drizzle with extra honey for added sweetness.
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 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 honey and chili create a sweet-heat balance that feels grown-up and exciting.
  • Goat cheese melts into a creamy, tangy filling that's richer than any cheddar.
  • It takes less than half an hour but tastes like you put real thought into lunch.
  • The buttery, golden crust shatters when you bite in, then gives way to soft warmth.
02 -
  • Let the cheeses come to room temperature before mixing; cold cheese is hard to spread and won't melt as smoothly.
  • Don't skip the rest after cooking, the filling is molten-hot and needs a moment to settle so it doesn't ooze out everywhere.
  • Use medium heat and be patient; too-high heat burns the bread before the cheese gets gooey.
  • Taste your filling before assembling; honey and chili flakes vary in strength, so adjust to your own palate.
03 -
  • Press the sandwiches gently but firmly with your spatula to help the cheese melt and the layers bond together.
  • If your skillet isn't nonstick, wipe it with a paper towel between batches to remove any burnt butter bits.
  • Make extra cheese filling and store it in the fridge; it keeps for up to three days and tastes great on crackers or bagels.
  • For an even crispier crust, brush the bread with melted butter mixed with a tiny bit of olive oil before toasting.
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