Goat Cheese Grilled with Honey Chili (Printer-friendly)

Creamy chèvre meets sweet honey and spicy chili flakes between buttery sourdough slices for a tangy, crispy grilled sandwich perfect for lunch or snacking.

# 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 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 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 2 tablespoons honey, 1/2 teaspoon chili flakes, salt, and black pepper. Mix well and adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasonings.
04 - Lay out bread slices and spread softened butter evenly on one side of each slice, which will be the exterior of the sandwiches.
05 - Flip bread slices and spread cheese mixture evenly onto two unbuttered slices.
06 - Layer sliced pear, apple, or figs and arugula or spinach on cheese-covered bread. Drizzle with additional honey.
07 - Top with remaining bread slices with buttered sides facing outward.
08 - Preheat a large nonstick or cast-iron skillet over medium heat for 2 to 3 minutes. Add olive oil if desired.
09 - Place sandwiches in skillet with buttered sides down. Toast 3 to 5 minutes per side, pressing gently with 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 1 to 2 minutes.
11 - Slice each sandwich in half and arrange on plates or serving board.
12 - 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 meets sweet honey and spicy chili in one crisp, buttery sandwich that feels both comforting and elegant.
  • It comes together in under thirty minutes but tastes like you spent an hour crafting something special.
  • The balance of creamy, sweet, and spicy makes every bite interesting without overwhelming your palate.
02 -
  • Room temperature cheese spreads ten times easier than cold—leave it out for twenty minutes before you start.
  • Medium heat is your friend; high heat burns the bread before the cheese has a chance to soften and meld.
  • Pressing gently with the spatula helps the bread make full contact with the pan for even browning and maximum crispiness.
03 -
  • Mix a little cream cheese into the goat cheese if you find chèvre too tangy on its own—it mellows the flavor and makes the filling silkier.
  • Let the sandwiches rest for a minute or two after cooking so the cheese sets slightly and doesn't ooze out when you slice.
  • Use a sharp knife to cut cleanly through the crisp crust without squashing the soft, creamy center.
Go Back