Pin it My neighbor left a wedge of chèvre on my counter with a note that read, "Try this." I had no plan, just curiosity and sourdough that needed using. I smeared the tangy cheese onto buttered bread, drizzled honey on a whim, and tossed on chili flakes because they were within reach. The first bite was a revelation: creamy, sweet, spicy, crisp.
I made this for a friend who swore she hated goat cheese. She took one cautious bite, then another, and then asked for the recipe before she even finished. The honey softened the tang, the chili added just enough intrigue, and the buttery bread sealed the deal. Sometimes the best conversions happen over a hot skillet.
Ingredients
- Soft goat cheese (chèvre): Brings a distinctive tang and creamy texture that melts beautifully; let it sit at room temperature for easier mixing.
- Cream cheese: Optional but highly recommended for a milder, silkier filling that balances the goat cheese.
- Sourdough bread: Its sturdy crumb and slight tang complement the cheese and resist sogginess; choose slices about half an inch thick.
- Unsalted butter: Essential for achieving that golden, crisp exterior; soften it first for easy spreading.
- Olive oil: A teaspoon or two in the pan adds extra crunch and a subtle fruity note.
- Honey: The sweet counterpoint to the tangy cheese and spicy chili; adjust to taste and save some for drizzling at the end.
- Crushed red chili flakes: A pinch to a teaspoon gives warmth without overwhelming; start small and add more if you like heat.
- Fine sea salt and black pepper: Simple seasonings that bring all the flavors into focus.
- Fresh thyme or rosemary: Optional but lovely; a small amount of chopped herbs adds an aromatic layer.
- Lemon zest: A touch of brightness that lifts the richness of the cheese.
- Baby arugula or spinach: Adds a fresh, peppery bite and a pop of green.
- Sliced pear, apple, or figs: Thinly sliced fruit introduces a sweet, juicy contrast that pairs beautifully with the cheese.
Instructions
- Mix the cheese filling:
- In a small bowl, mash together the goat cheese and cream cheese (if using) with a fork until smooth and creamy. Stir in 2 tablespoons of honey, half a teaspoon of chili flakes, salt, and a few grinds of black pepper, then taste and adjust the sweetness and heat to your liking.
- Add herbs and zest:
- If you are using fresh thyme, rosemary, or lemon zest, fold them in now and taste again. These small touches add depth without overpowering the cheese.
- Prepare the bread:
- Lay out your four slices of sourdough and spread softened butter evenly on one side of each slice; these buttered sides will face the skillet. Flip two slices over and spread the cheese mixture on the unbuttered side.
- Layer optional add-ins:
- If you are adding sliced pear, apple, figs, or greens, arrange them gently over the cheese and drizzle with a little extra honey. Top with the remaining bread slices, buttered side facing out, to form two sandwiches.
- Preheat the skillet:
- Set a large nonstick or cast-iron skillet over medium heat and let it warm for 2 to 3 minutes. Swirl in a little olive oil if you want extra crispiness.
- Toast the sandwiches:
- Place both sandwiches in the hot skillet, buttered sides down, and cook for 3 to 5 minutes per side, pressing gently with a spatula. Lower the heat if the bread browns too fast before the cheese has a chance to soften and meld.
- Rest and slice:
- Transfer the sandwiches to a cutting board and let them rest for a minute or two so the filling settles. Slice each sandwich in half.
- Garnish and serve:
- Arrange the halves on plates or a serving board, drizzle with extra honey, and sprinkle with a pinch of chili flakes, black pepper, and fresh herb leaves if you like. Serve immediately while still warm and crisp.
Pin it One rainy afternoon, I made these sandwiches for myself and ate one slowly at the kitchen table, savoring every bite. The honey dripped onto my plate, the chili warmed my throat, and the sourdough crunched under my teeth. It was one of those rare moments when a simple meal felt like an act of self-care.
Choosing Your Bread
Sourdough is my go-to because its tangy flavor complements the goat cheese and its sturdy crumb holds up to the creamy filling without turning soggy. Country bread, levain, or a rustic white loaf work just as well, as long as the slices are thick enough to provide structure. Avoid soft sandwich bread; it will collapse under the weight of the cheese and become mushy in the pan. If your bread is very fresh, consider toasting the slices lightly before assembling to give them a head start on crispness.
Balancing Sweet and Heat
The magic of this sandwich lies in the interplay between honey and chili flakes, so start conservatively and taste as you go. If you prefer a mild sandwich, use just a pinch of chili and a generous drizzle of honey. For a bolder version, increase the chili to a full teaspoon and cut back slightly on the honey. I have found that a final drizzle of honey on the finished sandwich brings everything together and allows each bite to be slightly different, with pockets of pure sweetness against the gentle heat.
Serving and Pairing Ideas
This grilled cheese shines on its own, but it also pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or a bowl of creamy tomato soup for dipping. I have served it alongside roasted beet salad, and the earthy sweetness of the beets echoed the honey in the sandwich. For a light lunch, cut the sandwiches into quarters and arrange them on a platter with fresh fruit, olives, and a handful of mixed greens.
- Serve with a crisp white wine or sparkling water with lemon for a refreshing contrast.
- Add a side of pickles or cornichons to cut through the richness of the cheese.
- Pair with a handful of lightly salted chips or roasted vegetables for a complete meal.
Pin it Every time I make this sandwich, I remember that first accidental bite and how something so simple can surprise you. I hope it does the same for you.
Recipe FAQs
- → Can I make the cheese filling ahead of time?
Absolutely. Mix the goat cheese, cream cheese, honey, chili flakes, and seasonings up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before spreading for easier assembly.
- → What type of bread works best?
Sourdough or sturdy country bread performs best because their dense structure holds up well to the generous cheese filling and butter-grilling process. The bread should be sliced at least ½-inch thick to prevent sogginess while developing a crisp, golden crust.
- → Is the heat level adjustable?
Yes, start with ½ teaspoon of chili flakes if you prefer mild heat, or increase to 1 teaspoon for more spice. The honey naturally balances the heat, so taste your cheese mixture before assembling and adjust both elements to your preference.
- → Can I add other ingredients?
Fresh herbs like thyme or rosemary add aromatic depth, while thinly sliced pear, apple, or fresh figs provide sweetness and texture. Baby arugula or spinach introduces a peppery bite and fresh contrast to the warm, rich filling.
- → How do I prevent the bread from burning before the cheese melts?
Cook over medium heat and press gently with your spatula to ensure even contact with the pan. If the bread browns too quickly, reduce the heat slightly. Covering the pan for the last minute helps melt the cheese without over-browning the crust.
- → What should I serve alongside?
A simple green salad with vinaigrette cuts through the richness, while tomato soup creates a classic comfort pairing. For lighter fare, a few pieces of fresh fruit or a small side of mixed greens work beautifully.