Goat Cheese Grilled Honey Chili (Print)

Creamy goat cheese and honey with a kick of chili, grilled to perfection in buttery sourdough. A delightful balance of flavors.

# Components:

→ 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, 1/2–3/4 inch thick
04 - 3 tbsp unsalted butter, softened
05 - 2 tsp olive oil

→ Sweeteners & Spices

06 - 2–3 tbsp honey, plus extra for drizzling
07 - 1 tsp crushed red chili flakes

→ Seasonings

08 - 1/4 tsp fine sea salt
09 - Freshly ground black pepper, to taste

→ Optional Add-ins

10 - 1–2 tsp 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 - Combine goat cheese and cream cheese in a small bowl. Mash with fork until smooth and creamy. Add 2 tbsp honey, 1/2 tsp chili flakes, salt, and black pepper. Mix thoroughly and adjust seasoning to taste. Stir in fresh herbs and lemon zest if using.
02 - Butter one side of each bread slice evenly. Flip slices and spread cheese mixture onto two unbuttered slices. Layer with fruit slices and/or arugula if desired. Drizzle with additional honey. Top with remaining bread slices, buttered side facing out.
03 - Preheat large nonstick or cast-iron skillet over medium heat for 2–3 minutes. Add olive oil if using. Place sandwiches buttered side down. Cook 3–5 minutes per side, pressing gently with spatula until golden brown and crisp. Adjust heat if browning too quickly.
04 - Transfer sandwiches to cutting board and rest 1–2 minutes. Slice each sandwich in half. Arrange on plates. Drizzle with extra honey, sprinkle with chili flakes and black pepper, garnish with herbs if desired. Serve immediately.

# Chef Secrets:

01 -
  • The way gooey goat cheese and sharp chili create a sophisticated flavor dance that feels restaurant-quality but takes minutes
  • That perfect moment when crisp sourdough meets warm, melting cheese inside
02 -
  • Cast iron creates the best crust, but nonstick works if you prefer easier cleanup
  • Medium heat is crucial, too high and the bread burns before the cheese melts
03 -
  • Press gently but firmly with your spatula while cooking for maximum cheese contact with the bread
  • A splash of olive oil in the pan helps achieve that deep golden color without burning the butter
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