Pin This The smell of butter browning in cast iron always reminds me of trying to impress a friend who swore she hated goat cheese. I figured honey and heat might change her mind, so I toasted sourdough until it crackled, spread tangy chèvre mixed with cream cheese inside, then drizzled honey and scattered chili flakes on top. She took one bite, paused, then asked if I had another slice of bread. Now she requests this sandwich every time she visits.
I made this on a rainy afternoon when I had leftover chèvre from a cheese board and half a loaf of sourdough going stale. I mashed the goat cheese with a little cream cheese to mellow the tang, stirred in honey and chili flakes, then spread it thick between buttered bread. The kitchen filled with the scent of caramelizing crust, and when I bit into the first half, the honey oozed out and mingled with the spice. It became my go-to whenever I want something comforting but a little unexpected.
Ingredients
- Soft goat cheese (chèvre): The star of the filling, tangy and creamy when warmed, but mixing it with cream cheese softens the sharpness and makes it spreadable.
- Cream cheese: Optional but worthwhile for a richer, smoother texture that melts evenly without splitting.
- Sourdough bread: Sturdy enough to hold the filling and crisp beautifully in butter without turning soggy.
- Unsalted butter: Softened butter spreads easily and browns into a golden, crackling crust when you toast the bread low and slow.
- Olive oil: A little swirl in the pan adds extra crispness and a hint of fruity flavor.
- Honey: Balances the tangy cheese and plays off the chili heat, use more if you like it sweeter.
- Crushed red chili flakes: Just enough to warm your tongue without overwhelming the honey, adjust to your heat tolerance.
- Fine sea salt and black pepper: Brighten the cheese and deepen the flavor, taste as you mix.
- Fresh thyme or rosemary: A small handful of chopped herbs adds an earthy note that complements the honey.
- Lemon zest: A few grates lift the filling with brightness, especially nice if you skip the greens.
- Baby arugula or spinach: Tuck a handful inside for a peppery crunch and a bit of color.
- Sliced pear, apple, or figs: Thin slices add juicy sweetness and texture, pears are my favorite with goat cheese.
Instructions
- Mix the filling:
- In a small bowl, mash the goat cheese and cream cheese with a fork until smooth and creamy. Stir in 2 tablespoons honey, half a teaspoon of chili flakes, salt, and a few grinds of black pepper, then taste and adjust the sweetness and heat.
- Add aromatics:
- If using, fold in chopped fresh thyme or rosemary and lemon zest. Taste again and tweak the seasoning until it feels balanced.
- Butter the bread:
- Lay out four slices of sourdough and spread softened butter on one side of each slice, these buttered sides will face out and crisp in the pan. Flip two slices and spread the cheese mixture evenly on the unbuttered side.
- Layer the add-ins:
- If using fruit or greens, arrange thin slices of pear, apple, or figs over the cheese, or tuck in a handful of arugula or spinach. Drizzle a thin thread of extra honey on top for added sweetness.
- Assemble the sandwiches:
- Top each filled slice with a remaining bread slice, buttered side facing out, pressing gently to seal. You should have two sandwiches ready to toast.
- Preheat the skillet:
- Heat a large nonstick or cast-iron skillet over medium heat for a few minutes. Swirl in a bit of olive oil if you want extra crispness.
- Toast the sandwiches:
- Place the sandwiches buttered side down in the skillet and toast for three to five minutes per side, pressing gently with a spatula, until golden brown and crisp. Lower the heat if the bread is browning too fast before the cheese softens.
- 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 on the diagonal.
- 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 the crust is still crackling.
Pin This One evening I made these for a small gathering and set out extra honey and chili flakes so everyone could drizzle and sprinkle to taste. Watching friends customize their own heat and sweetness turned a simple grilled cheese into a conversation, and we ended up toasting a second round because no one wanted to stop eating. It reminded me that the best meals are the ones you can play with and make your own.
Choosing Your Bread
Sourdough holds up best because its sturdy crumb and slight tang complement the goat cheese, but any thick-cut country bread or even a rustic whole grain works as long as the slices are half an inch thick and can handle butter and heat without falling apart. I once tried a soft sandwich loaf and it turned soggy under the weight of the filling, so stick with something with structure.
Balancing Heat and Sweet
Start with less chili and honey than you think you need, then taste the filling before you spread it. You can always stir in more honey for sweetness or extra chili flakes for heat, but its hard to dial back once youve gone too far. I learned this after making a batch so spicy my tongue tingled for an hour, now I add the heat in pinches.
Serving and Pairing
These sandwiches shine on their own but pair beautifully with a simple arugula salad dressed in lemon vinaigrette or a bowl of creamy tomato soup for dipping. If youre serving them for brunch, a sparkling drink or iced herbal tea cuts the richness and refreshes your palate between bites.
- Slice the sandwiches on the diagonal so the filling shows and looks more appealing on the plate.
- Drizzle extra honey and sprinkle chili flakes just before serving for a pop of color and flavor.
- Serve immediately while the crust is still crisp and the cheese is warm and gooey.
Pin This This sandwich has become my answer to boring lunches and last-minute guests, proof that a few good ingredients and a hot skillet can turn into something worth remembering. I hope it does the same for you.
Recipe FAQs
- → Can I make the filling ahead of time?
Yes, mix the goat cheese, cream cheese, honey, 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 application.
- → What bread works best for grilling?
Sourdough or sturdy country bread with thick slices (1/2–3/4 inch) prevents sogginess and creates an exceptional crunch. Avoid soft, airy breads that won't hold up to the heat and filling.
- → How do I prevent the bread from burning before the cheese melts?
Cook over medium heat, not high. If browning too quickly, reduce heat to medium-low and cover the pan briefly for 1-2 minutes—this traps heat to melt the interior without scorching the crust.
- → Can I adjust the sweetness and spice level?
Absolutely. Start with 2 tbsp honey and 1 tsp chili flakes, then taste the filling. Add more honey for sweetness or extra chili flakes for heat. Remember that flavors mellow slightly during grilling.
- → What sides pair well with this?
A simple green salad with vinaigrette cuts through the richness. Tomato soup offers classic comfort. For wine, try a crisp Sauvignon Blanc or off-dry Riesling to complement the tang and spice.
- → Is cream cheese necessary?
It's optional but recommended. Cream cheese tames goat cheese's tang and creates a smoother, more spreadable texture. If you prefer intense chèvre flavor, skip it and use only goat cheese.