Goat Cheese with Honey & Chili (Printable view)

Creamy goat cheese, honey, and chili flakes melted between crispy sourdough slices for a sweet and spicy sandwich.

# What You Need:

→ Dairy & Cheese

01 - 4 ounces soft goat cheese (chèvre), at room temperature
02 - 2 ounces 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:

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 well and taste; adjust honey and chili to preference.
03 - Stir in fresh herbs and lemon zest if desired. Taste and adjust seasoning.
04 - Lay out bread slices and spread a thin, even layer of softened butter on one side of each slice (these will be the outer sides).
05 - Flip the slices and spread the cheese mixture evenly onto two slices on their unbuttered sides.
06 - Add sliced pear, apple, or figs if using, and a handful of arugula or spinach. Drizzle with extra honey for added sweetness.
07 - Top with remaining bread slices with buttered sides 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 with 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 let rest for 1 to 2 minutes.
11 - Slice each sandwich in half and 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 Advice:

01 -
  • Goat cheese brings a creamy tang that melts into pockets of pure luxury against crisp sourdough.
  • The honey and chili combo hits that elusive sweet-spicy-savory balance most recipes only dream about.
  • It comes together in under half an hour but tastes like something you'd order at a cafe with cloth napkins.
  • You can dress it up with fruit and greens or keep it simple, and either way it feels special.
02 -
  • Room temperature cheese spreads cleanly and melts evenly, cold cheese will tear your bread and leave cold pockets in the center.
  • Medium heat is your friend, too high and the bread burns before the filling warms, too low and you lose that essential crunch.
  • Taste the filling before you assemble, once it is sealed inside bread you cannot fix an imbalance of sweet or spice.
  • Do not skip the resting step, cutting too soon turns your beautiful sandwich into a molten landslide.
03 -
  • Press the sandwiches gently but steadily with your spatula as they cook, it encourages even contact and speeds up the melt without squashing the filling out the sides.
  • If your skillet is small, cook one sandwich at a time so you can monitor the heat and color without rushing.
  • A cast-iron pan holds heat beautifully and creates the crispiest crust, but nonstick works perfectly if you prefer easier cleanup.
  • Leftover filling keeps in the fridge for three days and makes an excellent spread for crackers or crostini.
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