Savor a grilled sandwich with creamy goat cheese, sweet honey, and a kick of chili flakes nestled in crisp sourdough bread.
# 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
07 - 1 tsp crushed red chili flakes
→ Seasoning
08 - 1/4 tsp fine sea salt
09 - Freshly ground black pepper, to taste
→ Optional Enhancements
10 - 1–2 tsp finely chopped fresh thyme or rosemary
11 - Zest of 1/2 lemon
12 - 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 a 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 desired.
02 - Butter one side of each bread slice. Flip slices and spread cheese mixture onto two unbuttered slices. Layer with fruit slices or greens if using, then drizzle with extra honey. Top with remaining bread slices, buttered side facing outward.
03 - Preheat a large nonstick or cast-iron skillet over medium heat for 2–3 minutes. Add olive oil if desired. Place sandwiches buttered side down and cook for 3–5 minutes per side, pressing gently with a spatula, until golden brown and crisp. Reduce heat if bread browns too quickly.
04 - Transfer sandwiches to a cutting board and rest for 1–2 minutes. Slice each sandwich in half. Arrange on plates and drizzle with extra honey. Sprinkle with additional chili flakes and black pepper. Garnish with herb leaves if desired and serve immediately.
