Ingredients
Scale
- 2 slices rustic sourdough bread
- 2.5 ounces soft goat cheese (chèvre)
- 1 tablespoon unsalted butter, softened
- 1.5 teaspoons liquid honey
- 1/4 teaspoon crushed red chili flakes
- 1 ounce shredded Gruyère cheese (optional, for better melting)
Instructions
- Step 1: Prepare the bread by spreading an even layer of softened butter onto one side of each slice; this will be the exterior of the grilled cheese.
- Step 2: On the unbuttered side of one slice of bread, spread the soft goat cheese evenly across the surface. Sprinkle the shredded Gruyère (if using) over the goat cheese layer.
- Step 3: Drizzle 1 teaspoon of the liquid honey over the cheese filling, followed by the crushed red chili flakes. Place the second slice of bread on top, butter-side up, to complete the sandwich.
- Step 4: Heat a non-stick skillet or griddle over medium-low heat. Place the sandwich in the hot skillet and grill for 3 to 4 minutes until the bottom slice is deeply golden brown.
- Step 5: Carefully flip the sandwich using a spatula. Reduce the heat slightly, and continue grilling for an additional 3 to 4 minutes, pressing gently on the top slice to ensure even contact and proper melting.
- Step 6: Remove the grilled cheese from the skillet when both sides are golden and the filling is oozing. Slice diagonally and serve immediately, drizzling the remaining 1/2 teaspoon of honey on the plate or directly onto the hot sandwich.
Notes
- To revive a cold grilled cheese, reheat it slowly in a dry skillet over low heat or toast it briefly in a 350°F (175°C) oven until the filling is warm and the crust is crisp again.
- Serve this rich sandwich alongside a small arugula salad dressed simply with lemon and olive oil; the peppery leaves and acidity cut beautifully through the sweetness of the honey.
- Since soft goat cheese melts quickly, keep your skillet heat strictly medium-low; this ensures the rustic sourdough develops a deep golden crust without burning.
- For the best crispness, assemble the sandwich right before cooking, but you can measure and prep all ingredients up to 12 hours ahead and store them separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American