Ingredients
Scale
- 2 slices Sourdough or rustic bread
- 2 ounces soft goat cheese (chèvre), crumbled
- 1 tablespoon unsalted butter, softened
- 1 tablespoon honey (preferably raw or wildflower)
- 1 teaspoon cream cheese, softened (optional, for spreadability)
- Pinch of sea salt
Instructions
- Step 1: Prepare the cheese filling by combining the crumbled goat cheese and the softened cream cheese (if using) in a small bowl. Evenly spread this mixture onto one side of one slice of bread. Sprinkle lightly with the pinch of sea salt.
- Step 2: Spread the softened butter evenly on the outer side of both slices of bread. Place the second slice of bread (butter-side up) on top of the cheese mixture to assemble the sandwich.
- Step 3: Heat a non-stick skillet or griddle over medium-low heat. Place the sandwich in the pan and grill for 3 to 4 minutes, until the bottom slice is deeply golden brown.
- Step 4: Carefully flip the sandwich using a spatula. Continue grilling for another 3 to 4 minutes, pressing gently with the spatula, until the second side is golden and the cheese filling is thoroughly warmed.
- Step 5: Remove the grilled cheese from the pan, slice it in half diagonally, and immediately drizzle the entire top surface with the 1 tablespoon of honey before serving warm.
Notes
- Prepare the goat cheese filling ahead and store it tightly covered in the refrigerator for up to 24 hours to save on prep time.
- Since goat cheese doesn't melt traditionally, maintain medium-low heat and press gently during grilling to ensure the core filling warms thoroughly without scorching the rustic bread crust.
- For a perfect savory-sweet balance, serve this grilled cheese alongside a small cup of warm tomato soup or a side salad dressed lightly with balsamic vinaigrette.
- If reheating leftovers, use a toaster oven or air fryer set to 300°F until crisp, making sure to drizzle fresh honey only after it comes out of the heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American