You Ever Just Need a Toasty Goat Cheese Grilled Cheese?
Okay, real talk: I didn’t even like goat cheese as a kid. I thought it was weird—soft cheese from goats? No thanks, pass the cheddar. Then, one rainy Thursday (was definitely a Thursday, no clue why), my friend Amy dropped by with this wild idea for grilled cheese spiked with tangy goat cheese and a little honey. It sounded odd. But one bite? Absolute bliss. And I mean, who knew goats could make cheese so good with a drizzle of honey? Been hooked ever since. Now it’s my go-to “treat myself” lunch, especially on days when the weather’s being a bit of a drama queen.
Why You’ll Love This (Even If the Kids Stare at It Funny)
I make this when I’m craving something cozy but fancier than the American singles. My family goes wild for this combo—well, except my youngest who only likes cheese in pizza form; we’re working on him. The goat cheese melts creamy but with a little tang, and then that honey (which I’ll admit I was skeptical about) just ties it all together. It’s honestly magic. Plus, if I’m out of goat cheese, feta works in a pinch (it’s not the same, but hunger doesn’t care sometimes). Oh, and if you accidentally burn one side? Just call it “extra caramelized.” No one’s judging in this house.
What Goes Into It (Substitutes Welcome)
- 2 slices of sourdough bread (but any bread works – I’ve made it on a bagel once, actually)
- About 2 oz of soft goat cheese – my grandma swears by local stuff, but honestly, the store brand’s fine
- 1–2 teaspoons honey (whatever’s in the cupboard; sometimes I use maple syrup if that’s all I’ve got)
- Butter or olive oil for pan (no hard rules—once I used mayo, and no one even noticed)
- Optional: Handful of baby spinach or rocket (arugula), which I add if I want to pretend I’m eating healthy
- Pinch of black pepper (totally optional, but I do it every time out of habit)
How I Make It (With a Bit of Chaos)
- First off, I butter one side of each slice of bread—not gonna lie, I always get butter on both sides by accident. No biggie, just means more flavor.
- On the unbuttered side, smear on your goat cheese. Don’t worry if it’s a bit crumbly; it’ll melt together. Sometimes, I’ll throw in a bit of cream cheese if the goat cheese is running low (not traditional, but works in a pinch).
- Drizzle a teaspoon of honey right over the cheese. If you want, add the greens now—I just toss them on willy-nilly.
- Sprinkle a little pepper, if you’re feeling it, and then slap the other piece of bread on top. Buttered side up, of course. (I always double check ‘cos I’ve been burned before, literally.)
- Heat a skillet or frying pan over medium heat; I usually go for medium-low since my stove runs hot (almost set the smoke alarm off with these once, whoops!).
- Pop your sandwich in and cook until golden brown, about 3–4 minutes, then flip (carefully—this is where I drop it sometimes). Press down a bit with your spatula—oh, and if cheese oozes out, that’s the best bit to snack on, right?
- Once both sides are all crispy and golden, get it out of the pan. Let it sit a sec—it’s molten inside—then cut and, you know, probably burn your mouth in your eagerness anyway.
- Don’t stress if it looks a little messy. It always kind of does. Still tastes ridiculously good.
Trials, Errors, and Odd Discoveries
- Once tried it with cinnamon sprinkled on—definitely not my best idea. Left it out after that.
- If you get distracted and the honey soaks into the bread for ages, it goes a bit soggy. So, assemble and cook fairly quickly.
- Pressed for time, I’ve microwaved the cheese onto the bread first, then finished in the pan. Wasn’t as crispy, but hey, it worked.
Some Variations I’ve Tried (And One Fail)
- Sometimes I add a slice of roasted red pepper—or even a couple of walnuts for crunch. Super yum.
- Swapped out the honey for hot honey once; wowza, that had some kick.
- Tried adding slices of apple—actually pretty good, but my eldest called it “too healthy.”
- Did NOT love it with smoked salmon. Just…no.
The Stuff You Need (And Some Improv)
- A frying pan or skillet—nonstick makes life easier, but any pan will do if you watch the heat.
- Spatula (in a pinch, I’ve used a big fork—little trickier, but it does the job if you don’t mind a bit of a mess)
- Bread knife, mostly for cutting and feeling like a pro
If You Want to Save Some for Later (Though No Promises)
Honestly, in my house, leftovers are just a rumor. But if you must, the sandwich will keep in cling film or an airtight tin for a day—any longer and it gets mushy. Warm it back up in a pan or toaster oven to crisp it up (microwave makes it a bit sad, but edible). Weirdly, I think cold goat cheese grilled cheese is kind of nice for breakfast, but maybe that’s just me?
How I Like to Serve It (No Plates Required)
I mean, this is basically perfect on its own. But sometimes I’ll cut it in triangles and serve with tomato soup—dipping is half the fun. Or, on the rare occasion I’m feeling fancy, a little salad and a glass of something cold. My aunt tried to serve it with pickles once. Not for me, but people liked it!
Lessons Learned the Hard Way (AKA How Not to Ruin Lunch)
- Don’t crank the heat too high—once I tried to rush because I was starving. The outside charred; the cheese inside still cold. Tragic, honestly.
- Let it rest a minute before biting—or you’ll burn the roof of your mouth (I never learn; do as I say, not as I do).
- Don’t stress over perfect symmetry—some of my best ones are a bit uneven.
Quick Q&A (If You’ve Got More Questions)
- Can I use a different cheese? Totally! I’ve swapped goat cheese for feta, cream cheese, or the odd lump of Boursin. All tasty in their own way. But you might want to dial down the honey with the saltier cheeses.
- What kind of bread works best? Sourdough’s my fave, but whatever you have on hand. White sandwich bread is retro (and my go-to when the cupboards are bare, let’s be honest).
- Can I make this vegan? Yup. Vegan butter and one of those tangy vegan cheeses works fine—add a drizzle of agave or maple if you want. Might not melt perfectly, but honestly, it tastes pretty close.
- Is this suitable for kids? Well, depends on the kid. Mine are on the fence, though the honey gives it a nice sweet kick. Otherwise, serve with tomato soup and they might not even notice the swap!
- Why is my cheese not melting? Sometimes goat cheese won’t go totally gooey like cheddar. That’s normal! Just give it a minute longer, maybe even put a lid on your pan for a sec. And it’s totally fine if it’s a bit firm in the middle.
Let me know if you end up loving it—or if you, like me, start putting honey on all your grilled cheese just because! Actually, now I’m thinking, maybe I’ll go make another one. Texters beware, I’ll have greasy fingers for a bit.
Ingredients
- 4 slices sourdough bread
- 4 oz creamy goat cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, softened
- 2 teaspoons honey, plus more for drizzling
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (optional)
- Pinch of sea salt
Instructions
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1Spread the softened butter evenly on one side of each slice of sourdough bread.
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2In a bowl, mix the goat cheese, mozzarella, black pepper, sea salt, and thyme leaves (if using) until well combined.
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3Divide the cheese mixture between two slices of bread (unbuttered side). Drizzle 1 teaspoon of honey over the cheese on each slice.
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4Top each with the remaining bread, buttered side facing out.
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5Heat a nonstick skillet over medium heat. Cook the sandwiches for 3-4 minutes per side, pressing gently, until golden brown and the cheese is melted.
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6Slice the sandwiches in half, drizzle with extra honey if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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