Save to Pinterest I was standing at the counter one rainy Tuesday, staring at leftover chicken and a jar of hot honey someone had brought me from a food market. I had goat cheese in the fridge, good bread, and zero energy for anything complicated. What came out of that skillet twenty minutes later made me actually laugh out loud, it was that good. The creamy tang of goat cheese against the sweet heat of honey, all wrapped in crispy, buttery sourdough, felt like a small rebellion against boring lunches. I've been making it ever since, sometimes for myself, sometimes to impress people who think grilled cheese is just for kids.
The first time I made this for a friend, she took one bite and immediately asked if I'd been hiding some secret cooking skill from her. I hadn't, I'd just learned that good ingredients don't need much fussing. We ate them standing over the cutting board, too impatient to sit down, and she kept reaching for the jar of hot honey to drizzle more on top. That's when I realized this sandwich doesn't just fill you up, it makes you feel like you did something right, even on a day when nothing else went to plan.
Ingredients
- Sourdough bread: The slight tang and sturdy texture hold up to all the melty, drippy filling without turning into mush, and it crisps up beautifully in butter.
- Goat cheese: Softened goat cheese spreads easily and melts into a creamy, tangy layer that's way more interesting than anything you'd slice from a block.
- Unsalted butter: Softened butter spreads thin and even, giving you that perfect golden crust without any burnt spots or sad pale patches.
- Cooked shredded chicken: Rotisserie chicken is your best friend here, already seasoned and tender, ready to soak up honey and spice.
- Hot honey: This is where the magic happens, sweet with a slow building kick that makes every bite a little adventure.
- Chili flakes: A pinch mixed in and a little sprinkled on top adds just enough heat to remind you this isn't your average sandwich.
- Salt and black pepper: Just a touch to wake up the chicken and balance all that sweetness.
Instructions
- Season the chicken:
- In a bowl, toss your shredded chicken with a tablespoon of hot honey, half a teaspoon of chili flakes, and a pinch of salt and pepper. Mix it well so every shred gets coated in that sweet, spicy glaze.
- Butter the bread:
- Spread a thin, even layer of softened butter on one side of each slice of sourdough. Don't skip the edges, they need love too.
- Build the base:
- Lay two slices buttered side down on your counter and spread half the goat cheese evenly on each. It should be soft enough to smear without tearing the bread.
- Add the chicken:
- Divide the hot honey chicken mixture between the two slices, spreading it out so every bite gets some. Press it gently into the goat cheese so it sticks.
- Drizzle and crumble:
- Drizzle the rest of the hot honey over the chicken, then crumble any leftover goat cheese on top for extra creamy pockets.
- Close it up:
- Place the remaining bread slices on top, buttered side facing up. Press down gently so everything holds together.
- Grill to golden perfection:
- Heat a skillet over medium and lay the sandwiches in carefully. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese has melted into gooey heaven.
- Finish and serve:
- Slide them onto a cutting board, slice in half, and sprinkle with extra chili flakes if you're feeling bold. Serve hot, preferably while you're still standing at the stove.
Save to Pinterest 
Save to Pinterest I made this sandwich on a Sunday afternoon when my sister came over unannounced and hungry. She's the kind of person who usually eats plain toast and calls it lunch, but she finished hers in about four bites and asked if I had more bread. Watching her lick hot honey off her fingers and admit that maybe I knew what I was doing in the kitchen felt better than any compliment I'd gotten all week. Food that surprises people, that makes them stop scrolling and just eat, that's the kind of cooking I want to keep doing.
What to Serve It With
This sandwich is rich and satisfying, so I like to pair it with something crisp and light. A simple arugula salad with lemon juice and olive oil cuts through the creaminess perfectly, or a bowl of tomato soup if you're feeling nostalgic. Sometimes I'll just eat it with a handful of pickles on the side, the sharp brine is a nice contrast to all that sweet heat. Keep it simple and let the sandwich be the star.
How to Store and Reheat
Grilled cheese is always best fresh, but if you have leftovers, wrap them tightly and keep them in the fridge for up to a day. Reheat in a skillet over medium low heat, pressing gently, until warmed through and crispy again. Don't use the microwave unless you enjoy sad, soggy bread. If you're meal prepping, you can mix the chicken filling ahead and keep it refrigerated, then assemble and grill fresh when you're ready to eat.
Make It Your Own
Once you've made this a few times, start playing around. I've added fresh basil leaves for a pop of green, thinly sliced red onion for sharpness, even a handful of baby spinach for something almost healthy. If you can't find hot honey, just mix regular honey with extra chili flakes or a tiny dash of hot sauce. Swap the goat cheese for cream cheese or ricotta if that's what you have, it'll still be delicious. The bones of this recipe are flexible, so trust your instincts and use what makes you happy.
- Try adding a few leaves of fresh basil or arugula inside for a peppery bite.
- If you like things spicier, add a pinch of cayenne to the chicken mixture.
- Substitute whole grain or multigrain bread if you want something heartier.
Save to Pinterest 
Save to Pinterest This sandwich has earned a permanent spot in my weekly rotation, right up there with scrambled eggs and pasta with whatever's in the fridge. It's proof that you don't need a long ingredient list or fancy techniques to make something that feels special, just good bread, a little heat, and the willingness to trust that simple things done well are often the best things of all.
Common Recipe Questions
- → Can I use a different type of bread?
Yes, any sturdy bread works well. Try ciabatta, whole grain, or French bread for a similar crispy texture and structure.
- → What can I substitute for goat cheese?
Cream cheese, feta, or even sharp cheddar are great alternatives. Each will bring a different flavor profile while maintaining creaminess.
- → How do I make hot honey at home?
Mix regular honey with chili flakes or a dash of hot sauce. Let it sit for 10 minutes to infuse the heat into the honey.
- → Can I prepare the chicken mixture ahead of time?
Absolutely. Prepare the chicken mixture up to 2 days in advance and store it covered in the refrigerator until ready to assemble.
- → What should I serve with this sandwich?
A simple arugula salad, tomato soup, or crispy sweet potato fries pair beautifully with the sweet and spicy flavors.
- → How do I prevent the bread from burning?
Cook over medium heat and press gently with a spatula. This ensures even browning and gives the cheese time to melt without scorching the bread.