Save to Pinterest The skillet was already hot when I realized I had goat cheese left over from a dinner party and rotisserie chicken in the fridge. I wasn't planning anything fancy, just lunch, but then I remembered the honey in my pantry and thought about how good it might taste with a little heat. What came together in those twenty minutes turned into something I now crave at least once a week. It's messy, a little indulgent, and somehow both comforting and exciting at the same time.
I made this for my sister one afternoon when she stopped by unannounced. She took one bite, closed her eyes, and said it tasted like something from a café she'd pay fifteen dollars for. We sat at the counter with napkins in our laps because the honey dripped everywhere, laughing about how we should have plated it better. Neither of us cared, we just kept eating and talking until both sandwiches were gone.
Ingredients
- Sourdough bread: The slight tang and sturdy texture hold up beautifully to all the fillings without getting soggy, and it crisps up golden and perfect in the pan.
- Goat cheese: Softened goat cheese spreads easily and melts into a creamy, tangy layer that contrasts beautifully with the sweetness of the honey.
- Cooked chicken breast: Shredded rotisserie chicken works wonderfully here and saves time, but any cooked chicken you have on hand will do the job.
- Honey: This is the base of your hot honey, use a good quality honey because its flavor really shines through.
- Red chili flakes: These bring the heat, start with half a teaspoon and add more if you like things spicy.
- Unsalted butter: Softened butter spreads evenly on the bread and creates that crispy, golden crust when grilled.
- Salt and black pepper: Just a light sprinkle to season the chicken and balance all the sweet and tangy flavors.
Instructions
- Make the hot honey:
- In a small bowl, stir together the honey and chili flakes until well combined. Set it aside and let the flavors mingle while you prep the rest.
- Spread the goat cheese:
- Lay out your sourdough slices and spread the softened goat cheese evenly on one side of each piece. It should go all the way to the edges so every bite gets that creamy tang.
- Build the sandwiches:
- Divide the shredded chicken over two of the slices, then drizzle each generously with the hot honey, saving a little for the end if you like. Sprinkle lightly with salt and black pepper, then top with the remaining bread slices, cheese side down.
- Butter the outsides:
- Spread softened butter on the outside of each sandwich, covering the entire surface. This is what gives you that perfect golden crust.
- Grill until golden:
- Heat a large skillet or griddle over medium heat and place the sandwiches in the pan. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese inside is melty and oozing.
- Slice and serve:
- Remove the sandwiches from the heat, slice them in half, and drizzle with a little extra hot honey if you want more sweetness and spice. Serve them immediately while they're still hot and gooey.
Save to Pinterest One evening I served these with a simple arugula salad and my husband looked at me like I'd just solved world hunger. He said it was the kind of meal that made him feel taken care of, even though it only took twenty minutes. That's when I realized comfort food doesn't have to be complicated, it just has to taste like you meant it.
Choosing Your Bread
Sourdough is my favorite because of its tangy flavor and sturdy structure, but any good quality rustic bread works well here. I've tried this with ciabatta and whole grain, both were delicious, just make sure the slices aren't too thick or they won't crisp up properly. If your bread is fresh and soft, let it sit out for an hour to firm up a bit before grilling.
Making It Your Own
If goat cheese isn't your thing, cream cheese or even fresh mozzarella will give you a milder, creamier melt. I've also added fresh arugula right before serving for a peppery crunch, and once I stirred a little Dijon mustard into the goat cheese just to see what would happen. It was excellent, tangy and sharp in all the right ways.
Serving and Storing
These sandwiches are best eaten immediately, right off the skillet when the cheese is still gooey and the bread is crackling. If you have leftovers, wrap them in foil and reheat in a low oven to avoid sogginess, but honestly they never last long enough in my house to worry about storage.
- Serve with a crisp green salad dressed in lemon vinaigrette to balance the richness.
- Tomato soup on the side turns this into the ultimate cozy meal.
- Extra hot honey in a little dish for dipping is never a bad idea.
Save to Pinterest This sandwich has become my answer to busy weeknights and lazy Saturdays alike, proof that something simple can still feel special. Make it once and I promise it'll end up in your regular rotation too.
Common Recipe Questions
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Simply shred the meat and use it as directed in the sandwich.
- → What can I substitute for goat cheese?
Cream cheese, boursin, or mozzarella are excellent alternatives. Each will give a different flavor profile but will still melt beautifully.
- → How do I make the hot honey less spicy?
Reduce the chili flakes to ¼ teaspoon or omit them entirely for a milder honey drizzle. You can also use regular honey if preferred.
- → Can I make this ahead of time?
While best served fresh, you can prep the hot honey and shred the chicken in advance. Assemble and grill just before serving for optimal texture.
- → What type of bread works best?
Sourdough is ideal for its tangy flavor and sturdy texture, but ciabatta, whole wheat, or thick-cut white bread also work well for grilling.
- → How do I prevent the sandwich from getting soggy?
Ensure the chicken is well-drained and not overly wet. Apply hot honey sparingly and cook over medium heat to achieve a crispy exterior.