4 oz soft goat cheese (chèvre), at room temperature
2 oz cream cheese, at room temperature
4 slices sourdough bread, 1/2-3/4 inch thick
3 tbsp unsalted butter, softened
2 tsp olive oil
2-3 tbsp honey, plus extra for drizzling
1 tsp crushed red chili flakes
1/4 tsp fine sea salt
Freshly ground black pepper, to taste
Zest of 1/2 lemon
Baby arugula
Prepare Cheese Filling: Combine goat cheese and cream cheese in a small bowl. Mash with fork or spatula until smooth and creamy, ensuring no lumps remain.
Season Cheese Mixture: Add 2 tbsp honey, 1/2 tsp chili flakes and black pepper. Mix thoroughly and taste. Adjust honey and chili levels to achieve desired sweet-spicy balance.
Add Optional Aromatics: lemon zest if using.
Prepare Bread: Lay out bread slices. Spread thin, even layer of softened butter on one side of each slice (these will become the exterior surfaces).
Assemble Sandwich Fillings: Flip slices and spread cheese mixture evenly onto two slices on the unbuttered side. Layer with arugula if desired. Drizzle lightly with extra honey.
Complete Sandwich Assembly: Top with remaining bread slices, buttered sides facing outward, to form two complete sandwiches.
Preheat Cooking Surface: Heat large nonstick or cast-iron skillet over medium heat for 2-3 minutes. Add olive oil if using for extra crispiness.
Grill First Side: Place sandwiches in skillet, buttered side down. Cook for 3-5 minutes, pressing gently with spatula, until golden brown and crispy.
Grill Second Side: Flip sandwiches carefully and cook second side for 3-5 minutes until equally golden and cheese is melted. Reduce heat if bread browns too quickly.
Rest and Slice: Transfer sandwiches to cutting board and let rest for 1-2 minutes. Slice each sandwich in half diagonally.
