Goat Cheese Grilled Cheese

5 from 4 votes

Goat Cheese Grilled Cheese is a quick and easy recipe. Perfect for lunch or a weekend brunch! With swiss cheese, goat cheese and pepper jelly.

Prep Time5

Cook Time10

Total Time15

Course: Lunch

Cuisine: Western

Keyword: goat cheese grilled cheese

Servings:

Calories: 695kcal

Butter bread: lay 4 slices of bread on a chopping board and use a butter knife to butter 1 side of each bread slice. Then stack the buttered sides together for each 2 pieces of bread.
Swiss cheese: place 1 slice of swiss cheese on top of the non buttered side of bread for each sandwich.
Goat cheese: spread a layer of goat cheese on top of the swiss cheese for each sandwich.
Pepper jelly: dollop pepper jelly onto the goat cheese and use the back of a spoon to gently spread it into a layer.
Spinach: place 3-4 spinach leaves on top of the pepper jelly for each sandwich.
Swiss cheese: place another piece of swiss cheese on top of the spinach for each sandwich.
Close the sandwich: put the 2nd piece of bread on top of the cheese with the buttered side out for each sandwich.
Cook: place a large frying pan on the stove top, turn the heat to high and transfer in the 2 sandwiches. Let the butter melt and the bread toast for 3-4 minutes on the 1st side. Then use a silicon turner to flip the sandwiches to the other side. Allow this side to also cook for 3-4 minutes.
To serve: once cooked, use a flat turner to transfer the grilled cheese sandwiches to a chopping board. Then use a knife to slice them in halves. Portion onto plates, top with basil leaves and provide balsamic vinegar for dipping.

Note 1 Sourdough: you don't to use the exact same bread that I use. My tip however, is to go for one which is robust, toasts well and where the slices don't have a lot of holes in them.
Note 2 Butter: we have 2 slices of bread per sandwich. We butter each of these slices, but we put them on the outside of the sandwich to help it cook. Not the inside like you would a traditional sandwich for spread.
Note 3 - Goat cheese: this is a bright white soft cheese made from goats milk. It is tangy and smooth. You will need a butter knife to 'spread' it onto the sandwich. It has a unique tangy flavor. If you can't find it in the cheese aisle, head to the deli section and look for it there where the brie and camembert cheese and antipasto platters are.
Note 4 - Pepper jelly: red, sticky, sweet and a little bit spicy. This is a flavorsome fantastic condiment to have in the fridge. It is versatile and works with just about anything and everything. In Australia you will find it in the vinegar and pickles section of the supermarket with the horseradish cream and mint sauces. It is called 'chilli jam'.