Ultimate hot honey cheese toastie

The late-night snack of your dreams

Is there anything better than diving into a late-night cheese toastie? No. There isn’t.

But this isn’t just any cheese toastie. This is a hot honey cheese toastie layered with goat’s cheese, gouda, shredded mozzarella and a generous amount of butter, all sandwiched between thick slices of sourdough and pan-fried until golden and crisp.

It’s indulgent. It’s a little boujee. It’s got that millennial feel, but minus the avocado and flat white.

Why those cheeses?

It’s all about the structure because a good grilled cheese isn’t random, it needs some structural engineering. 

Goat’s Cheese – Creamy, tangy and a little sharp. It cuts through the richness and pairs beautifully with the sweetness of hot honey. It stops the whole thing from becoming too heavy

Gouda – Mild, nutty and it melts beautifully. It brings depth and that classic comforting cheese-toastie flavour.

Mozzarella – Basically the glue. It gives you that iconic cheese pull and binds everything together without overpowering the other cheeses as it’s mild and creamy. 

Now add them all together and you get salty, tangy, sweet, stretchy, golden perfection.

Why hot honey?

Hot honey adds a gentle chilli warmth. It’s not aggressively spicy so even korma lovers should be ok, but it’s just enough to give that toastie that bit of a kick. 

How to get the perfect level of crispyness 

• Use softened butter and spread it right to the edges

• Medium heat only because if it’s too high you’ll burn the bread before the cheese gets chance to melt

• Press gently with a spatula for even browning

• Flip once golden and cook the second side slowly

Patience is required here, and I know it’s hard. 

What to serve your ultimate cheese toastie with

If we’re going classic, it absolutely needs to be tomato soup – homemade or from the tin (I’m not judging). The acidity of the tomato cuts through the rich cheese and the hot honey without overpowering it. Plus you’ve technically added a vegetable to your meal, so we’re hitting those 5-a-day goals. 

Other delicious pairings:

• Roasted cauliflower soup (smooth, nutty, slightly sweet)

• French onion soup (double down on the cheese and sourdough situation)

• A green salad with lemon dressing if you want the illusion of health

• Crispy potatoes if you’re going full comfort mode (any excuse to throw in a spud tbh)

FAQs

Can I use different cheeses?

Absolutely. The key is balancing them so you get the cheese pull and not a soggy mess, so I’d suggest the following:

• One strong or tangy cheese

• One good melting cheese

• One stretchy cheese

You could swap:

• Goat’s cheese for a cream cheese or ricotta

• Gouda for a cheddar, gruyère or emmental

• Mozzarella for a Monterey Jack

Just make sure at least one melts well otherwise you’ll be sad. We need the melt. 

I don’t have sourdough. What bread can I use?

Any sturdy bread works, so go for something like a bloomer, thick cut loaf, ciabatta or even a brioche if you want something a little sweeter. Just avoid super thin bread as it might not hold the filling. 

How do I make hot honey butter?

Simple, just mix softened butter, runny honey, chilli flakes and a cheeky sprinkle of sea salt. I like a good butter to honey ratio but make yours however you fancy. Little tip – spread on the outside of the bread before frying for an even richer crust.

I’m not a fan of spice. What can I use instead?

You can swap hot honey for:

• Regular honey

• Fig jam (so you still get that sweetness)

• Caramelised onions (a classic and so easy to make from scratch)

• Onion chutney

• A drizzle of maple syrup

You’ll still get sweet-salty balance without the heat.

Can I air fry this?

Yep! But as air fryers can be pretty powerful, you’ll need to keep an eye on your toastie. Set temp at 180°C (350°F) and cook for around 5-8 mins and make sure you flip halfway. You won’t get that same buttery crust as you would in the pan, but it still works!

Can I make this ahead?

Best eaten fresh. But you can assemble the sandwich in advance and cook when ready. Just make sure you don’t end up with soggy bread.