Goat’s Cheese, Honey and Walnut Grilled Cheese Sandwich from The Cheese Life (V)

By Erin Brown
Related Categories: Cookbook Confidential

“Lots of people claim they don’t like goats’ cheese, but this sandwich will convert them! The secret is to get the right balance of flavours. The amount of honey is crucial. Take the recipe below as a guideline, but don’t be afraid to add a little more honey if your cheese is more mature or has a stronger, more “goaty” taste to it. We use Rosary, made by Chris and Clare Moody in Wiltshire. But any fresh goats’ cheese without a rind will do. The softer and creamier the better.“ Mathew Carver and Patrick McGuigan, authors of The Cheese Life

50g (1.oz) salted butter

leaves from 2 rosemary sprigs,

finely chopped

4 sourdough bread slices

180g (6.oz) soft goats’ cheese

40g (1.oz) walnut pieces

3 tablespoons honey

Melt the butter in a pan. Add the rosemary leaves to the melted butter and simmer over a low heat for 5 minutes until the butter begins to turn a light shade of green. This means the rosemary is doing its job and imparting its flavour.

Using a pastry brush, butter the outside of each slice of bread with the melted rosemary butter, leaving nothing in the pan.

Flip over two of the slices of bread and spread the goats’ cheese across them in a nice thick layer, then add the walnuts and drizzle with the honey.

Top with the other two slices, ensuring the buttered side is on top, then fry. Place the sandwiches in the pan. Cook for 3–4 minutes, applying pressure to the top of the sandwiches using a spatula or fish slice (or see opposite) while they are cooking, as this will help the cheese to melt.

Flip the sandwiches over and cook on the other side for another 3–4 minutes. When both sides are golden brown and the cheese is oozing out, you’re done.