Honey Chipotle Butter Grilled Cheese (Printable Version)

Sourdough with honey-chipotle butter and sharp cheddar, grilled to a golden, spicy-sweet finish.

# Ingredient List:

→ Honey Chipotle Butter

01 - 3 tablespoons unsalted butter, softened
02 - 1 tablespoon honey
03 - 1 chipotle pepper in adobo sauce, finely minced
04 - 1 teaspoon adobo sauce
05 - Pinch of salt

→ Sandwiches

06 - 4 slices sourdough bread
07 - 1½ cups sharp cheddar cheese, grated (about 150 grams)
08 - Honey chipotle butter (prepared above)

# Directions:

01 - In a small bowl, combine softened butter, honey, minced chipotle pepper, adobo sauce, and salt. Mix until smooth and well integrated.
02 - Spread the honey chipotle butter generously on one side of each sourdough bread slice.
03 - Place two slices buttered side down on a clean surface. Evenly divide grated cheddar cheese over each. Cover with remaining slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese melts fully.
05 - Remove sandwiches from skillet, allow to rest for 1 minute. Slice and serve immediately while hot.

# Expert Advice:

01 -
  • The honey-chipotle butter is genuinely addictive, hitting you with spicy warmth and subtle sweetness in every bite.
  • It comes together in 18 minutes flat, making it perfect for when you want something impressive without the fuss.
  • Sharp cheddar melts into creamy pockets while the sourdough gets crispy enough to shatter a little when you bite down.
02 -
  • Don't use cold butter straight from the fridge—it won't blend smoothly and you'll end up with streaky, uneven flavor.
  • Medium heat is non-negotiable; go too high and your bread blackens before the cheese even thinks about melting.
  • Press gently on the sandwich as it cooks, but don't flatten it into a pancake or you'll squeeze all the cheese out the sides.
03 -
  • Make a double batch of the honey-chipotle butter and keep it in the fridge—it's incredible on scrambled eggs, roasted vegetables, or straight-up cornbread.
  • If you're cooking for more than two people, resist the urge to stack sandwiches in the pan; they need space to crisp properly, so work in batches.
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