Honey Chipotle Butter Grilled (Printable)

Sourdough bread topped with honey-chipotle butter and melted sharp cheddar for a spicy-sweet golden delight.

# Components:

→ Honey Chipotle Butter

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

→ Sandwiches

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

# Method:

01 - Combine softened butter, honey, minced chipotle pepper, adobo sauce, and salt in a small bowl. Mix until smooth and uniform.
02 - Spread honey chipotle butter generously over one side of each sourdough slice.
03 - Place two bread slices buttered side down on a flat surface. Evenly distribute grated cheddar on top of each slice.
04 - Top with remaining bread slices, buttered side up, to form two sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The honey and chipotle balance each other perfectly—sweet meets smoke without either one bullying the other.
  • Ready in under 20 minutes but tastes like you fussed over it.
  • Sharp cheddar gets creamy and a little bit spicy as it melts, creating pockets of flavor in every bite.
02 -
  • Medium heat is your friend; too hot and the bread burns before the cheese melts, too cool and you end up with a soggy sandwich.
  • Grating your own cheese instead of using pre-shredded means it melts smoother and faster, and the texture is infinitely better.
03 -
  • Make the butter ahead and keep it in the fridge—it's breakfast, lunch, or dinner for the next week, spread on anything toasted.
  • Press the sandwich as it cooks but don't squash it; you want the cheese to meld with the bread, not escape onto your skillet.
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