Honey Chipotle Butter Grilled Cheese (Printable)

Sourdough bread layered with honey-chipotle butter and sharp cheddar, grilled to a crispy golden finish.

# What You Need:

→ 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 (from above)

# Directions:

01 - Combine softened butter, honey, minced chipotle pepper, adobo sauce, and salt in a small bowl. Stir until smooth and evenly mixed.
02 - Generously spread the honey chipotle butter 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 them. Top with the remaining bread slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
05 - Remove sandwiches from skillet. Let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The spicy-sweet butter combination transforms a humble grilled cheese into something that tastes intentional and restaurant-worthy.
  • It's fast enough for a weeknight dinner but impressive enough to serve when friends stop by unexpectedly.
  • Sharp cheddar paired with honey and smoke creates layers of flavor that linger in the best way.
02 -
  • Medium heat is your friend—I learned this the hard way when impatient me turned the heat up and ended up with burnt outsides and cold cheese insides.
  • Grating your own cheese instead of using pre-shredded makes an enormous difference in how smoothly it melts and how creamy the final bite is.
  • The butter is seasoned already, so don't salt the skillet or add butter to the pan itself; the bread is already generously coated.
03 -
  • Make a batch of the honey chipotle butter ahead of time and store it in a small jar in the fridge—it keeps for two weeks and makes weeknight grilled cheese feel effortless.
  • Press the sandwich very gently while it cooks; too much pressure squeezes the cheese out the sides, and too little means it won't crisp evenly.
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