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Gourmet Honey-Drizzled Grilled Cheese with Thyme

An elevated, sweet and savory comfort food classic featuring thick sourdough, melting brie, sharp white cheddar, and a decadent drizzle of honey, sea salt, and fresh thyme.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Gourmet
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Assembly
  • 4 slices artisan sourdough bread thickly sliced
  • 3 tbsp unsalted butter softened, or use mayonnaise
  • 4 oz aged white cheddar cheese freshly grated
  • 4 oz double-cream Brie cheese rind removed, sliced
Sweet & Savory Toppings
  • 2 tbsp honey regular or hot honey
  • 1 tbsp fresh thyme leaves stems removed
  • 0.5 tsp flaky sea salt like Maldon

Equipment

  • Large heavy-bottomed skillet or cast iron pan
  • Spatula
  • Cutting board
  • Cheese grater

Method
 

  1. Prepare your ingredients by slicing the Brie, grating the white cheddar, and ensuring your butter is soft.
  2. Lay out the bread slices and spread the softened butter or mayonnaise evenly over one side of all four slices, reaching the edges.
  3. Flip two slices over (butter side down). Layer the sliced Brie evenly on the unbuttered side, then top with the grated white cheddar.
  4. Place the remaining two slices of bread on top, with the buttered side facing outward.
  5. Heat a large skillet over medium-low heat. Once warm, carefully place the assembled sandwiches into the pan.
  6. Cook slowly for 4-5 minutes until the bottom is deep golden brown and crispy.
  7. Carefully flip the sandwiches and cook for another 4-5 minutes until the second side is crispy and the cheese is completely melted and gooey.
  8. Remove the sandwiches from the pan, let them rest for 1 minute, and then slice them in half.
  9. Immediately drizzle generously with honey, then sprinkle the fresh thyme leaves and flaky sea salt over the top so they stick to the honey. Serve warm.

Notes

Cooking low and slow is key! If your bread is getting too dark before the cheese melts, turn the heat down and cover the pan with a lid to trap steam and melt the cheese faster. Hot honey makes an incredible substitute for regular honey.