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A great and satisfying grilled sandwich does not always mean processed cheese and white bread, and this goat cheese grilled cheese with pear and arugula proves it. This is a crispy, creamy sandwich layered with fresh slices of sweet and grainy pear, peppery arugula, and a drizzle of honey. I just need 5 ingredients and 20 minutes to make something that looks like it belongs in an overpriced artisanal bakery.
This goat cheese grilled cheese with pear and arugula proves that even healthy ingredients can put a new spin on classic comfort foods while preserving key characteristics and maintaining their own identity. Whenever I crave a standard grilled cheese, I try to stay mindful and make my vegan grilled cheese sandwich recipe instead. Both of these are great for quick lunches, and I always recommend pairing them with a bowl of soup.
Once I started adding contrasting flavors to my grilled cheese sandwiches, there was no going back. I started with my grilled cheese with pickles recipe, and received a few weird looks from my family. But after seeing how much I enjoyed them, they rarely had grilled cheese without it. Then I started my obsession with goat cheese and pear. Once again, there were strange looks, but I knew it was just a matter of time before everyone in my house was eating it. It only took a week. Ha!
As a nutritionist, working mom, and busy woman, I love quick, wholesome meals that are easy to make but look and taste luxurious. This goat cheese grilled cheese with pear and arugula is the “treat yo self” of sandwiches. Best of all, each sandwich comes in under 300 calories, with only 8 grams of fat. The combination of arugula, pear, and whole-grain bread provides meaningful amounts of iron, magnesium, folate, potassium, calcium, and essential vitamins. I like using goat cheese as it is lower in fat, and much softer and easier to digest compared to other cheeses.
The balance of contrasting elements, brought together by the right cooking method, is what makes this recipe work so well. The natural tang and creaminess of the goat cheese warm in the panini press, making it spreadable. I add pear for a gentle sweetness and slightly crisp grainy contrast to balance out the cheese.
Arugula brings a much-needed fresh, peppery flavor to the sandwich, which cuts through the creaminess. I use a drizzle of honey to tie everything together with a natural sticky sweetness. Pressing the sandwich in a panini press or weighted grill pan creates a balanced crisp without drying out the ingredients.
I remember the first time I ever gave my kids goat cheese. What a disaster. To be fair, they were still very young and not as knowledgeable as they are now. When my eldest learned that the cheese came from a goat, there was a great protest, followed by them telling me that they do not like cheese that comes from animals. After learning that all the other cheese in our fridge came from cows, there was a meltdown. For a while, I only had vegan cheese in my fridge. I recommend making this sandwich for your next easy dinner. And feel free to substitute it with vegan cheese too!
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🥘 Ingredients
These are the 5 simple, but carefully selected ingredients I use to make my goat cheese grilled cheese with pear and arugula sandwiches:
Whole grain bread: I use a fresh whole grain loaf or baguette. It is best to use bread with a sturdy texture that can withstand pressing just enough to crisp but remain slightly chewy.
Goat cheese: Fresh, creamy goat cheese is the main ingredient in this recipe.
Fresh pear: I use a ripe but firm pear, sliced thin enough to layer across the bread without making the sandwich bulky.
Honey: A small drizzle of honey ties all the flavors of the sandwich together. You could also use my vegan honey.
Fresh arugula: I add a small handful of fresh, washed, and dried arugula for its signature peppery taste. If you prefer a milder flavor, you could also use baby spinach instead.
Seasoning: I keep my seasonings simple and use just salt and black pepper, making sure not to detract
🔪 How To Make
This goat cheese grilled cheese with pear and arugula comes together quickly. I like using a panini press, but a pan works well too. This is how I make it:
Slice baguette: I start by slicing my baguette into 1/2 to 3/4 inch thick slices, then I top one slice with a spread of goat cheese, followed by my pear slices and a drizzle of honey.
Add arugula: Next, I top the pear slices with my arugula and season with salt and pepper.
Finish and press: I close the sandwich with the other slice of bread. Then I spray a grill pan or a panini press with olive oil cooking spray. I grill the sandwich in the press for 3-5 minutes until the bread is crispy and golden brown. If using a pan, I press the sandwich down with a spatula, turn it over, and grill for 3-4 minutes on each side.
My #1 Secret Tip for this goat cheese grilled cheese with pear and arugula recipe is to slice the pear as thin as possible and to use one that is ripe but firm. A pear that is too soft or too thick releases excess moisture into the sandwich, which can make the bread soggy before it has had a chance to crisp.
Other Tips To Keep In Mind:
- Spray, do not butter: I spray the pan or panini press with a light mist of olive oil cooking spray. Butter is way too heavy for this recipe, and will make the bread greasy.
- Press sandwich: If you do not have a panini press, press the sandwich in a pan or place a heavier pan on top as it cooks. The constant pressure creates the crispy exterior.
- Watch the heat: Goat cheese warms up quite quickly, so I keep a close eye on it while it grills. I also do not want the arugula wilting from excessive heat, so I remove my sandwich as soon as the outside is golden and the cheese has just begun to soften.
📖 Variations
This goat cheese grilled cheese with pear and arugula is a great starting point for creativity. These are the versions I have made that taste just as good as the original:
Cheese swap: Not everyone likes goat cheese, so I made this sandwich with whipped feta that has the same consistency. For this variation, I typically omit the salt. My kids love this version, especially when they are in their picky moods.
Apple and brie: I replace the goat cheese with a few slices of brie and use thinly sliced Granny Smith apples instead of pears. For an extra tart filling, I use 1 teaspoon of my cranberry jelly, which I spread over the base layer of bread. This combination has received many compliments.
Hot honey version: Before drizzling the honey over the sandwich, I heat it with 1/2 teaspoon of dried red pepper flakes and 1/2 teaspoon of smoked paprika. My husband loves the spicy sweetness with the creamy goat cheese.
🍽 Serving Suggestions
This goat cheese grilled cheese with pear and arugula is great on its own, but I love serving it for high teas or special lunches. I prefer not serving it with anything overly starchy or heavy and instead focus on wholesome, fresh side dishes that do not overshadow the sandwiches. If you would like to make this for an event or even dinner, I recommend serving it with my garlic parmesan kale chips, which provide a satisfying crunch, and my vibrant vegan Greek salad. This is a great spread for a summer dinner as well.
I love the creaminess of goat cheese, and despite it being much lighter than other cheeses, sometimes it can seem a bit too rich. Last summer, I made grilled goat cheese sandwiches for lunch and balanced the richness with fresh sides that still complemented the sandwich. My kids wanted a citrus salad with avocado and feta, while my husband wanted my vegan broccoli salad for extra fiber. The kind, obliging woman that I am, I made both. There was also a heated debate over which salad paired best. I did not take sides, but I think my kids won that round.
🧊 Storing And ♨️ Reheating
Refrigeration: I wrap any leftover sandwiches in aluminum foil and store them in an airtight container in the refrigerator for up to 2 days. I recommend removing the arugula and replacing it with fresh leaves just before reheating.
Freezing: These sandwiches are not suitable for freezing as the thawing changes the consistency of the ingredients and causes the bread to become soggy.
Reheating: I reheat leftover sandwiches in a toaster oven, air fryer, or back in the panini press for 3-4 minutes until the outside is crispy again.
❓Recipe FAQs
Since this cheese is much softer than regular cheese, I make sure not to spread it to the edges of the bread. Instead, I keep it centered, knowing it will naturally melt and migrate to the rest of the bread. I also make sure not to apply too much pressure if pressing by hand, as this can force the cheese out of the sandwich.
The variety and ripeness make a noticeable difference to the sandwich, which is why I always recommend a firm variety that is ripe. Bosc or Anjou pears work best. Bosc pears have a firmer, denser flesh that does well with the heat without releasing too much liquid. Anjou pears are slightly softer and sweeter, but can work well as long as they are not overripe.
I like breads like whole grain or baguettes, as they have a dense crumb and a sturdy crust. A tight crumb means fewer large air pockets for the cheese and fruit juices to soak into during cooking. Sourdough and whole wheat or seeded loaves work really well for these sandwiches, too.
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Goat Cheese Grilled Cheese with Pear and Arugula
A great and satisfying grilled sandwich does not always mean processed cheese and white bread, and this goat cheese grilled cheese with pear and arugula proves it. This is a crispy, creamy sandwich layered with fresh slices of sweet and grainy pear, peppery arugula, and a drizzle of honey. I just need 5 ingredients and 20 minutes to make something that looks like it belongs in an overpriced artisanal bakery.
Servings: 1 serving
Calories: 285kcal
- My #1 Secret Tip for this goat cheese grilled cheese with pear and arugula recipe is to slice the pear as thin as possible and to use one that is ripe but firm. A pear that is too soft or too thick releases excess moisture into the sandwich, which can make the bread soggy before it has had a chance to crisp.
- Spray, do not butter: I spray the pan or panini press with a light mist of olive oil cooking spray. Butter is way too heavy for this recipe, and will make the bread greasy.
- Press sandwich: If you do not have a panini press, press the sandwich in a pan or place a heavier pan on top as it cooks. The constant pressure creates the crispy exterior.
- Watch the heat: Goat cheese warms up quite quickly, so I keep a close eye on it while it grills. I also do not want the arugula wilting from excessive heat, so I remove my sandwich as soon as the outside is golden and the cheese has just begun to soften.
Serving: 1sandwich | Calories: 285kcal | Protein: 13.7g | Fat: 8g | Saturated Fat: 4.1g | Cholesterol: 13mg | Sodium: 542mg | Potassium: 76mg | Fiber: 5.6g | Sugar: 9.6g