Hot Honey Ricotta Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-01Updated 2026-11-01
Hot honey ricotta grilled cheese with creamy lemon ricotta, mozzarella, and chili honey on crisp sourdough. Make two skillet sandwiches with 20 minutes of active work.
Hot honey ricotta grilled cheese is a golden skillet sandwich with creamy ricotta, stretchy mozzarella, and chili honey that makes an easy sweet and spicy lunch. Lemon zest brightens the mild ricotta without adding lemon juice that could wet the bread. A small drizzle of honey carries the chili heat through the filling, while mozzarella gives this sandwich the melt that ricotta alone does not provide. Prep: 10 minutes | Drain: 10 minutes | Cook: About 10 minutes | Rest: 2 minutes Total: About 32 minutes | Active work: About 20 minutes | Servings: 2 sandwiches Timing allows for draining as a separate period. Very wet ricotta may need 10 more minutes of passive draining. Both sandwiches should fit together in a 12-inch skillet; a smaller skillet requires another grilling batch and about 6 to 8 extra minutes.
How to make Hot Honey Ricotta Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
10 minRest
2 minTotal
22 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Lid that fits the skillet
- Wide spatula
- Fine-mesh sieve
- Small bowls
- Measuring cups and spoons
- Fine grater
- Cutting board
- Knife
Ingredients
- •1/3 cup (80 g) whole-milk ricotta, measured before draining
- •1/4 teaspoon finely grated lemon zest
- •1/8 teaspoon ground black pepper
- •1 small pinch fine salt (about 1/16 teaspoon)
- •2 teaspoons (14 g) honey
- •1/8 teaspoon crushed red pepper flakes
- •4 slices sourdough bread, about 1/2 inch thick and 4 by 5 inches each
- •2 tablespoons (28 g) unsalted butter, softened
- •3 ounces (85 g) low-moisture mozzarella, shredded (about 3/4 cup)
Instructions
- 1
Prepare the filling
Spoon the ricotta into a fine-mesh sieve set over a bowl and let it drain in the refrigerator for 10 minutes. Discard the collected liquid. Move the ricotta to a small bowl and stir in the lemon zest, black pepper, and salt. It should hold a soft mound rather than run off a spoon; if very wet, drain for another 10 minutes. In a separate small bowl, stir the honey and red pepper flakes together. No heating is needed for this quick chili-honey mixture.
- 2
Layer the sandwiches
Spread butter evenly over one side of each bread slice. Place two slices butter-side down on a board. Divide half the mozzarella between them, then spread half the ricotta mixture over each, leaving a 1/2-inch border. Drizzle each with half the chili honey, keeping it away from the edges. Divide the remaining mozzarella over the ricotta. Close with the remaining bread slices, butter-side up.
- 3
Grill and rest
Warm a 12-inch skillet over medium-low heat for about 1 minute. Add both sandwiches side by side without crowding. Cook for 3 to 4 minutes, turn carefully with a wide spatula, and cook for 3 to 4 minutes more, until the bread is golden, the mozzarella has melted, and the ricotta is warm throughout. If the bread browns too quickly, lower the heat; if the center needs more time, cover for 30 to 60 seconds, then uncover to crisp. Transfer to a board and rest for 2 minutes before cutting in half.
Variation
- Bottled hot honey: Replace both the honey and red pepper flakes with 2 teaspoons bottled hot honey. Its heat level may differ. - Milder version: Omit the red pepper flakes and use plain honey. The result is a honey ricotta grilled cheese. - Bread: Use similarly sized, close-crumb Italian bread in place of sourdough. Avoid very thick slices and large holes that let filling escape. - Mozzarella alternative: Use the same weight of shredded Monterey Jack for a different but easy-melting filling. - No lemon: Omit the zest rather than adding juice. The sandwich will be richer and less citrusy. - Part-skim ricotta: It can be used if well drained, although the filling may be less creamy. Do not add milk to loosen it.
Questions and answers
Is ricotta good in grilled cheese?
Yes. Ricotta adds a creamy, softly textured filling, but it does not melt into stretchy strands. Pairing it with low-moisture mozzarella gives this sandwich both creaminess and melt.
How do I keep ricotta grilled cheese from getting soggy?
Drain the ricotta, use low-moisture mozzarella, and keep honey away from the bread edges. Use a moderate layer of filling and grill uncovered except for a brief covered finish if necessary.
Can I use store-bought hot honey?
Yes. Use 2 teaspoons in place of the plain honey and crushed red pepper together. Taste your hot honey first because some brands are much hotter than others.
Does ricotta melt like mozzarella?
No. Ricotta softens and warms while retaining a creamy, slightly grainy texture; mozzarella melts and stretches. The visible ricotta texture in this recipe is expected.
What bread is best for hot honey ricotta grilled cheese?
Sourdough sliced about 1/2 inch thick is sturdy enough to support the soft filling. Choose slices with a fairly close crumb so the honey and cheese stay inside.
Can I prepare the ricotta filling ahead?
Yes. Drain and season the ricotta, then refrigerate it in a covered container for up to 1 day before assembly. If more liquid collects, spoon it off; cold filling may require a little longer over low heat to warm through.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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