Preheat your oven to 200C / 400F.
Slice the loaf of bread in half horizontally. You can use the top half for another purpose if you'd like. If you’re doubling this recipe, trim the domed top of the bread to make space for a second grilled cheese.
Place the bread halves on a baking sheet and bake them for around 5 minutes. You want them to start turning toasted and golden brown. Keep an eye on them since oven temperatures can vary.
In a mixing bowl, combine the remaining grilled cheese ingredients: the Kerrygold Mature Cheddar cheese, sour cream, yoghurt, spring onions, and a sprinkle of salt. Mix until you have a stiff paste.
Spread the cheese mixture generously onto the toasted bread. Go for a thick layer; it’s meant to be indulgent!
Place the cheese-covered loaf back onto the lined baking sheet and return it to the oven. Bake for about 10 minutes until the top starts turning golden. If you notice it's taking too much time, switch the oven grill to high for the last 3 minutes.
While the grilled cheese is baking, prepare the hot honey butter. In a small pot, combine the butter, garlic, and Aleppo pepper. Bring it to a gentle bubble just before the bread is finished.
Once baked, take your sandwich out of the oven. If you’re feeling adventurous, top it with sliced jalapeños for an extra kick. Then drizzle the hot honey butter over the top.
Slice your sandwich and serve it while it’s still hot. The warmth of the melted cheese paired with the sweet and spicy honey butter is absolutely heavenly.
