In the bowl of a mixer affixed with the paddle attachment, combine the shredded gouda, cream cheese, and black pepper.
Once the mixture is nicely combined, spread an equal amount on 4 pieces of multigrain flax bread. Top with remaining slices of bread to make 4 sandwiches.
Melt 2-3 tablespoons of butter in a large skillet over medium heat until foaming, then griddle the 4 sandwiches until nicely crisped and browned on each side, about 1-2 minutes.
Transfer the sandwiches to a sheet pan with a wire rack. Place in the preheated oven.
In the same skillet, heat the honey until thin.
Add the bacon bits and crushed roasted pecans. Stir to combine.
Remove sandwiches from oven once cheese has melted and sandwiches are golden brown. To serve, spoon an equal amount of the honey bacon pecan mixture atop each grilled cheese and eat with a fork and knife.