Crispy Prosciutto & Burrata Grilled Cheese (Print)

Crispy prosciutto and luscious burrata nestled in golden, buttery sourdough bread. A gourmet sandwich ready in just 20 minutes.

# Ingredients:

→ Bread & Butter

01 - 4 slices sourdough or rustic country bread
02 - 2 tablespoons unsalted butter, softened

→ Fillings

03 - 4 slices prosciutto
04 - 1 ball burrata cheese (4 ounces), drained
05 - 1/4 cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# Directions:

01 - Lay out bread slices and spread one side of each slice evenly with softened butter.
02 - Heat a large nonstick skillet or griddle over medium heat.
03 - Place prosciutto slices in the dry skillet and cook for 1 to 2 minutes per side until crisp. Transfer to a plate lined with paper towels.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices, buttered side down, on a clean surface. Tear burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if using, and a few grinds of black pepper. Cover with remaining bread slices, buttered side up.
06 - Place sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
07 - Remove from pan, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout.
  • The contrast between crispy prosciutto and silky burrata is completely addictive.
  • You probably have most of what you need already sitting in your kitchen.
02 -
  • Don't skip crisping the prosciutto, it changes the whole texture and keeps it from getting rubbery when the sandwich heats up.
  • Medium heat is your friend here, too high and the bread burns before the cheese warms through.
  • Drain the burrata well before using it or your sandwich will end up soggy.
03 -
  • Use a heavy skillet or press down gently with another pan on top to get that perfectly crispy, even crust.
  • If your burrata is really wet, let it sit on a paper towel for a few minutes before tearing it onto the bread.
  • Try brushing the outside of the bread with a little garlic butter instead of plain for an extra layer of flavor.
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