Crispy Prosciutto Burrata Grilled Cheese

Last Tuesday, craving hit at midnight and I found myself hovering over the stove while everyone else slept. The burrata spilled everywhere when I tore into it, leaving creamy fingerprints on the countertop, but watching prosciutto curl into delicate ribbons in the pan made me forget the mess entirely. Sometimes the best cooking happens when no ones watching and you can make whatever sounds good right then.

My sister claimed she hated fancy grilled cheese until I made this for her during a rainy weekend visit. She stood in the kitchen doorway, watching the bread turn golden and complaining about the price of burrata, then ate two sandwiches without saying a single word except oh my god between bites. Now she texts me every time she spots burrata on sale at the grocery store.

Ingredients

• Sourdough or rustic country bread: Something with structure that can hold up to all that cheese without getting soggy
• Unsalted butter: Softened to room temperature so it spreads evenly and every inch gets golden
• Prosciutto: The slices will crisp up beautifully and add this incredible salty punch throughout
• Fresh burrata: The creamy interior melts differently than regular mozzarella, creating pockets of pure luxury
• Fresh basil leaves: Optional but adds this bright herbal note that cuts through all the richness

Instructions

Butter your bread:

Spread softened butter on one side of each bread slice, getting all the way to the edges so nothing burns

Crisp the prosciutto:

Cook it in a dry skillet over medium heat for 1 to 2 minutes per side until it curls and gets golden, then set aside on paper towels

Build your sandwich:

Place two slices buttered side down, tear the burrata and scatter it over the bread, then add crispy prosciutto, basil if using, and black pepper

Grill to perfection:

Cook sandwiches for 3 to 4 minutes per side, pressing gently with your spatula until bread is deeply golden and cheese is warm and melty throughout

Save

This sandwich became my go to when friends surprise me with last minute dinner plans. I love watching their faces when they cut into it and see all that creamy burrata spill out, suddenly realizing grilled cheese can be something else entirely.

Making It Vegetarian

Roasted red peppers work beautifully here, bringing that same savory depth without the meat. Sun dried tomatoes add this concentrated sweetness that plays really nicely against the creamy cheese. Sometimes I layer both when I want something extra special.

Bread Selection Matters

Thin sandwich bread will turn into a sad soggy situation under all that cheese and prosciutto. You want something with some chew and structure, a thick cut sourdough or country loaf that can handle the weight. Day old bread actually works great since it wont absorb as much moisture.

Serving Suggestions

A simple green salad with sharp vinaigrette cuts through all that richness perfectly. A crisp white wine like Pinot Grigio keeps things light and refreshing. Sometimes I just serve it with extra napkins and call it dinner.

• Let sandwiches rest for a minute before slicing so the cheese settles slightly
• Drizzle with honey right before serving for this sweet salty magic moment
• Cut diagonally so you can see all those gorgeous layers inside

Save

Hope this sandwich brings you as much joy as its brought me on countless hungry afternoons and late nights.

Recipe FAQs

→ What makes burrata different from regular mozzarella?

Burrata consists of an outer shell of fresh mozzarella filled with soft, creamy stracciatella and cream. This creates an incredibly luscious texture that melts beautifully, adding luxurious richness to each bite.

→ Why cook the prosciutto before adding it to the sandwich?

Crisping the prosciutto concentrates its savory flavor and creates a delightful crunch that contrasts perfectly with the melted burrata. The quick cooking also renders some fat, preventing the sandwich from becoming greasy.

→ Can I make this vegetarian?

Absolutely. Simply omit the prosciutto or substitute with roasted red peppers, sun-dried tomatoes, or even crispy fried eggplant slices for a delicious vegetarian version that maintains the luxurious texture.

→ What bread works best for this sandwich?

Sourdough or rustic country bread provides the ideal structure—hearty enough to hold the filling while developing a beautiful golden crust. The slight tang of sourdough also complements the rich burrata perfectly.

→ How do I prevent the bread from burning before the cheese melts?

Keep the heat at medium and cook patiently for 3-4 minutes per side. Pressing gently with a spatula helps the bread make even contact with the pan, promoting consistent browning and melting.