Crispy Prosciutto Burrata Grilled Cheese (Printable)

Golden sourdough filled with melty burrata and crispy prosciutto slices.

# What you'll need:

→ 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 oz), drained
05 - ¼ cup fresh basil leaves
06 - Freshly ground black pepper, to taste

# How-To Steps:

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 1-2 minutes per side until crisp. Transfer to a paper towel-lined plate.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices buttered side down on a clean surface.
06 - Tear burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if desired, and black pepper to taste.
07 - Cover with remaining bread slices, buttered side up.
08 - Place sandwiches in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
09 - Remove from pan, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The way warm burrata turns into something almost sauce like inside the sandwich
  • Crispy prosciutto brings a salty crunch that cuts through all that creaminess
  • Takes twenty minutes start to finish but tastes like something from a fancy Italian cafe
02 -
  • Burrata releases a lot of liquid as it melts, so dont go overboard or your sandwich will get soggy fast
  • Crisping the prosciutto first is non negotiable, otherwise it stays rubbery and weird inside the sandwich
  • Keep the heat at medium so the bread has time to get golden before the cheese escapes completely
03 -
  • Pat your burrata dry with paper towels before using to prevent excess moisture
  • Use a cast iron skillet if you have one for the most even golden crust
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