Crispy Prosciutto Burrata Grilled Cheese

The first time I made this sandwich, I was experimenting with leftover burrata from a dinner party the night before. I had crispy prosciutto already cooked from earlier that afternoon, and something just clicked when I tasted that combination together.

I made these for my sister on a rainy Sunday afternoon when she was feeling under the weather, and she literally moaned after the first bite. She said it was the most comforting thing she had eaten in months, and now she requests them every time she visits.

Ingredients

• Sourdough or rustic country bread: Choose something with a sturdy crumb that can hold up to the creamy burrata without getting soggy, and look for a loaf thats at least a day old for better grilling
• Unsalted butter: Softened to room temperature so it spreads evenly across every inch of the bread surface, ensuring that golden, even browning you want
• Prosciutto: Thinly sliced is best here because it crisps up beautifully in the pan, becoming almost like savory bacon
• Burrata cheese: The creamy interior is what makes this sandwich extraordinary, draining it well prevents your bread from getting soggy
• Fresh basil leaves: These add a bright, herbal note that cuts through all the richness and makes everything taste lighter
• Freshly ground black pepper: A few generous grinds wake up all the flavors and add a subtle heat that lingers

Instructions

Prep your bread:

Spread softened butter generously on one side of each bread slice, making sure you cover every edge for even golden browning

Crisp the prosciutto:

Cook the prosciutto in a dry skillet over medium heat until its curled and crisp, about 1 to 2 minutes per side, then transfer to paper towels to drain any excess fat

Build the sandwiches:

Place two bread slices buttered side down, tear the burrata and distribute it evenly, then layer with crispy prosciutto, basil leaves, and plenty of black pepper before topping with remaining bread

Grill to perfection:

Cook the sandwiches in a clean skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula until the bread is deeply golden and the cheese is warm and melty

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This sandwich became my go to comfort food after a particularly long day at work when I needed something that felt special but did not require hours of effort. Every bite feels like a little hug.

Choosing the Right Bread

I have found that day old sourdough works better than fresh bakery bread because it has lost some moisture and crisps up more beautifully. The slight tang from sourdough also pairs perfectly with the creamy burrata and salty prosciutto, creating layers of flavor that keep you coming back for another bite.

Mastering the Crispy Prosciutto

The secret to perfectly crisp prosciutto is starting with a cold, dry skillet and letting the fat render slowly over medium heat. Do not rush this step because the prosciutto transforms from chewy to almost chip like, adding this incredible salty crunch throughout your sandwich.

Serving Suggestions & Pairings

These sandwiches are rich enough to stand alone with just a simple arugula salad dressed with lemon and olive acid to cut through all that creaminess. A crisp white wine like Pinot Grigio or a light Italian lager complements the salty prosciutto beautifully.

• Slice sandwiches diagonally for easier handling and better presentation
• Let them rest for 2 minutes before slicing so the cheese sets slightly
• A drizzle of honey over the prosciutto before closing the sandwich creates an amazing sweet and salty finish

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There is something so satisfying about taking that first bite and hearing the crunch of the bread, then feeling the creaminess of the burrata follow. Simple luxury at its finest.

Recipe FAQs

→ What makes burrata different from regular mozzarella?

Burrata consists of an outer mozzarella shell filled with stracciatella and cream, creating an incredibly rich, creamy interior that melts beautifully and adds luxurious texture to grilled cheese.

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

Crisping the prosciutto in a dry skillet renders excess fat and concentrates the savory flavor, while providing a satisfying crunch that contrasts perfectly with the melted burrata.

→ Can I make this vegetarian?

Simply omit the prosciutto and substitute with roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for umami flavor without the meat.

→ What's the best bread to use?

Sourdough or rustic country bread works best because their sturdy structure holds up well to the fillings, while providing excellent crunch when buttered and griddled.

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

Use medium heat and press gently with a spatula to ensure even contact. The butter should foam but not brown excessively—if cooking too quickly, reduce heat slightly.

→ What toppings pair well with this sandwich?

A drizzle of honey or balsamic glaze adds sweetness that balances the salty prosciutto, while fresh basil provides bright herbal contrast and visual appeal.