Crispy Prosciutto Burrata Grilled Cheese

The first time I made this, I was standing in my tiny apartment kitchen wondering if burrata was too fancy to melt between bread slices. That first bite changed everything—the creamy center spilled out, the salty prosciutto crunched, and I realized I'd never look at grilled cheese the same way again.

Last summer, I made these for a rainy Tuesday lunch with my sister. She took one bite, closed her eyes, and said this was the kind of sandwich that makes you cancel your afternoon plans just to savor it properly. We ended up eating at the kitchen counter, watching the rain, talking about how the simplest meals often become the most memorable.

Ingredients

• Sourdough bread: The sturdy texture holds up beautifully to the rich fillings and develops the perfect golden crunch
• Unsalted butter: Softening it first ensures even coverage and that gorgeous golden color
• Prosciutto: Cooking it until crisp transforms it from a delicate cold cut into a salty, smoky element that cuts through the creaminess
• Burrata: The creamy interior melts into everything while the outer layer provides structure
• Fresh basil: Adds a bright, peppery note that balances the richness

Instructions

Prepare your bread:

Spread one side of each slice with softened butter, making sure to cover every inch to the edges

Crisp the prosciutto:

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

Build your sandwich:

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

Grill to perfection:

Cook 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 throughout

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This sandwich became a regular in our house during those months when we needed something comforting but still elegant enough to feel special. There is something about the combination of warm, melted cheese and salty, cured meat that feels like a hug on a plate.

Choosing the Right Bread

I have tried this with everything from white bread to ciabatta, and sourdough remains the undisputed champion. The slight tang cuts through the richness, and the sturdy structure means you get that satisfying crunch without the bread collapsing under all that gorgeous cheese.

The Vegetarian Version

My vegetarian friend swears by swapping the prosciutto for roasted red peppers and adding a thin layer of pesto. It loses the salty punch but gains a sweet, smoky depth that is equally addictive in its own way.

Perfecting the Technique

The real secret is patience. Do not rush the crisping of the prosciutto, and do not flip the sandwich too early. You want that bread to turn a deep, golden brown—that is where all the flavor lives.

• Keep the heat at medium to prevent burning before the cheese melts
• Let the sandwich rest for 1 minute after cooking so the cheese sets slightly
• Use a sharp knife to cut cleanly through the crispy prosciutto

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Serve this sandwich while it is still hot, when the burrata is at its most molten and the prosciutto is at its crispest. It is simple, luxurious, and absolutely perfect.

Recipe FAQs

→ What makes burrata different from regular mozzarella?

Burrata consists of an outer mozzarella shell filled with stracciatella and cream, creating an exceptionally creamy, luscious texture that melts beautifully and adds luxurious richness to grilled sandwiches.

→ Can I use a different type of cured meat?

Absolutely. Crispy pancetta, speck, or even thick-cut bacon work wonderfully. Each brings its own distinct flavor profile while maintaining that essential salty, crisp element.

→ Why should I cook the prosciutto before adding it?

Crisping the prosciutto renders excess fat and concentrates its flavor while creating a satisfying crunch that contrasts beautifully with the soft, melted burrata and tender bread.

→ What's the best bread for this sandwich?

Sourdough or rustic country bread with a sturdy crumb holds up well to grilling. The tangy sourdough flavor complements the rich burrata while providing structure that won't become soggy.

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

Use medium-low heat and be patient. Pressing gently with your spatula helps conduct heat evenly. If needed, cover the pan briefly to trap heat and encourage melting.