Save The first time I made this, it was supposed to be a quick Tuesday night dinner, but the smell of crisping prosciutto filled the entire kitchen and my roommate wandered in asking what restaurant I'd ordered from. That's when I knew this wasn't just any grilled cheese.
I've started making these whenever friends come over for casual dinners, and honestly, watching someone bite through that golden crust into the molten center is one of my favorite kitchen moments. Last time, my friend Sarah literally stopped midconversation and just closed her eyes for a full ten seconds.
Ingredients
- Sourdough or rustic country bread: The sturdy structure holds up to the filling without getting soggy, and those air pockets create extra crispy edges
- Unsalted butter, softened: Soft butter spreads more evenly, ensuring every inch of bread gets that perfect golden crust
- Prosciutto: Pre-crisping it in the pan concentrates the salty flavor and creates these amazing brittle shards throughout the sandwich
- Burrata: The creamy interior stracciatella melts differently than regular mozzarella, creating these luxurious pockets of milky goodness
- Fresh basil leaves: They add a bright, peppery punch that cuts through all that rich cheese and cured meat
Instructions
- Prep your bread:
- Spread one side of each slice generously with softened butter, making sure to reach all the corners so nothing burns
- Crisp the prosciutto:
- Lay the slices directly in a dry skillet over medium heat and cook until they're deeply curled and crispy, about 1 minute per side
- Build your sandwich:
- Place two slices butter-side down, tear and distribute the burrata evenly, layer on crispy prosciutto, basil if using, and a few grinds of pepper before topping with remaining bread
- Grill to perfection:
- Cook in the same skillet over medium heat for 3-4 minutes per side, pressing gently with your spatula until golden and the cheese is oozy
- Serve immediately:
- Let it rest for just one minute before slicing in half so the cheese doesn't escape entirely
Save This sandwich has become my go-to for nights when I want comfort food but need to feel like I'm treating myself. Something about that combination of salty and creamy just hits different.
Choosing the Right Bread
I learned the hard way that soft sandwich bread turns into mush with burrata. You need something with structure and a bit of chew. Sourdough is my favorite because the tanginess plays beautifully with the rich cheese, but any hearty country-style bread will work perfectly.
Temperature Matters
Medium heat is your friend here. Too high and you'll burn the bread before the cheese melts, too low and you'll end up with a greasy, soggy mess. Listen for that gentle sizzle, not an aggressive crackle.
Ways to Customize
Sometimes I'll add a thin layer of fig jam before assembling for a sweet-savory moment, or swap the basil for arugula when I want something with more peppery bite. The burrata is forgiving, so have fun with it.
- A drizzle of balsamic glaze over the prosciutto before adding the cheese
- Thinly sliced pear tucked in with the cheese during autumn months
- A pinch of red pepper flakes if you like a little heat
Save Grab a napkin, pour yourself something cold, and enjoy while it's still molten and ridiculous.
Recipe FAQ
- → What type of bread works best for this sandwich?
Sourdough or rustic country bread is ideal for its sturdy structure and ability to crisp beautifully without becoming brittle. The tang of sourdough also complements the creamy burrata and salty prosciutto perfectly.
- → Can I make this ahead of time?
While best served immediately after cooking, you can assemble the sandwich 30 minutes in advance and refrigerate. Cook right before serving to ensure optimal melting and golden bread texture.
- → How do I prevent the cheese from leaking out?
Distribute the burrata evenly across the bread and avoid overstuffing. Tearing the burrata into smaller pieces rather than using it whole helps contain it during cooking.
- → What's the best way to crisp the prosciutto?
Cook prosciutto in a dry skillet over medium heat for 1-2 minutes per side. It will crisp further as it cools, so avoid overcooking. Pat excess fat with paper towels before adding to the sandwich.
- → Are there vegetarian alternatives for this sandwich?
Absolutely. Substitute prosciutto with roasted red peppers, sun-dried tomatoes, or crispy tempeh. The combination of burrata and caramelized vegetables creates equally delicious results.
- → What wine pairs well with this sandwich?
A crisp white wine like Pinot Grigio or Vermentino complements the creamy burrata and salty prosciutto beautifully. Light Italian lagers also work wonderfully for a casual meal.