Crispy Prosciutto & Burrata Grilled Cheese

The smell of prosciutto crisping in a hot pan is one of those things that stops everyone in the house mid-step. I stumbled into this sandwich on a rainy Tuesday when I had leftover burrata from a dinner party and prosciutto I'd bought on impulse. The combination sounded too fancy to waste on lunch, but I was hungry and curious. What came out of that skillet changed how I think about grilled cheese forever. Sometimes the best recipes are born from refusing to let good ingredients go to waste.

I made this for my sister the first time she visited my new apartment, and she accused me of showing off. The truth is, I was just trying to use what was in my fridge. When she took her first bite and went quiet for a solid ten seconds, I knew I had something worth keeping. We ended up eating them standing at the counter, cheese dripping onto our plates, talking through mouthfuls about how something so simple could taste this good. It became our unofficial catch-up meal after that.

Ingredients

• Sourdough or rustic country bread: The sturdy structure holds up to all that creamy cheese without turning soggy, and the tangy flavor plays beautifully with the richness of the fillings.
• Unsalted butter, softened: Soft butter spreads evenly without tearing the bread, giving you that perfect golden crust every time.
• Prosciutto: Crisping it up first transforms it from silky to shatteringly crunchy, adding texture and concentrating its salty, savory flavor.
• Burrata cheese: This is the heart of the sandwich, its creamy center oozing out when you bite in, turning every mouthful into something luxurious.
• Fresh basil leaves: Optional but highly recommended, they add a bright, peppery note that cuts through the richness beautifully.
• Freshly ground black pepper: Just a few grinds wake up all the other flavors and add a subtle warmth.

Instructions

Prep the bread:

Lay out your four slices and spread the softened butter evenly on one side of each. This is your insurance policy for that crispy, golden exterior.

Heat the skillet:

Set a large nonstick skillet or griddle over medium heat and let it warm up for a minute or two. You want steady, even heat, not a blazing inferno.

Crisp the prosciutto:

Place the prosciutto slices in the dry skillet and let them cook for 1 to 2 minutes per side until they turn crispy and slightly curled. Transfer them to a plate lined with paper towels to drain.

Clean the pan:

Wipe out any excess fat left behind from the prosciutto with a paper towel. You want a clean surface for the sandwich.

Build the sandwiches:

Arrange two bread slices on a clean surface, buttered side down, then tear the burrata and spread it over the bread, top with the crispy prosciutto, basil if using, and a few grinds of black pepper. Cover with the remaining bread slices, buttered side up.

Grill to golden perfection:

Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is warm and starting to ooze. Remove from the pan, slice in half, and serve immediately while everything is still gooey.

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There was a Sunday morning when I made these for a group of friends after a late night, and someone said it tasted like comfort wrapped in butter. That stuck with me. It is not just the flavors, it is the way the sandwich feels, indulgent but not fussy, special but still approachable. We ate them with our hands, cheese stretching from plate to mouth, and it felt like the kind of moment you want to bottle up and keep.

Storing and Reheating

Honestly, this sandwich is best eaten right away, but if you have leftovers, wrap them tightly in foil and refrigerate for up to a day. Reheat in a skillet over low heat, pressing gently, until warmed through and crispy again. The microwave will turn the bread sad and soggy, so avoid it if you can. If you are meal prepping, you can crisp the prosciutto ahead and store it in an airtight container for up to three days.

Customizing Your Sandwich

Once you master the basic version, this sandwich becomes a canvas. I have added fig jam for sweetness, arugula for peppery bite, and even thinly sliced pear when I was feeling adventurous. A drizzle of honey or balsamic glaze before closing the sandwich adds a beautiful sweet-tangy contrast. For a vegetarian version, swap the prosciutto for roasted red peppers or sun-dried tomatoes, and you will still get that punchy, savory depth.

Serving Suggestions

This sandwich does not need much company, but a handful of lightly dressed greens on the side makes it feel like a complete meal. I have served it with a simple tomato soup for dipping, and that combination is dangerously good. A crisp white wine or a light Italian lager cuts through the richness beautifully if you are turning lunch into a small celebration.

• Pair with a simple arugula salad dressed with lemon and olive oil.
• Serve alongside tomato soup for a nostalgic, elevated twist.
• Add a glass of chilled Pinot Grigio or a citrusy IPA to round out the experience.

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This sandwich has a way of making ordinary days feel a little more special. I hope it becomes one of those recipes you turn to when you want something comforting, quick, and just a little bit fancy.

Recipe Questions & Answers

→ Can I prepare this sandwich ahead of time?

You can assemble the sandwich up to 2 hours before cooking and wrap it in plastic wrap. However, grilling it fresh ensures the bread is crispy and the cheese is warm and melty. If pre-assembled, bring to room temperature before cooking.

→ What type of bread works best?

Sourdough and rustic country bread are ideal due to their sturdy structure and ability to crisp beautifully. You can also use brioche for a richer flavor, ciabatta for texture, or thick-cut white bread for a classic approach.

→ How do I prevent the cheese from leaking out?

Ensure your burrata is well-drained before using. Tear it into smaller pieces and distribute evenly to prevent pooling in one spot. Press gently with your spatula while cooking, and avoid cooking at excessively high heat.

→ Is there a vegetarian substitute for prosciutto?

Absolutely. Roasted red peppers, sun-dried tomatoes, caramelized onions, or crispy tempeh bacon are excellent alternatives that maintain the sandwich's sophistication and add complementary flavors.

→ What wine pairs well with this sandwich?

Crisp white wines like Pinot Grigio or Vermentino complement the richness beautifully. A light Italian lager or sparkling cider also works wonderfully, balancing the creamy cheese and salty prosciutto.

→ Can I use regular mozzarella instead of burrata?

While burrata's creamy center is ideal, fresh mozzarella or buffalo mozzarella work as substitutes. Burrata provides a luxurious, flowing texture that elevates this sandwich, so it's worth seeking out if possible.