Crispy Prosciutto & Burrata Grilled Cheese (Printable version)

A luxurious twist on classic grilled cheese with crisp prosciutto and luscious burrata nestled in golden, buttery bread.

# Ingredient List:

→ 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 ounces), drained
05 - ¼ cup fresh basil leaves, optional
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 to 2 minutes per side until crisp. Transfer to a plate lined with paper towels.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices, buttered side down, on a clean surface. Tear the burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if using, and a few grinds of black pepper. Cover with the remaining bread slices, buttered side up.
06 - Place the sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
07 - Remove from the pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • It feels like a restaurant splurge but comes together faster than ordering takeout.
  • The contrast between crispy, salty prosciutto and creamy burrata is completely addictive.
  • You only need a handful of ingredients, and most of them you probably already have on hand.
02 -
  • Do not skip crisping the prosciutto, it completely changes the texture and prevents the sandwich from becoming limp and greasy.
  • Medium heat is your friend here, too hot and the bread burns before the cheese melts, too low and you lose that crucial crunch.
03 -
  • Use a cast iron skillet if you have one, the weight helps press the sandwich evenly and creates an incredibly crispy crust.
  • Tear the burrata instead of slicing it, the creamy center distributes more evenly and oozes better when melted.
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