Crispy Prosciutto & Burrata Grilled Cheese

The first time I made this was on a rainy Tuesday when I needed something to comfort a friend who had just moved into a new apartment with nothing but a hot plate and a skillet. We ate them standing up in the half-unpacked kitchen, and she declared it better than any restaurant dinner we'd had that month.

I've since learned that the secret is crisping the prosciutto separately, a trick I discovered after one too many soggy attempts. Now I make these for quick weeknight dinners when I want something that feels indulgent without actually requiring much effort at all.

Ingredients

• Sourdough or rustic country bread: The sturdy structure holds up to the melting cheese while developing a beautiful golden crust that shatters when you bite into it.
• Unsalted butter, softened: Spread evenly on each slice ensures that perfect restaurant-style crunch without any soggy spots.
• Prosciutto: Gets transformed into salty crispy chips that add texture and depth to every single bite.
• Burrata cheese: The creamy interior and milky stracciatella exterior melt into this incredible puddle of luxury that ordinary mozzarella just cant match.
• Fresh basil leaves: Add a bright herbal note that cuts through all that richness and makes the whole sandwich sing.
• Freshly ground black pepper: A few generous grinds wake up all the flavors and add a gentle warmth.

Instructions

Butter your bread:

Lay out all four slices and spread one side of each with softened butter, making sure to reach the edges for maximum golden crust potential.

Crisp the prosciutto:

Heat your skillet over medium heat and cook the prosciutto slices for 1 to 2 minutes per side until theyre beautifully crisp and resemble salty bacon chips.

Build your masterpiece:

Place two bread slices butter-side down, tear the burrata and distribute it evenly, then layer on that crispy prosciutto along with basil if you are using it and plenty of black pepper before topping with the remaining bread slices.

Grill to perfection:

Cook each sandwich for 3 to 4 minutes per side, pressing gently with your spatula, until the bread turns a deep golden brown and you can see the burrata starting to ooze out the sides.

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My sister now requests these every time she visits and we have developed this little ritual of eating them while still too hot to handle, burning our fingers exactly the same way every single time.

Making It Vegetarian

When my vegetarian friend comes over I swap the prosciutto for roasted red peppers from a jar, which add a lovely sweetness and smokiness that still gives you that satisfying texture contrast.

Pairing Ideas

A crisp pinot grigio or even a light Italian beer cuts through the richness beautifully, though honestly a simple arugula salad with lemon vinaigrette on the side makes it feel like a proper dinner.

Extra Flavor Boosts

Sometimes I drizzle just a touch of honey inside before closing up the sandwich because the sweet and salty combination is absolutely addictive. Other times a balsamic glaze works wonders too.

• Try adding thinly sliced pear or apple in the fall for seasonal variation.
• A handful of arugula tucked inside adds a peppery bite and fresh element.
• Don't forget to let these rest for a minute before slicing so the cheese has time to settle.

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There is something so deeply satisfying about cutting into these and watching that creamy center spill out, revealing exactly why simple ingredients treated with care often taste better than anything complicated.

Recipe Questions & Answers

→ What makes burrata different from regular mozzarella?

Burrata is fresh Italian cheese with a mozzarella outer shell and a soft, creamy interior stracciatella filling. When heated, the interior becomes exceptionally luscious and spreads throughout the sandwich, creating pockets of rich creaminess that regular mozzarella cannot match.

→ Can I make this vegetarian?

Absolutely. Simply omit the prosciutto and substitute with roasted red peppers, sun-dried tomatoes, or sautéed mushrooms. The burrata provides plenty of richness, so the sandwich remains satisfying without meat. These additions also bring complementary flavors that enhance the Italian profile.

→ Why crisp the prosciutto separately?

Cooking prosciutto in a dry skillet renders excess fat and transforms the texture from chewy to crispy. This technique concentrates the savory flavor and creates a better texture contrast against the creamy burrata. The crisped prosciutto also holds up better when sandwiched between melting cheese.

→ What bread works best for this sandwich?

Sourdough or rustic country bread with substantial structure works beautifully. The sturdy exterior holds up to the butter and filling without becoming soggy, while developing an appealing golden crust. Avoid overly soft bread that may fall apart when pressed.

→ How do I know when the sandwich is done cooking?

Look for deep golden-brown color on both sides and cheese that has melted completely. The bread should feel crisp when tapped with a spatula. You may notice steam escaping from the edges, and the sandwich should slide easily in the pan rather than stick.

→ Can I add other ingredients?

This sandwich pairs wonderfully with arugula for peppery bite, fig jam for sweetness, or caramelized onions for depth. A drizzle of balsamic glaze or honey right before serving adds an acidic or sweet contrast that cuts through the richness.