Crispy Prosciutto & Burrata Grilled Cheese (Printable)

Crispy prosciutto meets luscious burrata between buttery golden sourdough slices.

# What You'll Need:

→ Bread & Butter

01 - 4 slices sourdough or rustic country bread
02 - 2 tablespoons unsalted butter, softened

→ Fillings

03 - 4 slices prosciutto
04 - 1 (4 oz) ball burrata cheese, drained
05 - ¼ cup fresh basil leaves
06 - Freshly ground black pepper, to taste

# How To Make It:

01 - Lay out the bread slices and spread one side of each slice evenly with softened butter.
02 - Heat a large nonstick skillet or griddle over medium heat. Place the prosciutto slices in the dry skillet and cook for 1–2 minutes per side until crisp. Transfer to a plate lined with paper towels.
03 - Wipe out any excess fat from the skillet. 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 remaining bread slices, buttered side up.
04 - Place sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
05 - Remove from pan, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The way the creamy burrata melts into the salty crisp prosciutto creates this incredible contrast of textures and temperatures
  • It takes exactly twenty minutes but tastes like something from a fancy Italian restaurant
  • The recipe is incredibly forgiving, almost impossible to mess up even when you're half asleep like I was
02 -
  • Drain your burrata for at least 15 minutes before using, because excess water will make your bread soggy and ruin that perfect crisp texture
  • Don't crowd the skillet when cooking the prosciutto or it will steam instead of crisp, so work in batches if necessary
  • Let the sandwiches rest for about 60 seconds after cooking before slicing, which keeps the cheese from oozing out immediately
03 -
  • Use a mandoline or very sharp knife to slice your bread evenly, ensuring uniform cooking and preventing that annoying situation where one side burns while the other stays pale
  • If your burrata is particularly cold from the fridge, let it sit at room temperature for 20 minutes before assembling for faster melting
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