Crispy Prosciutto & Burrata Grilled Cheese (Printable Version)

Luxurious grilled cheese with crispy prosciutto and creamy burrata on buttery sourdough bread. Elegant, quick, and utterly delicious.

# 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 ball burrata cheese (4 ounces), drained
05 - 1/4 cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# 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 paper towel-lined plate.
04 - Wipe out any excess fat from the skillet with a clean paper towel.
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.
06 - Cover with the remaining bread slices, buttered side up.
07 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is warm and melty.
08 - Remove from the pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The contrast between salty crisp prosciutto and milky burrata creates something entirely new
  • It comes together in under twenty minutes but tastes like something from a restaurant
02 -
  • Wiping the skillet after cooking the prosciutto prevents the sandwich from tasting overly porky
  • Burrata releases more liquid than other cheeses, so do not overfill or the bread will get soggy
03 -
  • Drain the burrata on paper towels for ten minutes before using to prevent excess moisture
  • Use a knife to spread the softened butter rather than melting it directly in the pan for more even coverage
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