Crispy Prosciutto & Burrata Grilled Cheese (Print Version)

Golden sourdough loaded with crisp prosciutto and luscious burrata cheese

# What You 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

# Steps:

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.
03 - 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.
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 3–4 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 -
  • The contrast between warm, melty burrata and shatteringly crisp prosciutto creates something infinitely more than the sum of its parts
  • Ready in twenty minutes but tastes like something from a restaurant that takes reservations three weeks out
02 -
  • Crisping the prosciutto first is nonnegotiable, it creates this salty crunch that you cannot achieve any other way
  • Wiping the skillet after cooking prosciutto prevents the sandwich from tasting overly porky or greasy
  • Pressing too hard will squeeze out all that precious burrata cream, so gentle pressure is key
03 -
  • Drain your burrata for at least 15 minutes before using to prevent a soggy sandwich situation
  • Room temperature ingredients melt more evenly and predictably than cold ones straight from the fridge
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