Crispy Prosciutto & Burrata Grilled Cheese (Printer-Friendly)

Crispy prosciutto and luscious burrata nestled in golden, buttery sourdough for an elegant Italian-American grilled 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 ball burrata cheese (4 ounces), drained
05 - ¼ 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 plate lined with paper towels.
04 - Wipe out any excess fat from the skillet with a paper towel.
05 - Arrange two bread slices, buttered side down, on a clean work surface.
06 - Tear burrata cheese and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if using, and several grinds of black pepper.
07 - Cover with remaining bread slices, buttered side up.
08 - Place 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 melted.
09 - Remove from pan, slice in half diagonally, and serve immediately.

# Expert Suggestions:

01 -
  • It transforms an ordinary sandwich into something that feels like it came from an Italian restaurant
  • The texture combination of crispy bread, salty cured meat, and creamy cheese is honestly addictive
  • Takes only 20 minutes but tastes like you put way more effort into it
02 -
  • Do not skip crisping the prosciutto first, otherwise it stays rubbery and weird inside the sandwich
  • Wiping the skillet after cooking the prosciutto prevents the sandwich from absorbing too much pork fat and becoming greasy
  • Burrata releases more liquid than regular cheese, so do not wait too long to serve or the bread can get soggy
03 -
  • Let the burrata drain in a colander for about 15 minutes before using to prevent your sandwich from getting soggy
  • Keep the heat at medium, not medium high, because the bread needs time to crisp all the way through before the cheese burns
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