Crispy Prosciutto & Burrata Grilled Cheese (Print Version)

Golden sourdough with creamy burrata and crisp prosciutto, ready in 20 minutes.

# 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 - 1/4 cup fresh basil leaves
06 - Freshly ground black pepper, to taste

# Method:

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 and return to medium heat.
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 desired, and a few grinds of black pepper.
06 - Cover with the remaining bread slices, buttered side up.
07 - 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.
08 - Remove from the pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The contrast between salty crisp prosciutto and milky soft burrata is the kind of thing that makes you close your eyes while eating
  • It takes twenty minutes from start to finish but tastes like something from a fancy Italian café
02 -
  • Dry your burrata thoroughly or the bread will get soggy before it has a chance to crisp up
  • Don't skip crisping the prosciutto first that texture contrast is what makes this sandwich sing
03 -
  • Keep your heat at medium not medium high or the bread will burn before the cheese melts through
  • If your burrata seems extra wet wrap it in paper towels for ten minutes before using
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