Crispy Prosciutto & Burrata Grilled Cheese

The first time I made this, I was craving something fancy but only had ten minutes and random bits from a cheese board. It was a rainy Tuesday, and the burrata had been sitting in my fridge begging to be used. The way those creamy curds spill out when you tear into the ball still feels like opening a tiny present. My kitchen smelled like butter and salty pork within minutes, and suddenly ordinary grilled cheese became a whole different creature.

I made these for my sister when she was going through a rough patch, and she actually teared up at first bite. Sometimes food just hits different when someone takes the time to make something indulgent for you. We sat at the counter eating them straight from the cutting board, not bothering with plates, while rain drummed against the window. That's the memory attached to this sandwich now

Ingredients

• Sourdough or rustic country bread: Something with structure and a nice crust holds up better than soft sandwich bread, and those big air pockets catch all the melted cheese
• Unsalted butter, softened: Spreading softened butter evenly means every inch of bread gets golden and crispy, no pale or soggy spots
• Prosciutto: Cooking it directly in the pan renders out some fat and transforms these silky slices into salty, delicate crisps that shatter beautifully
• Burrata: The creamy interior stays molten longer than regular mozzarella, creating these incredible strandy pockets throughout your sandwich
• Fresh basil leaves: Optional, but that bright herbal note cuts through all the richness and makes everything taste lighter
• Freshly ground black pepper: A few generous grinds wake up all the flavors and adds a little warmth that lingers

Instructions

Butter your bread:

Lay out all four slices and spread softened butter on one side of each, going all the way to the edges so every bit gets golden and delicious

Crisp the prosciutto:

Drop slices into a dry skillet over medium heat and let them sizzle for about a minute per side until they curl and turn slightly translucent

Build your sandwiches:

Place two slices butter side down, tear burrata over the bread, layer on crispy prosciutto, tuck in some basil if using, add pepper, then top with remaining bread butter side up

Grill to perfection:

Cook sandwiches about 4 minutes per side, pressing gently with your spatula, until bread is deeply golden and cheese has melted into every nook and cranny

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My friend Mark who claims to hate fancy food literally abandoned all skepticism after one bite. Now he requests these every time he comes over, and I've caught him making them for himself when he thinks I'm not paying attention. That's the real test

Making It Vegetarian

Skip the prosciutto entirely or layer in roasted red peppers from a jar. Sun dried tomatoes packed in oil add this chewy, concentrated sweetness that plays really nicely against the creamy burrata. Sometimes I do both when I want something hearty but meat free

The Butter Technique

Softened butter spreads more evenly than cold, but I've also learned that mayonnaise works surprisingly well and doesn't burn as easily. My grandmother swore by mayo on grilled bread, and honestly she was onto something. Try both and see which camp you fall into

Serving Suggestions

These sandwiches want something bright and acidic alongside them. A simple arugula salad with lemon vinaigrette cuts through all that richness beautifully. Or go full comfort and serve with tomato soup, preferably the kind that comes from a can and tastes like childhood

• A drizzle of honey right before closing the sandwich creates this sweet salty situation that is absolutely addictive
• Balsamic glaze adds a dark, complex acidity that makes everything taste more sophisticated somehow
• Let sandwiches rest for a minute after cooking so the cheese sets slightly and doesn't immediately ooze out when you cut them

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Some days call for a simple sandwich and other days call for this particular kind of indulgence. Life is too short for boring grilled cheese anyway.

Recipe FAQs

→ What makes this different from regular grilled cheese?

The combination of crispy prosciutto and fresh burrata transforms the classic sandwich into something special. While traditional grilled cheese uses melted cheddar or American cheese, burrata's creamy interior and stracciatella exterior create an incredibly rich texture. The salty, cured pork adds depth and protein that you won't find in the standard version.

→ Can I make this vegetarian?

Absolutely. Simply omit the prosciutto and substitute with roasted red peppers, sun-dried tomatoes, or sautéed mushrooms. These alternatives maintain the savory umami flavor while keeping the luxurious texture. You could also add fresh mozzarella if you prefer a firmer cheese than burrata.

→ Why cook the prosciutto separately?

Cooking prosciutto in a dry skillet renders excess fat and transforms the silky raw meat into crispy, bacon-like slices. This texture contrast is essential—the crunch complements the creamy burrata and soft bread. Plus, removing excess fat prevents the sandwich from becoming greasy.

→ What bread works best?

Sourdough or rustic country bread are ideal because their sturdy structure holds up to the fillings and develops an excellent crispy crust. The slight tang of sourdough also balances the richness of the cheese and meat. Avoid very soft white bread, which may become soggy.

→ What should I serve with it?

A crisp white wine like Pinot Grigio or a light Italian lager pairs beautifully. For sides, consider a simple arugula salad with lemon vinaigrette to cut through the richness, or a light tomato soup for a classic combination. The sandwich is substantial enough to stand alone as a main course.