Crispy Prosciutto Burrata Grilled Cheese

The afternoon sun hit my kitchen counter just right when I first decided to upgrade my regular grilled cheese routine. I had some leftover prosciutto from a dinner party the night before and a ball of burrata that needed using, so I thought, why not? The sizzling sound of prosciutto crisping in the pan filled my tiny apartment, and I knew immediately this wasn't going to be just any sandwich.

My roommate walked in mid-cooking, lured by the smell of rendering pork fat and toasting bread. She stood watching, skeptical about the torn burrata instead of sliced cheese, but one bite later she was raiding the fridge for prosciutto to make her own. Now it's our go-to Friday night dinner when we want something special but refuse to order takeout.

Ingredients

• Sourdough or rustic country bread: The sturdy texture holds up to the generous fillings without getting soggy, and those big air pockets catch all that melted cheese
• Unsalted butter: Spreading it softened lets you get an even layer that creates that perfect golden crunch we all crave in a grilled cheese
• Prosciutto: Cooking it first transforms it into incredible crispy salty bits that add texture and intensify the pork flavor throughout
• Fresh burrata: Tear it instead of slicing, the creamy interior and milky stracciatella outside melt differently than regular mozzarella creating pockets of pure luxury
• Fresh basil leaves: Their bright peppery flavor cuts through all that rich cheese and pork, making each bite feel balanced and fresh

Instructions

Prep your bread:

Spread softened butter generously on one side of each bread slice, making sure to get all the way to the edges so every bite gets perfectly golden and crispy.

Crisp the prosciutto:

Drop the slices into a dry skillet over medium heat, watching them curl and shrink slightly as they transform from floppy to impossibly crispy in just two minutes per side.

Build your masterpiece:

Place two slices buttered side down, tear burrata directly onto the bread letting cream spill everywhere, then layer on that crispy prosciutto with basil and plenty of black pepper before topping with remaining bread.

Grill to perfection:

Cook sandwiches for about four minutes per side, pressing gently with your spatula and listening for that satisfying sizzle, then flip when golden and repeat until both sides are beautifully bronzed.

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Last summer I made these for my parents on their back patio, and my dad actually went quiet for the first time all day. He took that first bite, eyes closed, and simply said this is what summer evenings should taste like. Now whenever they visit, this is the only thing they want for lunch.

Choosing The Right Bread

After testing countless bread varieties, I've learned that sourdough with a good chewy crust works best for holding all those luscious fillings. Avoid sandwich bread that's too soft, it'll turn into a sad soggy mess before the cheese even melts. The slight tang of properly fermented sourdough also provides a perfect backdrop for the creamy burrata.

The Burrata Technique

Don't be afraid to get your hands a little messy when tearing the burrata, those irregular pieces create beautiful melting patterns throughout your sandwich. I learned the hard way that cutting burrata with a knife loses all that gorgeous cream, so tearing it by hand releases maximum flavor. The outer mozzarella layer stays slightly firm while the interior stracciatella becomes incredibly velvety.

Perfect Pairings

A crisp glass of Pinot Grigio cuts through the richness beautifully, and I've also discovered that an Italian lager works surprisingly well with all these salty, creamy elements. Sometimes I serve it alongside a simple arugula salad dressed with just lemon and olive oil to add something fresh and peppery to the plate.

• Let the sandwich rest for about two minutes after cooking, this prevents all that molten cheese from flooding out when you slice
• A drizzle of good honey over the prosciutto before adding burrata creates an incredible sweet and salty moment
• Leftover sandwiches reheat surprisingly well in a 350°F oven for about 10 minutes, restoring most of their original glory

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Something magical happens when simple ingredients come together with intention. This grilled cheese taught me that comfort food doesn't have to be complicated, it just has to be made with care and the best ingredients you can find.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the prosciutto and substitute with roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for a delicious vegetarian version.

→ What type of bread works best?

Sourdough or rustic country bread with a sturdy crumb holds up well to the fillings and creates excellent crunch when grilled.

→ Can I use regular mozzarella instead of burrata?

While fresh mozzarella works, burrata's creamy interior adds luxurious richness. Fresh mozzarella will still be delicious but slightly less decadent.

→ How do I prevent the bread from burning?

Keep heat at medium and flip after 3-4 minutes. The bread should be golden brown—adjust heat lower if browning too quickly before cheese melts.

→ What complements this sandwich?

A crisp white wine like Pinot Grigio, light Italian lager, or simple green salad with balsamic vinaigrette pairs beautifully.