Crispy Prosciutto & Burrata Grilled Cheese

The afternoon sun was streaming through my kitchen window when I first stumbled upon this combination. I had leftover prosciutto from a dinner party the night before and a ball of burrata that needed using, so I threw them together on sourdough more out of laziness than inspiration. That first bite stopped me in my tracks. The salty crunch against the creamy interior felt like discovering a secret language between ingredients I'd been using separately for years.

Last summer, my sister came over for lunch and I made these without following any real recipe. She took one bite and actually went silent for a full minute. Now she requests them every time she visits, and we've developed a little ritual of eating them on the back porch while the kids run around the yard. Sometimes the best recipes arent passed down through generations but invented on a Tuesday.

Ingredients

• 4 slices sourdough or rustic country bread: The sturdy structure holds up to the fillings without getting soggy, and the tang complements the rich burrata beautifully
• 2 tablespoons unsalted butter, softened: Room temperature butter spreads evenly and creates that golden crust we're all chasing
• 4 slices prosciutto: The saltiness cuts through the creaminess and crisps up like magic when cooked
• 1 ball burrata cheese: The stracciatella inside creates pockets of creaminess that regular mozzarella just cant match
• ¼ cup fresh basil leaves: These add a bright, peppery note that lifts the whole sandwich from heavy to heavenly
• Freshly ground black pepper: Just a few grinds add warmth without needing extra salt

Instructions

Prep the bread:

Spread softened butter evenly on one side of each bread slice, going all the way to the edges so every bite gets that golden crunch.

Crisp the prosciutto:

Lay the prosciutto in a dry skillet over medium heat and let it sizzle for 1 to 2 minutes per side until it turns translucent and crispy, then transfer to paper towels.

Build the sandwiches:

Place two slices buttered side down, tear the burrata and distribute it evenly, then layer on crispy prosciutto, basil, and black pepper before topping with remaining bread slices, buttered side up.

Grill to perfection:

Cook the sandwiches for 3 to 4 minutes per side, pressing gently with your spatula, until the bread turns deeply golden and the burrata starts to ooze out the sides.

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My friend Tom refuses to order grilled cheese at restaurants anymore because he says these ruined all other versions for him. That might be an exaggeration, but I'll take it as a compliment. Food becomes memorable when it makes people feel something beyond full.

Choosing the Right Bread

After testing everything from brioche to whole wheat, I've learned that the bread needs enough structure to hold up to the fillings without becoming tough. A day old sourdough works beautifully because it toasts up sturdy but still has some give. Avoid anything too soft or it'll turn into a soggy situation before the cheese even melts.

Mastering the Burrata

The first time I made these, I tried to slice the burrata neatly and ended up with a mess on my cutting board. Now I just tear it with my hands right over the bread, letting the creamy stracciatella fall where it wants. The irregular distribution means every bite is slightly different, which feels more honest somehow.

Make It Your Own

This recipe has become a canvas for whatever I'm craving or whatever needs using up in the fridge. Sometimes simplicity is exactly what you need, but other times a little variation keeps things interesting without losing what made the original special.

• Try swapping the basil for arugula when you want something more peppery
• A drizzle of honey right before closing creates the most incredible sweet and salty moment
• For a vegetarian version, roasted red peppers add the same depth without the meat

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There's something deeply satisfying about taking familiar ingredients and arranging them in a way that feels entirely new. This is comfort food elevated but not pretentious, just like the best meals always are.

Recipe Questions & Answers

→ Can I make this without prosciutto?

Absolutely! Substitute with roasted red peppers, sun-dried tomatoes, or caramelized onions for a vegetarian version with similar depth of flavor and textural contrast.

→ What type of bread works best?

Sourdough or rustic country bread provide sturdy structure and tangy flavor that complements the rich fillings. Avoid soft breads that won't hold up to pressing and griddling.

→ Why cook the prosciutto separately?

Crisping prosciutto in the skillet first renders its fat and creates maximum crispness, preventing it from becoming chewy when assembled with the melted cheese.

→ How do I prevent the bread from burning?

Cook over medium heat and monitor closely. Medium heat allows the cheese to melt through before the bread develops deep browning. Press gently with a spatula rather than applying heavy pressure.

→ What's the best way to serve this sandwich?

Slice diagonally and serve immediately while the cheese is still warm and creamy. Pair with crisp white wine, Italian lager, or fresh tomato soup for a complete meal.

→ Can I add other ingredients?

Yes! Try drizzling honey or balsamic glaze before closing the sandwich, adding fresh arugula, or layering in thin tomato slices for added freshness and acidity.