Crispy Prosciutto & Burrata Grilled Cheese (Printable)

A luxurious twist on classic grilled cheese with crisp prosciutto and luscious burrata inside golden, buttery bread.

# What You’ll Use:

→ 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 oz), drained
05 - ¼ cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# How-To:

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 paper towels.
05 - Arrange two bread slices buttered side down on a clean surface. Tear burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if using, and several grinds of black pepper.
06 - Cover with remaining bread slices, buttered side up.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
08 - Remove from pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The contrast between crisp prosciutto and luscious burrata creates the most luxurious texture
  • It comes together in under 20 minutes but tastes like something from a fancy Italian restaurant
  • The recipe is forgiving enough to adapt based on what you have in your fridge
02 -
  • Cast iron skillets give the best crust but nonstick works perfectly fine
  • Low and slow is better than high heat to ensure the cheese melts before the bread burns
  • Letting the sandwiches rest for 30 seconds after cooking prevents the cheese from immediately oozing out when you cut them
03 -
  • Pat the basil leaves completely dry before adding them to prevent soggy bread
  • If your burrata seems extra watery, let it drain in a colander for 15 minutes before using
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