Crispy Prosciutto & Burrata Grilled Cheese (Printable Version)

A gourmet twist on classic grilled cheese featuring crispy prosciutto and luscious burrata between golden, buttery bread.

# Components:

→ 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 ounces), drained
05 - 1/4 cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# Method Steps:

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.
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 freshly ground 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 prosciutto gets shatteringly crisp in the pan, adding a salty crunch that contrasts beautifully with the soft, milky burrata.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Every bite oozes warm cheese and has that perfect buttery crunch on the outside.
  • You can easily swap ingredients based on what you have, making it endlessly adaptable.
02 -
  • Do not skip draining the burrata, the extra liquid will make your bread soggy and ruin that crispy crust you worked for.
  • Medium heat is key, too high and the bread burns before the cheese melts, too low and it just sits there getting oily.
  • Crisp the prosciutto in a dry pan first, it renders out the fat and gives you that perfect shatteringly crisp texture.
03 -
  • Press down gently with the spatula while grilling to help the cheese make contact with the warm bread and melt faster.
  • If your burrata is very wet, let it sit on a paper towel for a few minutes before using to avoid a soggy sandwich.
  • Use day old bread if you have it, the slightly drier texture crisps up even better than fresh.
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