Crispy Prosciutto & Burrata Grilled Cheese

There's this moment when you're standing at the deli counter, and the person behind it hands you a ball of burrata still cool from the case, and you think, what if I didn't save this for a salad? What if I did something wild and folded it into a grilled cheese with prosciutto that's been crisped until it shatters between your teeth? That's the sandwich that changed my Tuesday afternoon, turning something as simple as butter and bread into something that made my roommate actually ask for the recipe.

I made these for my partner on a random Thursday when we were both too tired to think about dinner, and they came out of the skillet golden and steaming, and I swear the smell alone made them stand up straight. We sat on the kitchen counter with the sandwiches still warm, cutting them in half to see that beautiful cross-section of melted burrata threading through the toasted bread, and neither of us said much because we were too busy eating. That's when I knew this wasn't just a sandwich, it was the kind of thing that gets made again and again.

Ingredients

• Sourdough or rustic country bread, 4 slices: The structure matters here—you need something sturdy enough to hold the weight of the fillings without falling apart, and the tang of sourdough plays beautifully against the creamy cheese and salty meat.
• Unsalted butter, 2 tablespoons softened: Don't skip the softening step or you'll tear the bread trying to spread it evenly; soft butter should glide across the surface like you're painting it.
• Prosciutto, 4 slices: Buy it sliced at the deli counter if you can—it crisps up faster and more evenly than pre-packaged, and the edges get almost glass-like and brittle.
• Burrata cheese, 1 ball (4 oz / 115 g) drained: This is the star, so treat it gently; if your burrata is cold from the fridge, let it sit out for a few minutes so it tears more easily and spreads more generously.
• Fresh basil leaves, ¼ cup optional: If you're using it, tear it by hand just before assembly—bruising it releases the oils and makes the whole sandwich smell like summer, even in January.
• Freshly ground black pepper, to taste: This is your final seasoning note, so don't be timid; a generous grind brings everything into focus.

Instructions

Butter your bread:

Lay all four slices out on a cutting board and spread one side of each with softened butter using a knife or offset spatula—you want an even, thin layer that covers the surface completely. This is what turns bread into something golden and crispy rather than just warm.

Get your pan ready:

Set a large nonstick skillet or griddle over medium heat and let it warm up for a minute or two until a drop of water sizzles slightly when it hits the surface. You want it hot enough to crisp the prosciutto but not so violent that it burns before it crisps.

Crisp the prosciutto:

Lay the prosciutto slices directly in the dry pan—no butter needed—and listen for that immediate sizzle that means the edges are already starting to curl and brown. Cook for about a minute per side, then transfer to a plate lined with paper towels where it'll finish crisping up as it cools.

Wipe and build:

Use a clean paper towel to gently wipe out the excess prosciutto fat from the skillet, leaving just a light coating behind. Now arrange two bread slices, buttered side down, on a clean surface and start tearing the drained burrata into pieces and scattering it across each slice.

Layer your fillings:

Break the crispy prosciutto into pieces and distribute it over the burrata, then scatter basil leaves on top if you're using them, and finish with a few generous grinds of black pepper. The layers should feel abundant but not so packed that the sandwich becomes unwieldy.

Close and cook:

Top each sandwich with the remaining bread slices, buttered side up, and carefully transfer them to the waiting skillet. Cook for three to four minutes on the first side, pressing gently with your spatula to encourage even contact with the heat, until the bottom is deep golden brown and you can hear the cheese starting to soften.

Flip and finish:

Flip the sandwiches with the confidence of someone who has done this a hundred times, even if you haven't, and cook the second side for another three to four minutes until it matches the first side in color and the cheese inside is melting into every corner. You'll know it's ready when the bread holds together firmly but gives slightly when you press it.

Slice and serve:

Transfer the sandwiches to a cutting board and slice them diagonally—it's not just for looks, the angle somehow makes them taste better—and serve immediately while everything is still warm and the cheese is at that perfect melting point.

Save

What stuck with me most wasn't just how good the sandwich tasted, but the moment when we split it in half and that perfectly melted burrata created long, creamy strings between the two halves, almost like mozzarella but somehow richer and more delicate. It felt like the sandwich was prettier than it had any right to be, and that mattered somehow.

Why This Works

The genius of this sandwich lives in the temperature contrast and texture play—the crispy, almost shattered prosciutto provides salt and crunch, the warm melting burrata brings richness and creaminess, and the toasted bread holds everything together with enough structural integrity to keep things from falling apart while still being tender enough to bite through. Every component does its job without competing for attention, and when you put them together, they create something more interesting than any single ingredient could be alone.

Making It Your Own

This is the kind of sandwich that invites you to tinker with it, and the best part is watching what happens when you do. Some people add a thin scrape of honey or a small drizzle of aged balsamic before closing the sandwich, which adds a sweet-tart note that makes the burrata taste even creamier by comparison. Others swap the prosciutto for roasted red peppers or sun-dried tomatoes if they're vegetarian, or add a few arugula leaves for peppery brightness, or crumble some crispy pancetta on top if they want to lean harder into the salt and smoke angle.

The Cooking Notes That Matter

Temperature control is everything with a grilled cheese, which is why I always start with medium heat and let the pan tell me when it's ready rather than timing it by the clock. Watch how the bread browns—if it's happening too fast, turn the heat down; if it's happening too slow, you have time to increase it. The spatula press should be gentle and consistent, using your weight rather than force to encourage even contact between bread and pan.

• Buy your bread the same day you plan to make this, or at least within a day—day-old bread toasts more evenly and holds fillings better than fresh bread that's still moist inside.
• If your prosciutto is very thin and delicate, you might only need thirty seconds per side instead of a full minute, so watch the first piece to calibrate your timing.
• The burrata should still be slightly cool when the sandwich comes off the heat, so it stays creamy rather than leaking out—this is why you don't want the pan too hot.

Save

This sandwich reminds me that sometimes the most satisfying meals are the ones that come together with minimal fuss but maximum intention, where you're not trying to impress anyone but you end up impressing yourself anyway. Make it when you want to feel like you're taking care of yourself without actually spending much time at it.

Recipe FAQs

→ What makes burrata different from regular mozzarella?

Burrata consists of an outer mozzarella shell filled with stracciatella—cream and shredded mozzarella curds. This creates an incredibly creamy, luscious texture that melts beautifully when heated.

→ Can I make this vegetarian?

Absolutely. Omit the prosciutto entirely or substitute with roasted red peppers, sun-dried tomatoes, or even caramelized mushrooms for umami depth.

→ Why cook the prosciutto first?

Crisping the prosciutto renders excess fat and concentrates its salty flavor. The texture becomes satisfyingly crisp, creating delicious contrast against the creamy burrata.

→ What bread works best?

Sourdough or rustic country bread with substantial structure holds up well to the filling and develops excellent crunch. Avoid overly soft sandwich bread that may become soggy.

→ How do I prevent the sandwich from getting soggy?

Ensure the burrata is well-drained before using, butter the bread evenly, and cook over medium heat to allow the bread to crisp before the filling over-melts.

→ What pairs well with this sandwich?

A crisp white wine like Pinot Grigio, light Italian lager, or simple arugula salad with lemon vinaigrette cuts through the richness beautifully.