Crispy Prosciutto & Burrata Grilled Cheese (Printer-Friendly)

Golden sourdough with creamy burrata and crisp prosciutto, ready in 20 minutes.

# What You Need:

→ 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

# How To Make It:

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

# Expert Advice:

01 -
  • The contrast between crispy, salty prosciutto and creamy burrata feels like a luxury you're not supposed to have at lunch, but absolutely should.
  • It takes barely twenty minutes from craving to eating, which means you can make this on a regular weeknight without guilt.
  • The burrata melts into the bread in a way that regular cheese never quite does, creating pockets of richness that feel almost accidental in the best way.
02 -
  • Don't skip draining the burrata or your sandwich will be soggy; even five minutes in a fine mesh strainer makes a noticeable difference in how the cheese behaves inside the bread.
  • The pan needs to be clean between crisping the prosciutto and cooking the sandwiches, or the residual salt and rendered fat will make the bread cook unevenly and taste greasy.
  • Medium heat is your friend here—medium-high will char the bread before the inside gets properly melty, and you'll end up frustrated and hungry.
03 -
  • A tiny dab of Dijon mustard spread thinly on one slice of bread before assembling adds an almost invisible sharpness that makes your brain register the flavors as more complex without being able to identify what you're tasting.
  • If you're cooking for two but want to make four sandwiches, assemble all of them before you start cooking, and then just work through them in batches—the assembled sandwiches will hold together fine for fifteen minutes before cooking.
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