Crispy Prosciutto & Burrata Grilled Cheese

The first time I made this grilled cheese was during a rainy Sunday afternoon when comfort food felt absolutely necessary. I had a ball of burrata sitting in my fridge and some prosciutto from a charcuterie board the night before, and suddenly putting them inside a grilled cheese seemed like the most obvious and brilliant idea. When that first bite happened with the salty crisp prosciutto meeting the creamy burrata, I actually laughed out loud at how something so simple could taste this extraordinary.

I made these for my sister last winter when she was going through a rough breakup and needed serious comfort food. We sat at the kitchen table in our sweatpants, dipping the sandwiches into tomato soup, and she said it was the first time she had felt genuinely happy in weeks. Sometimes food really does work better than words.

Ingredients

• Sourdough or rustic country bread: The sturdy structure holds up beautifully to the creamy filling while developing an irresistibly crunchy exterior
• Unsalted butter softened: Spreading softened butter creates an even golden crust that melts into every cranny of the bread
• Prosciutto slices: Cooking the prosciutto first transforms it into salty crispy bits that texture throughout every single bite
• Burrata cheese: The creamy interior stracciatella melts differently than mozzarella creating these incredible milky pockets throughout
• Fresh basil leaves: Adds a bright herbal note that cuts through all the rich buttery cheese and salty cured meat

Instructions

Prep your bread and pan:

Spread softened butter on one side of each bread slice then heat your skillet over medium heat while you prep the fillings

Crisp the prosciutto:

Lay prosciutto slices directly in the dry hot pan cooking 1 to 2 minutes per side until they become delicate crispy chips then set aside on paper towels

Build your masterpiece:

Place two slices buttered side down then tear the burrata and distribute it evenly before layering on crispy prosciutto basil and fresh black pepper

Grill to perfection:

Top with remaining bread buttered side up then cook 3 to 4 minutes per side pressing gently with your spatula until golden brown and the cheese has melted into gooey perfection

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This sandwich has become my go to for impromptu dinner parties because it feels so special yet requires almost zero active cooking time. Last month my neighbor knocked on my door while I was making these and ended up staying for dinner.

Making It Vegetarian

When my vegetarian friend comes over I simply swap the prosciutto for roasted red peppers or sun dried tomatoes and honestly the result is just as satisfying. The key is keeping something with a strong flavor to stand up to that creamy burrata.

Bread Selection Matters

After testing this recipe with countless bread types I have learned that sourdough or rustic country bread are non negotiable for the best results. The airy crumb allows the burrata to melt into the bread while creating that shattering crispy crust we all crave.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through all that richness and makes this feel like a complete meal. I also love serving it alongside a cup of tomato soup for the ultimate comfort food combination.

• A drizzle of honey or balsamic glaze over the top elevates this from dinner to dinner party worthy
• Let the sandwiches rest for a full minute after cooking so the burrata has time to set slightly
• Cut on the diagonal for that restaurant style presentation that makes everything taste better

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Hope this brings you as much joy and comfort as it has brought to my kitchen table over the years.

Recipe Questions & Answers

→ Can I use a different type of bread?

Yes, sourdough works beautifully, but rustic country bread, ciabatta, or focaccia also work wonderfully. Choose bread that can withstand grilling without becoming too dense.

→ What's the best way to cook the prosciutto?

Cook it in a dry skillet over medium heat for 1-2 minutes per side until crispy and slightly curled. This removes moisture and creates a delightful crunch that contrasts with the creamy burrata.

→ How do I prevent the cheese from leaking out?

Tear the burrata into smaller pieces and distribute them evenly across the bread rather than placing it in one large clump. Don't overfill the sandwich, and cook over medium heat to allow the cheese to warm through gradually.

→ Is there a vegetarian alternative?

Absolutely. Omit the prosciutto or substitute it with roasted red peppers, sun-dried tomatoes, or caramelized onions for comparable flavor and texture contrast.

→ What beverage pairs well with this sandwich?

A crisp white wine like Pinot Grigio or a light Italian lager complements the richness of the burrata and prosciutto beautifully. Cold sparkling water works too.

→ Can I make this ahead of time?

It's best served immediately while warm and the cheese is melty. You can prep components ahead—crisping the prosciutto and tearing the burrata—but assemble and cook just before eating.