Crispy Prosciutto & Burrata Grilled Cheese (Print Version)

Luxurious twist on classic grilled cheese featuring crisp prosciutto and luscious burrata in 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

# Preparation 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.
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 skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melted.
09 - Remove from pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, using ingredients you probably already have or can grab in one stop.
  • The contrast between crispy prosciutto and molten burrata creates a texture experience that makes regular grilled cheese seem flat.
  • It works equally well as a quick weeknight dinner or something impressive enough to serve guests without stress.
02 -
  • Don't skip crisping the prosciutto separately; trying to cook it inside the sandwich leaves it chewy and the bread burns before it gets crispy.
  • Drain the burrata well before using it or the extra liquid will make your bread soggy and prevent a good sear.
  • Medium heat is key; too high and the bread scorches before the cheese warms, too low and you end up with pale, soft bread.
03 -
  • Press gently but consistently with your spatula while cooking to help the cheese spread and the bread make full contact with the pan for even browning.
  • If your burrata is very fresh and wet, let it sit on a paper towel for a minute before adding it to the sandwich to avoid sogginess.
  • Use a cast iron skillet if you have one; the even heat distribution gives you the most consistent golden crust.
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