Save The first time I made this grilled cheese, I was actually trying to use up leftover prosciutto from a dinner party the night before. I tossed it in the pan mostly on a whim, watching those paper-thin slices curl and crisp like edible ribbons, and suddenly my regular lunch upgrade felt like something from an Italian bistro. My roommate wandered into the kitchen, drawn by the smell of rendering pork and melting cheese, and stood there hovering until I slid a sandwich onto her plate. Now it's the only grilled cheese either of us bothers making anymore.
I made these for my mom last Sunday when she dropped by unexpectedly, and she actually stopped mid-bite to ask what restaurant I'd ordered them from. When I told her it was just sourdough and burrata with that prosciutto trick, she made me write down the steps right there on a napkin. Something about the combination of crispy cured meat and that luscious cream-filled cheese makes people assume it must be complicated, which is honestly the best kind of recipe to have in your back pocket.
Ingredients
- Sourdough or rustic country bread: Sturdy enough to hold all that cheese without getting soggy, with a nice tang that cuts through the richness
- Unsalted butter softened: Spreads easier and lets you control the salt level since the prosciutto brings plenty of its own seasoning
- Prosciutto: Gets miraculously crispy in the pan like fancy bacon and adds that perfect salty punch
- Burrata cheese: The creamy interior melts into the most incredible gooey mess while the mild mozzarella shell holds everything together
- Fresh basil leaves: Optional but adds this bright peppery note that cuts through all the fat beautifully
- Freshly ground black pepper: Just enough to highlight the other flavors without overpowering the delicate burrata
Instructions
- Prep your bread:
- Lay out all four slices and spread one side of each with softened butter, making sure to get all the way to the edges so every bite gets that golden crunch
- Crisp the prosciutto:
- Drop the slices into a dry skillet over medium heat and cook for about 1 to 2 minutes per side until they're curled and crispy like delicate potato chips, then transfer to paper towels
- Build the sandwiches:
- Place two slices butter-side down, tear the burrata and distribute it evenly, then layer on that crispy prosciutto with basil if you're using it and a few grinds of pepper
- Grill to perfection:
- Top with remaining bread butter-side up, cook for 3 to 4 minutes per side while pressing gently with your spatula until everything is golden brown and the cheese is melting out the edges just a little
Save This sandwich has become my go-to when friends come over for casual lunches because it feels indulgent without requiring any actual skill or effort. Last month I served them alongside a simple arugula salad, and we sat around the counter in our pajamas eating something that would have cost twenty dollars at a restaurant. Those are the best kinds of meals, the ones that feel special just because they taste incredible, not because you spent hours making them perfect.
Making It Vegetarian
You can absolutely skip the prosciutto and still end up with something amazing. Roasted red peppers or sun-dried tomatoes add that savory depth without the meat, and honestly the burrata is such a star that it hardly feels like you're missing anything. I've made it this way for vegetarian friends and nobody left the table feeling shortchanged.
Perfect Bread Choice
The bread matters more here than in most grilled cheese because there are so few ingredients. Something with a good crust and open crumb works best, and I always let it sit out for an hour before using it. Slightly stale bread actually grills better than fresh, developing that exterior crunch while staying tender inside instead of turning tough or rubbery.
Serving Suggestions
A drizzle of honey or balsamic glaze right before serving takes this into completely different territory, the sweet and tangy notes playing off the salty prosciutto in ways you would not expect. I also love serving these with a crisp white wine or light Italian lager, something cold and refreshing to cut through all that richness.
- Let the sandwiches rest for about 2 minutes after cooking so the cheese sets slightly
- Cut on the diagonal for that classic diner look and easier eating
- Keep extra paper towels handy because this is definitely a two-napkin kind of meal
Save There is something deeply satisfying about transforming a handful of simple ingredients into something that feels this luxurious, especially when it takes less time than ordering takeout would. Enjoy every messy, wonderful bite.
Recipe FAQs
- → Can I make this sandwich ahead of time?
While best served fresh, you can prep the filling components in advance. Cook the prosciutto and have your burrata ready, then assemble and cook the sandwich just before serving for optimal texture and melted cheese.
- → What bread works best for this sandwich?
Sourdough or rustic country bread are ideal choices as they're sturdy enough to hold the creamy burrata without falling apart. Avoid soft white bread, which can become soggy. Ciabatta or focaccia also work beautifully.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat and press gently with a spatula. If the bread browns too quickly before the cheese melts, reduce heat slightly or cover the skillet briefly with a lid to trap steam and speed up the melting process.
- → Can I use fresh mozzarella instead of burrata?
Yes, fresh mozzarella is a suitable substitute, though burrata's creamy center provides a richer texture. You can also use a combination of both, or try creamy stracciatella cheese for similar luxurious results.
- → What are some flavor variations I can try?
Add roasted red peppers, sun-dried tomatoes, or caramelized onions for depth. A drizzle of balsamic glaze or honey adds sweetness, while arugula or peppery greens provide contrast. Fresh figs also pair beautifully with prosciutto and burrata.
- → How do I make this vegetarian?
Simply omit the prosciutto entirely or replace it with roasted red peppers, sun-dried tomatoes, or crispy herb-seasoned breadcrumbs for texture. The burrata and melted cheese provide plenty of richness and satisfaction.