Save The first time I made this grilled cheese, it was supposed to be a quick Tuesday night dinner. Something simple to use up the burrata sitting in my fridge. But one bite in, my roommate looked at me with wide eyes and said, this is not a Tuesday night dinner, this is a weekend thing.
I made these for my sister when she was recovering from surgery and too tired to cook. She took one bite and actually asked if I had secretly ordered them from some fancy Italian place downtown. That moment of watching someone realize that comfort food can also feel special is exactly why this recipe stays in my regular rotation.
Ingredients
- Sourdough or rustic country bread: The sturdy texture holds up to the melting burrata without getting soggy, and those big air pockets catch all the creamy bits
- Unsalted butter, softened: Softened butter spreads more evenly than cold, giving you that perfect golden crust without any bare patches
- Prosciutto: Cooking it first transforms it from soft and silky to irresistibly crisp, adding this incredible salty crunch throughout every bite
- Burrata: The creamy interior is what makes this next level, mozzarella would work but burrata brings that luxurious texture that feels like a treat
- Fresh basil leaves: Optional but worth it, the bright herb cuts through all that richness and somehow makes everything taste lighter
- Freshly ground black pepper: Just a few grinds adds this subtle warmth that ties everything together without overpowering the delicate flavors
Instructions
- Prep your bread:
- Lay out all four slices and spread butter generously on one side of each, making sure to cover the edges completely for even browning.
- Crisp the prosciutto:
- Drop the slices into a dry skillet over medium heat and let them sizzle for about 2 minutes per side until they are crispy like bacon, then transfer to paper towels.
- Assemble the sandwich:
- On two unbuttered sides, tear and scatter the burrata, layer on that crispy prosciutto, tuck in basil leaves if you are using them, and add a few turns of pepper before topping with the remaining slices butter side up.
- Grill to perfection:
- Cook the sandwiches for 3 to 4 minutes on each side, pressing down gently with your spatula, until the bread is deeply golden and you can see the burrata starting to melt through the edges.
Save My friend Sarah insists that the secret is pressing down with the spatula, not hard but just enough to help everything meld together. I tested it both ways and she was right, that gentle pressure helps the bread make contact with all that creamy burrata so every bite is cohesive rather than sliding apart.
Making It Vegetarian
My vegetarian sister loves this with roasted red peppers instead of prosciutto. The sweetness pairs beautifully with the creamy burrata, and if you grill the peppers first they get this smoky depth that holds its own against the rich cheese.
The Honey Trick
One night I was feeling experimental and added a tiny drizzle of honey inside before grilling. Something about that subtle sweetness hitting the salty prosciutto and creamy cheese made the whole thing sing. Now I cannot decide which version I love more.
Perfect Pairings
A crisp white wine like pinot grigio cuts through the richness beautifully. I have also served this alongside a simple arugula salad dressed with just lemon and olive oil, that slight bitterness from the greens balances everything so well.
- Let the sandwiches rest for about a minute after cooking so the cheese sets slightly and does not pour out when you slice
- Use a sharp knife and saw gently through the crust to keep everything tidy
- These are best eaten immediately while the bread is still crisp and the cheese is at its meltiest
Save Simple enough for a weeknight but special enough for company, this is the kind of recipe that makes ordinary days feel like something worth celebrating.
Recipe Q&A
- → How do I prevent the burrata from leaking out?
Drain the burrata well before using and tear it into smaller pieces. Distribute it evenly across the bread and avoid overfilling. Cook on medium heat to allow the cheese to warm gently without bursting.
- → Can I make this without prosciutto?
Absolutely. Substitute with roasted red peppers, sun-dried tomatoes, or fresh spinach for a vegetarian version. The burrata remains the luxurious star ingredient.
- → What bread works best?
Sourdough and rustic country bread are ideal for their sturdy structure and flavor. Other options include ciabatta or thick-cut white bread, which provide good contrast to the creamy filling.
- → Should I crisp the prosciutto beforehand?
Yes, crisping the prosciutto separately ensures it stays crispy and prevents sogginess. Cook it in the skillet for 1-2 minutes per side before assembling your sandwich.
- → What wine pairs well with this?
A crisp white wine like Pinot Grigio or a light Italian lager complements the richness of the burrata and prosciutto beautifully.
- → Can I add other ingredients?
Definitely. A drizzle of honey or balsamic glaze adds sweetness, while arugula brings peppery notes. Fresh tomato slices also work well with the creamy cheese.