Crispy Prosciutto & Burrata Grilled Cheese (Print View)

Golden buttery bread filled with crispy prosciutto and luscious burrata cheese. A gourmet twist on the classic.

# What You’ll 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 oz), drained
05 - 1/4 cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# Method:

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 1-2 minutes per side until crisp. Transfer to a paper towel-lined plate.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices, buttered side down, on a clean surface.
06 - Tear burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if using, and black pepper to taste.
07 - Cover with remaining bread slices, buttered side up.
08 - Place sandwiches in the skillet and cook for 3-4 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 -
  • The way the salty crisp prosciutto plays against the creamy burrata is the kind of contrast that makes you close your eyes for a second
  • It transforms grilled cheese from comfort food into something that feels like a restaurant meal but takes twenty minutes
02 -
  • Dont skip crisping the prosciutto first, it is the difference between a good sandwich and one that makes people pause and ask what you did differently
  • Keep the heat at medium, any higher and the bread will burn before the cheese has time to melt into that perfect gooey state
03 -
  • If your burrata seems too watery, let it drain in a colander for about 15 minutes before using so your bread does not get soggy
  • A cast iron skillet gives the best crust but any heavy bottomed pan will work as long as it conducts heat evenly
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