Crispy Prosciutto & Burrata Grilled Cheese

My skillet was too hot the first time I tried crisping prosciutto, and within seconds the slices shrank into salty little coins that stuck to the pan. I learned to keep the heat gentle, let the fat render slowly, and suddenly those paper-thin ribbons turned into delicate, crackling chips. That mistake taught me patience, and now this grilled cheese feels like a small act of indulgence every time I make it. The burrata oozes into every corner, the prosciutto adds just enough salt and crunch, and the butter-soaked bread crisps up like edible gold.

I made this for my sister on a rainy Saturday when we were both too lazy to leave the house. She took one bite, cheese stretching between the bread and her mouth, and said it tasted like vacation. We ate them standing at the counter with napkins bunched in our fists, and I remember thinking that sometimes the best meals are the ones you don't plan. The basil wasn't even supposed to be there, I just had some wilting in the fridge, but it added a brightness that made the whole thing sing.

Ingredients

• Sourdough or rustic country bread: You need something sturdy enough to hold up to the butter and heat without falling apart, and sourdough has that perfect chew and tang that balances the richness of the cheese.
• Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, and using unsalted lets you control the salt level since prosciutto is already salty.
• Prosciutto: This is what makes the sandwich special, thin enough to crisp up quickly, salty enough to cut through the creaminess of the burrata.
• Burrata cheese: The creamy center spills out when you tear it, turning into a sauce that coats every bite, much more luxurious than regular mozzarella.
• Fresh basil leaves: Optional, but a few leaves add a peppery, herbal note that keeps the sandwich from feeling too heavy.
• Freshly ground black pepper: Just a few grinds add a tiny kick and make the whole thing taste more intentional.

Instructions

Prep the bread:

Lay out all four slices and spread softened butter on one side of each, making sure to go all the way to the edges. This ensures every bite gets that golden, crispy crust.

Heat the pan:

Set a large nonstick skillet or griddle over medium heat and let it warm up for a minute or two. You want even, steady heat, not a blast that burns the bread before the cheese melts.

Crisp the prosciutto:

Lay the prosciutto slices flat in the dry skillet and cook for one to two minutes per side until they turn crispy and darker around the edges. Move them to a paper towel-lined plate to drain.

Clean the pan:

Wipe out any leftover fat with a paper towel so the sandwiches don't get greasy. A clean pan gives you better control over browning.

Assemble the sandwiches:

Place two bread slices buttered side down on your work surface, then tear the burrata into chunks and scatter it over the bread, followed by the crispy prosciutto, basil if using, and a few grinds of pepper. Top with the remaining slices, buttered side up.

Grill until golden:

Set the sandwiches in the skillet and cook for three to four minutes per side, pressing gently with a spatula to help the cheese warm through and the bread turn deep golden brown. Flip carefully so the fillings don't slide out.

Slice and serve:

Pull the sandwiches from the pan, let them sit for just a moment, then slice in half and serve while the cheese is still molten. The first bite is always the best.

Save

The first time I served this to friends, I worried it was too simple, just bread and cheese and a few slices of meat. But when they bit into it and went quiet for a second, I knew it had worked. Sometimes the best cooking isn't about complexity, it's about choosing a few perfect things and treating them well. This sandwich taught me that.

Make It Your Own

If you want to skip the prosciutto, roasted red peppers or sun-dried tomatoes work beautifully and give you that same sweet-savory contrast. A drizzle of honey or balsamic glaze before you close the sandwich adds a touch of acidity or sweetness that makes every bite more interesting. I've also tried this with fig jam once, and it was almost too good, like dessert pretending to be lunch.

What to Serve Alongside

This sandwich is rich enough to stand on its own, but a handful of lightly dressed arugula or a simple tomato salad cuts through the butter and cheese perfectly. I like to pour a crisp white wine or crack open a light Italian lager, something that refreshes your palate between bites. If you're feeding kids, a small bowl of fruit or some crunchy pickles works just as well.

Storage and Reheating

Honestly, this sandwich is best eaten right away, while the bread is still crispy and the cheese is warm. If you do have leftovers, wrap them tightly and store in the fridge, but know that reheating in a skillet is your only real option, the microwave will turn the bread rubbery. I've reheated these the next morning and they're still good, just not quite as magical as the first time.

• Rewarm in a dry skillet over low heat, covered loosely with foil to keep the cheese from drying out.
• Don't stack the sandwiches in the fridge or they'll get soggy from trapped steam.
• If you're meal prepping, crisp the prosciutto ahead and store it separately, then assemble and grill fresh.

Save

This sandwich turned into my go-to for lazy weekends and last-minute lunches, proof that you don't need a long ingredient list to make something worth remembering. I hope it becomes one of those recipes you come back to again and again.

Recipe FAQs

→ Can I make this without prosciutto?

Absolutely. Substitute with roasted red peppers, sun-dried tomatoes, or pancetta for a different flavor profile. You can also make a vegetarian version using grilled vegetables or caramelized onions.

→ What bread works best for this sandwich?

Sourdough and rustic country bread are ideal for their structure and ability to hold the filling without becoming soggy. Artisan bread or focaccia are excellent alternatives that complement the rich fillings.

→ How do I prevent the cheese from leaking out?

Drain the burrata ball well before using and tear it into smaller pieces so it distributes evenly. Don't overstuff the sandwich, and cook on medium heat to allow the cheese to melt gently without bursting through the bread.

→ Can I prepare this in advance?

Assemble the sandwich up to 2 hours ahead and refrigerate. Cook from cold, adding an extra minute per side. You can also crisp the prosciutto ahead and store it in an airtight container for up to 2 days.

→ What wine pairs well with this sandwich?

A crisp white wine like Pinot Grigio or Vermentino complements the rich cheese and prosciutto beautifully. Light Italian lagers or pilsners are also excellent refreshing options to balance the richness of the sandwich.

→ How should I slice the burrata for even distribution?

Gently tear the burrata ball into bite-sized pieces rather than slicing with a knife. This creates a more even distribution and maintains the creamy texture. If burrata is very soft, chill it for 15 minutes before tearing.