Crispy Prosciutto & Burrata Grilled Cheese

Experience a luxurious twist on the classic grilled cheese with this decadent recipe. Featuring crisp prosciutto and luscious burrata nestled inside golden, buttery sourdough bread, this sandwich brings together the salty crunch of pan-fried ham with the ultra-creamy heart of burrata for a truly elevated Italian-American meal.

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This recipe transforms humble ingredients into a restaurant-quality masterpiece. The sourdough provides a tangy, sturdy base that holds up to the generous filling, ensuring every bite is a perfect balance of crispy and gooey textures.

Ingredients

• 4 slices sourdough or rustic country bread
• 2 tablespoons unsalted butter, softened
• 4 slices prosciutto
• 1 (4 oz / 115 g) ball burrata cheese, drained
• ¼ cup fresh basil leaves (optional)
• Freshly ground black pepper, to taste

Instructions

Step 1

Lay out the bread slices and spread one side of each slice evenly with butter.

Step 2

Heat a large nonstick skillet or griddle over medium heat.

Step 3

Place the prosciutto slices in the dry skillet and cook for 1–2 minutes per side, until crisp. Transfer to a plate lined with paper towels.

Step 4

Wipe out any excess fat from the skillet.

Step 5

Arrange two bread slices, buttered side down, on a clean surface.

Step 6

Tear the burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves (if using), and a few grinds of black pepper.

Step 7

Cover with the remaining bread slices, buttered side up.

Step 8

Place the sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.

Step 9

Remove from the pan, slice in half, and serve immediately.

Zusatztipps für die Zubereitung

For the best results, ensure the burrata is well-drained before use to prevent the bread from becoming soggy. Pressing the sandwich gently with a spatula while it cooks ensures the sourdough makes full contact with the skillet for an even, golden-brown crust.

Varianten und Anpassungen

To make this dish vegetarian, omit the prosciutto and substitute it with roasted red peppers or sun-dried tomatoes. For a touch of sweetness that complements the salty prosciutto, try adding a drizzle of honey or balsamic glaze before closing the sandwich.

Serviervorschläge

This rich and savory grilled cheese pairs beautifully with a crisp white wine or a light Italian lager. It also makes a fantastic companion to a fresh arugula salad or a warm bowl of creamy tomato soup.

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Enjoy this decadent sandwich while it is fresh and the cheese is at its peak meltiness. It's a simple yet incredibly satisfying way to bring the flavors of a high-end bistro into your home kitchen.

Recipe FAQs

→ Can I make this sandwich ahead of time?

While best served immediately after cooking, you can assemble the sandwich up to 2 hours ahead and refrigerate. Cook fresh when ready to serve for optimal melting and crispiness.

→ What's the best bread to use?

Sourdough or rustic country bread works excellently. Choose bread with enough structure to hold the fillings without becoming too soft. Thick slices (about ½ inch) are ideal.

→ How do I prevent the bread from burning?

Cook over medium heat and avoid high temperatures. Use a nonstick skillet or griddle, and gently press the sandwich with a spatula rather than applying heavy pressure. Medium heat ensures even cooking.

→ Can I substitute the prosciutto?

Absolutely. Roasted red peppers, sun-dried tomatoes, or pancetta make excellent alternatives. For a vegetarian version, omit prosciutto entirely or use caramelized onions for depth.

→ What makes burrata different from fresh mozzarella?

Burrata has a creamy, dreamy center made from cream and mozzarella curds, creating a luxurious texture when it melts. Fresh mozzarella is firmer throughout, making burrata perfect for warm, melty sandwiches.

→ Can I add other ingredients?

Yes! Try honey, balsamic glaze, arugula, or fig jam. Keep additions minimal so burrata and prosciutto remain the stars. Add wet ingredients sparingly to prevent soggy bread.