Save The first time I made this, I was testing recipes for a dinner party and accidentally crisped too much prosciutto. Rather than waste it, I tucked it into a quick grilled cheese with some leftover burrata, and honestly? It changed how I think about comfort food forever. The salty crunch against that creamy cheese is the kind of pairing that makes you pause mid bite and say wow out loud.
Last summer my sister visited and I made these for a lazy Saturday lunch. We ate them standing at the counter, straight from the pan, and she made me write down the recipe immediately. Some meals just hit different when theyre this simple but feel this special.
Ingredients
- 4 slices sourdough or rustic country bread: Sturdy bread holds up to the fillings without getting soggy
- 2 tablespoons unsalted butter, softened: Room temperature butter spreads evenly and creates that golden crust
- 4 slices prosciutto: Gets irresistibly crispy when pan fried and adds just the right amount of salt
- 1 (4 oz / 115 g) ball burrata cheese, drained: The creamy interior melts beautifully while the mozzarella shell holds structure
- ¼ cup fresh basil leaves (optional): Adds a fresh herbal brightness that cuts through the richness
- Freshly ground black pepper, to taste: Enhances the burrata without competing with the prosciutto
Instructions
- Butter your bread:
- Lay out all four slices and spread one side of each with softened butter, going all the way to the edges for maximum golden crust.
- Crisp the prosciutto:
- Heat a large nonstick skillet over medium heat and add prosciutto slices, cooking about 1 to 2 minutes per side until theyre crispy like bacon.
- Prep your station:
- Transfer crispy prosciutto to paper towels, wipe out the skillet, and place two bread slices butter side down on your work surface.
- Build the sandwiches:
- Tear the burrata by hand and divide it between the two bread slices, then top with prosciutto, basil if using, and a few grinds of pepper.
- Grill to perfection:
- Place sandwiches butter side down in the skillet over medium heat, cook 3 to 4 minutes per side, pressing gently until golden and the cheese is melted.
Save This sandwich has become my go to when I want something that feels indulgent but only takes minutes. Its the kind of food that turns a regular Tuesday into something worth celebrating.
Making It Vegetarian
You can absolutely skip the prosciutto and still have something incredible. Roasted red peppers add sweetness and heft, while sun dried tomatoes bring a punchy umami that keeps every bite interesting.
Flavor Boosters
A drizzle of honey over the burrata before you close the sandwich creates this sweet and salty magic. Or try balsamic glaze for acidity that cuts through the richness. Both are worth the extra 30 seconds.
Perfect Pairings
These sandwiches work beautifully alongside a crisp arugula salad dressed simply with lemon and olive oil. The peppery greens balance the rich cheese perfectly.
- A chilled Pinot Grigio cuts through the butter beautifully
- Light Italian lagers are surprisingly refreshing alongside the salty prosciutto
- Serve with tomato soup if you want full comfort food mode
Save Theres something so satisfying about turning basic ingredients into something this memorable. I hope these become a regular in your kitchen rotation too.
Recipe FAQs
- → Can I make this sandwich ahead of time?
While this sandwich is best served immediately after cooking for optimal texture and warmth, you can assemble the sandwich up to 2 hours in advance and refrigerate it. Cook it fresh when ready to serve for the best melted cheese consistency.
- → What bread works best for this sandwich?
Sourdough or rustic country bread are ideal because they have a sturdy structure that holds up well to buttering and pan-frying without falling apart. You can also use ciabatta, focaccia, or thick-cut white bread. Avoid thin sandwich bread as it may break during cooking.
- → How do I prevent the bread from burning before the cheese melts?
Use medium heat rather than high heat, and avoid pressing too hard with the spatula. If browning too quickly, reduce heat to medium-low. The cheese will continue to soften from residual heat even after removing from the pan.
- → Is there a vegetarian substitute for prosciutto?
Yes, roasted red peppers, sun-dried tomatoes, or crispy tempeh bacon work wonderfully as vegetarian alternatives. For similar texture and flavor, try caramelized onions or crispy mushroom slices that have been pan-fried until golden.
- → What should I pair this sandwich with?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the richness of the burrata beautifully. For non-alcoholic options, try a light Italian lager, sparkling water with lemon, or a fresh arugula salad with lemon vinaigrette.
- → Can I add other ingredients to enhance the flavor?
Absolutely. A drizzle of honey or balsamic glaze adds sweetness and depth. Fresh basil is already optional in the recipe. You can also add thin slices of tomato, arugula, or a spread of pesto for additional flavor dimensions.