Save The first time I made this, it was actually a mistake. I had planned a fancy dinner but got home too exhausted to cook anything elaborate, so I just started grabbing things from the fridge. That happy accident of throwing prosciutto in a hot pan until it turned into salty, crispy bacon-like magic changed my sandwich game forever.
My sister came over unexpectedly that night and we ended up eating these standing up in the kitchen, trading bites and debating whether adding honey was genius or weird. We decided it was genius, and now she requests these every time she visits, even in summer when the kitchen gets unbearable and the butter sputters aggressively in the pan.
Ingredients
- Sourdough or rustic country bread: The sturdy texture holds up to the burrata cream without getting soggy, and those big air pockets catch all the melty bits
- Unsalted butter: Softening it first means you can spread it thinly and evenly, which is the secret to that perfect golden color instead of random burnt patches
- Prosciutto: Cooking it transforms the texture completely from silky to crispy, and the salt intensifies just enough to cut through the rich cheese
- Burrata: The outer layer melts while the creamy interior stays slightly thick, creating this incredible texture that regular mozzarella just cannot achieve
- Fresh basil: Totally optional but that bright, peppery hit cuts through the fat and makes everything taste lighter somehow
Instructions
- Get your bread ready:
- Spread softened butter on one side of each bread slice, making sure to go all the way to the edges so every bite gets that golden crispiness.
- Crisp the prosciutto:
- Drop the slices into a dry skillet over medium heat and listen to them sizzle, flipping after a minute or two until they are curled and crispy like delicate potato chips.
- Build your masterpiece:
- Place two slices butter-side down, tear the burrata into pieces and arrange them evenly, then layer on that crispy prosciutto, basil if you are using it, and a few generous grinds of black pepper.
- Grill to perfection:
- Cook the sandwiches for about four minutes per side, pressing gently with your spatula and watching for that deep golden color that means the bread is crisped and the burrata has turned into warm, creamy heaven.
Save Last winter, during that really bad snowstorm, my neighbor texted that she was snowed in without groceries. I brought over two of these sandwiches wrapped in foil, still hot, and she later told me they saved her sanity. Sometimes food is just food, but sometimes it is exactly what someone needs.
The Honey Question
I was skeptical about drizzling honey on a savory sandwich until a friend insisted I try it. The sweetness works with the salty prosciutto the same way it does on a charcuterie board, creating this sweet-salty thing that makes your brain pause for a second. Balsamic glaze does something similar but adds that acidic brightness that cuts through the fat.
Bread Choices Matter
Sourdough is ideal because the tang balances the rich burrata, but I have made these with ciabatta in a pinch and the results were still excellent. Just avoid sandwich bread, it gets too soft too fast and you end up with a sad, soggy situation. The bread needs to be sturdy enough to hold up to all that creamy cheese.
Make It Your Own
Once you get the basic method down, these sandwiches are incredibly forgiving. I have added arugula for pepperiness, sliced pears for sweetness, and even a thin layer of fig jam that was honestly mind-blowing.
- Try crumbling the crispy prosciutto on top of the burrata instead of in whole slices for more crunch in every bite
- A smear of pesto on the inside of the bread adds herb flavor without needing fresh basil
- Let the sandwiches rest for a minute before cutting so the cheese sets slightly and does not just pour out when you slice
Save Hope these bring you as much joy as they have brought me, especially on those nights when cooking feels like too much but eating well still matters.
Common Questions
- → Can I make this vegetarian?
Absolutely. Simply omit the prosciutto or substitute it with roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for a satisfying vegetarian version that maintains the sandwich's richness.
- → What type of bread works best?
Sourdough or rustic country bread are ideal, as they provide structure and a slightly tangy flavor. Avoid thin sandwich bread, which will become too soft when melted with the burrata.
- → How do I prevent the burrata from leaking out?
Drain the burrata well before using and tear it into smaller pieces rather than placing it whole. Distribute it evenly across the bread so it melts uniformly without pooling in one spot.
- → Can I prepare this ahead of time?
While best served fresh, you can assemble the sandwiches up to 2 hours ahead and store them in the refrigerator. Toast just before serving to ensure the bread is crispy and cheese is melted.
- → What pairs well with this sandwich?
A crisp white wine like Pinot Grigio or a light Italian lager complements the rich, salty flavors beautifully. A fresh arugula salad with lemon vinaigrette makes an excellent side dish.
- → Can I add other ingredients?
Yes. Try adding a drizzle of honey or balsamic glaze for sweetness, caramelized onions for depth, or arugula for a peppery bite. Fresh basil is optional but recommended for authentic Italian flavor.