Crispy Prosciutto & Burrata Grilled Cheese (Printable Version)

A gourmet twist on classic grilled cheese with crispy prosciutto and luscious burrata melted between buttery bread.

# 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 ounces), drained
05 - 1/4 cup fresh basil leaves, optional
06 - Freshly ground black pepper to taste

# Directions:

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 to 2 minutes per side until crisp. Transfer to a plate lined with paper towels.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices, buttered side down, on a clean surface. Tear burrata and distribute evenly over bread. Top with crispy prosciutto, basil leaves if using, and freshly ground black pepper.
06 - Cover with remaining bread slices, buttered side up.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melted.
08 - Remove from pan, slice in half diagonally, and serve immediately.

# Expert Advice:

01 -
  • The contrast between hot, melty burrata and shatter-crisp prosciutto is the kind of thing that makes you close your eyes while eating
  • It takes twenty minutes max but tastes like something from a restaurant that takes reservations
02 -
  • Burrata releases a lot of liquid as it melts, so keep the heat at medium rather than high to give the bread time to crisp before the cheese makes everything soggy
  • The prosciutto keeps cooking a bit after you remove it from the pan, so pull it when it looks slightly less crispy than you want
03 -
  • Drain your burrata on paper towels for fifteen minutes before using to remove excess whey
  • If the bread is browning too fast before the cheese melts, cover the pan with a lid for the last minute
Return