Crispy Prosciutto & Burrata Grilled Cheese (Printable)

Golden buttery grilled cheese loaded with crispy prosciutto, creamy burrata, and fresh basil for a gourmet twist.

# 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 - ¼ cup fresh basil leaves, optional
06 - Freshly ground black pepper, to taste

# How-To Steps:

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 the 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, and serve immediately.

# Expert Advice:

01 -
  • The contrast between salty crisp prosciutto and creamy mild burrata is honestly magical
  • It comes together in under 20 minutes but tastes like something from a fancy Italian café
  • The way the burrata melts creates these incredible creamy pockets throughout the sandwich
02 -
  • Don't skip crisping the prosciutto first, it transforms from merely delicious to absolutely essential texture
  • Burrata releases more liquid than regular mozzarella, so don't overload the sandwich or it'll get messy
  • Low and slow is better than high heat, or you'll burn the bread before the cheese melts through
03 -
  • Let the burrata come to room temperature for 10 minutes before using, it melts more evenly
  • If your pan is small, make one sandwich at a time rather than crowding, you'll get much better browning
  • A drizzle of honey or balsamic glaze inside the sandwich creates this sweet-salty thing that's ridiculous
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