Save The skillet was still warm from breakfast when I decided to make lunch something memorable. I had a ball of burrata sitting in the fridge, one of those impulse buys that demands to be used immediately, and a few slices of prosciutto left over from a charcuterie board. The idea hit me all at once: what if I crisped the prosciutto first, then tucked it inside a grilled cheese with that creamy burrata? Twenty minutes later, I was biting into something that tasted like a little Italian vacation between two slices of golden bread.
I made this for my sister on a rainy Saturday afternoon when we were both too lazy to go out. She took one bite, closed her eyes, and said it tasted like something you'd pay fifteen dollars for at a cafe. We ate them standing at the counter, cheese dripping onto our plates, talking about nothing important. It became our go-to lazy day lunch after that, the kind of recipe that turns an ordinary afternoon into something worth remembering.
Ingredients
- Sourdough or rustic country bread: The sturdy texture holds up to the creamy burrata without getting soggy, and the slight tang complements the salty prosciutto beautifully.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust we are after without burning.
- Prosciutto: Crisping it first transforms the texture completely, turning it into something almost bacon like with concentrated flavor.
- Burrata cheese: The creamy center melts into the sandwich while the outer shell adds a slight chew, make sure to drain it well so the bread does not get soggy.
- Fresh basil leaves: Optional but wonderful, they add a bright, peppery note that cuts through the richness.
- Freshly ground black pepper: Just a few grinds wake up all the other flavors without overpowering the delicate burrata.
Instructions
- Prep the bread:
- Lay out your four slices and spread softened butter evenly on one side of each. This is what gives you that golden, crispy exterior, so do not skimp.
- Heat the skillet:
- Set a large nonstick skillet or griddle over medium heat and let it warm up for a minute or two. You want even, gentle heat so the bread toasts without burning.
- Crisp the prosciutto:
- Place the prosciutto slices in the dry skillet and cook for one to two minutes per side until they are crisp and slightly curled. Transfer them to a paper towel lined plate to drain.
- Wipe the skillet:
- Use a paper towel to remove any excess fat left behind from the prosciutto. This keeps your sandwich from getting greasy.
- Assemble the sandwiches:
- Place two bread slices buttered side down on a clean surface, then tear the burrata and distribute it evenly over the bread. Top with the crispy prosciutto, a few basil leaves if using, and a few grinds of black pepper, then cover with the remaining bread slices buttered side up.
- Grill to perfection:
- Place the sandwiches in the skillet and cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is warm and starting to ooze. Remove from the pan, slice in half, and serve immediately while everything is still melty.
Save The first time I served this to friends, I worried it was too simple, just bread and cheese after all. But watching them go quiet mid-conversation, completely absorbed in their sandwiches, I realized sometimes the best food does not need to be complicated. One friend asked for the recipe three times before she left, and I still get texts from her with photos whenever she makes it.
Making It Your Own
If you want to skip the prosciutto for a vegetarian version, roasted red peppers or sun dried tomatoes work beautifully and add a similar depth of flavor. I have also added a drizzle of honey right before closing the sandwich, which sounds odd but the sweet salty contrast is incredible. Some days I throw in a handful of arugula for a peppery bite, or swap the basil for fresh thyme when I am feeling herby.
Serving Suggestions
This sandwich is rich enough to stand alone, but I love pairing it with a simple green salad dressed in lemon and olive oil to balance the creaminess. A crisp white wine or a light Italian lager cuts through the buttery richness perfectly. If you are making it for a crowd, slice each sandwich into quarters and serve them as an appetizer, they disappear fast.
Storage and Reheating
Honestly, this sandwich is best eaten immediately while the cheese is still gooey and the bread is crisp. If you absolutely must save leftovers, wrap them tightly and refrigerate, but know that reheating in a skillet is your only hope for reclaiming some of that original magic. The burrata will not be as creamy and the prosciutto will soften, but it is still pretty good.
- Store any leftover components separately if you plan to assemble sandwiches later.
- Crisp prosciutto keeps in an airtight container for up to two days.
- Reheat assembled sandwiches in a skillet over low heat, covered, to help the cheese melt again.
Save There is something about tearing into a sandwich that is crispy on the outside and molten on the inside that just feels right. I hope this becomes one of those recipes you turn to when you want something comforting, quick, and just a little bit special.
Common Questions
- → Can I prepare this sandwich ahead of time?
It's best to assemble and cook immediately for optimal texture and melted cheese. However, you can prep ingredients ahead and assemble just before cooking for best results.
- → What bread works best for this sandwich?
Sourdough or rustic country bread are ideal choices as they hold up well to buttering and toasting while providing a sturdy structure for the creamy fillings.
- → How do I prevent the bread from burning while melting the cheese?
Use medium heat and cook for 3-4 minutes per side, pressing gently with a spatula. If bread browns too quickly, reduce heat slightly and cook a bit longer.
- → Is there a vegetarian alternative?
Yes, omit the prosciutto or substitute with roasted red peppers, sun-dried tomatoes, or grilled vegetables for a delicious vegetarian version with the same creamy burrata center.
- → What beverages pair well with this sandwich?
A crisp white wine, light Italian lager, or even an iced tea complements the rich cheese and prosciutto beautifully. Choose something with acidity to balance the richness.
- → Can I add other ingredients to enhance the flavor?
Absolutely. A drizzle of honey or balsamic glaze adds complexity, while fresh arugula, sliced tomatoes, or caramelized onions work wonderfully alongside the burrata and prosciutto.