Pin The skillet was already hot when I realized I'd forgotten to buy mozzarella. Standing there with burrata in one hand and prosciutto in the other, I thought, why not? That lunch turned into the kind of accident you repeat on purpose. The bread crisped up fast, the prosciutto shattered like glass, and when I cut into it, burrata spilled out warm and creamy, pooling onto the plate. I've made it at least a dozen times since, and it never gets old.
I made this for my sister one rainy Saturday when she was having a rough week. We sat at the kitchen counter with our plates, tearing into the sandwiches while they were still too hot to hold properly. She didn't say much, just kept eating and nodding. When she finally looked up, she said it tasted like something you'd get at a cafe in Rome, which made me laugh because I was still in my pajamas. Sometimes the best meals are the ones you throw together without thinking too hard.
Ingredients
- Sourdough or rustic country bread: The thicker the slice, the better it holds up to all that creamy cheese without falling apart, and the tanginess plays beautifully with the salty prosciutto.
- Unsalted butter, softened: Room temperature butter spreads without tearing the bread, and it gives you that deep golden crust that crackles when you bite into it.
- Prosciutto: Crisping it first transforms the texture completely, turning it into something almost bacon-like but more delicate.
- Burrata cheese: This is where the magic happens, that creamy center oozes out when you press down, making every bite ridiculously rich.
- Fresh basil leaves: Optional, but those few leaves add a bright, peppery note that cuts through all the richness.
- Freshly ground black pepper: Just a few grinds wake up the whole sandwich without overwhelming the delicate flavors.
Instructions
- Butter the bread:
- Lay out all four slices and spread softened butter on one side of each, going all the way to the edges. This is what gives you that even golden color and keeps the bread from sticking to the pan.
- 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 it hot enough to sizzle but not so hot that the bread burns before the cheese melts.
- Crisp the prosciutto:
- Lay the prosciutto slices flat in the dry skillet and let them cook for about a minute or two per side until they curl up and turn crispy. Move them to a plate lined with paper towels to drain.
- Wipe the skillet:
- Use a paper towel to quickly wipe out any leftover fat from the prosciutto. This keeps your sandwich from getting greasy.
- Assemble the sandwiches:
- Place two bread slices buttered side down on your counter, tear the burrata into pieces and spread them over the bread, then layer on the crispy prosciutto, basil if you're using it, and a few grinds of black pepper. Top with the remaining bread slices, buttered side up.
- Grill until golden:
- Set the sandwiches in the skillet and cook for about three to four minutes per side, pressing gently with a spatula to help everything meld together. You're looking for deep golden brown bread and warm, melty cheese inside.
- Slice and serve:
- Take the sandwiches out of the pan, cut them in half while they're still hot, and serve right away. The burrata will be at its creamiest in those first few minutes.
Pin There was one Sunday morning when I made these for brunch with friends, and we ended up sitting outside for hours with a bottle of wine, tearing through sandwich after sandwich. Someone brought fresh peaches, someone else made a salad, but it was these grilled cheeses that disappeared first. We kept going back into the kitchen to make more, and by the end of the afternoon, we'd gone through two loaves of bread. It's the kind of recipe that turns a regular weekend into something you remember for months.
Making It Your Own
If you want to skip the prosciutto, roasted red peppers work beautifully, or try thinly sliced tomatoes with a pinch of salt. I've also made this with a drizzle of honey right before closing the sandwich, and the sweetness against the salty cheese is incredible. Some people like adding a smear of pesto or a few sun-dried tomatoes, and honestly, burrata is forgiving enough that most additions work.
What to Serve Alongside
This sandwich is rich enough that you don't need much more than a simple green salad dressed with lemon and olive oil. I like serving it with something crisp and acidic to balance all that creaminess, like arugula or a handful of pickled vegetables. A glass of chilled white wine or even a light beer makes it feel like a proper meal, and if you're feeding a crowd, a big platter of fruit on the side never hurts.
Storage and Reheating
Honestly, this sandwich is best eaten right away while the bread is still crispy and the cheese is warm. If you do have leftovers, wrap them tightly and store in the fridge, but know that reheating won't quite bring back that original magic. You can reheat in a skillet over low heat to crisp up the bread again, but the burrata will have firmed up and won't be as creamy.
- Store leftovers wrapped in foil in the fridge for up to one day.
- Reheat gently in a skillet over low heat, not the microwave.
- For meal prep, crisp the prosciutto ahead and assemble sandwiches fresh when ready to cook.
Pin This is one of those recipes that makes you look like you know what you're doing in the kitchen, even when you're just winging it. Keep good bread and burrata on hand, and you're always twenty minutes away from something special.
Recipe FAQ
- → Can I make this sandwich ahead of time?
While you can prepare ingredients in advance, it's best to assemble and cook the sandwich fresh for optimal texture. The bread will become soggy if filled too far ahead. You can crisp the prosciutto earlier and store it on paper towels.
- → What bread works best for this sandwich?
Sourdough or rustic country bread are ideal choices as they provide structure and tangy flavor. Avoid thin-sliced bread that may tear. Ciabatta or focaccia are excellent alternatives for a heartier texture.
- → How do I prevent the cheese from leaking out?
Drain the burrata well before using and tear it into manageable pieces rather than leaving it whole. Don't overfill the sandwich, and press gently with a spatula while cooking to help the cheese melt evenly without bursting.
- → Is there a vegetarian option?
Yes, simply omit the prosciutto or substitute with roasted red peppers, sun-dried tomatoes, or marinated artichoke hearts. The burrata and fresh basil provide plenty of rich, flavorful elements on their own.
- → What wine pairs well with this sandwich?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy cheese and salty prosciutto beautifully. A light Italian lager is also an excellent choice for a casual pairing.
- → Can I add honey or balsamic to this sandwich?
Absolutely. A light drizzle of honey or aged balsamic glaze before closing the sandwich adds a subtle sweetness that balances the richness of the burrata and salt of the prosciutto perfectly.