Save The first time I made this, it was supposed to be a quick Tuesday night dinner, but my husband kept hovering around the kitchen asking if it was ready yet. The smell of crisping prosciutto has a way of making everyone forget about waiting patiently.
I served these at a dinner party once alongside a simple green salad, and my friend actually asked for seconds before she'd even finished her first sandwich. Thats when I knew this wasnt just a regular weeknight meal, it was the kind of comfort food people remember.
Ingredients
- Sourdough or rustic country bread: The sturdy texture holds up beautifully to the melting cheese and gets perfectly golden
- Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread
- Prosciutto: Crisping it in the pan first concentrates its salty, porky flavor and creates irresistible texture
- Burrata: The creamy interior stracciatella melts differently than regular mozzarella, creating pockets of pure luxury
- Fresh basil: Adds bright, peppery notes that cut through all that rich cheese and cured meat
- Freshly ground black pepper: A few grinds wake up all the flavors without competing with the prosciutto
Instructions
- Prepare the bread:
- Spread softened butter generously on one side of each bread slice, going all the way to the edges so every bite gets golden and crisp
- Crisp the prosciutto:
- Cook the slices in a dry skillet over medium heat until they curl and become almost like bacon, about 1 to 2 minutes per side
- Assemble the sandwiches:
- Layer torn burrata, crispy prosciutto, and fresh basil on unbuttered sides, then top with remaining slices butter side up
- Grill to perfection:
- Cook 3 to 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and the burrata is warm and melty
Save My daughter now requests these for her birthday dinner every year, which says everything about how special something so simple can taste.
Choosing the Right Bread
After testing with various breads, I've found that day old sourdough works best because it toasts up sturdy without becoming tough. Fresh bakery bread can sometimes get too soft inside before the exterior finishes crisping, so slightly sturdier slices give you that ideal crunch to creamy ratio.
Temperature Matters
Medium low heat is your friend here, giving the burrata enough time to warm through without burning the bread. I've learned that rushing over high heat leaves you with charred exterior and cold centers, so patience pays off with perfectly melted, evenly heated sandwiches.
Serving Suggestions
A simple arugula salad dressed with lemon and olive oil balances the richness beautifully. I also love setting out small bowls of balsamic glaze or honey for drizzling, letting everyone customize their final bite.
- Cut sandwiches on a slight diagonal for easier eating
- Let them rest for about a minute before slicing so the cheese sets slightly
- Serve while still warm enough to stretch when you pull it apart
Save There's something deeply satisfying about taking that first bite, hearing the crunch, and tasting all those layers of salty, creamy, herby perfection. Hope this becomes a favorite in your kitchen too.
Recipe FAQs
- → Can I prepare this sandwich ahead of time?
You can assemble the sandwich up to 2 hours ahead, but cook it fresh just before serving. Keeping it uncooked prevents the bread from becoming soggy and ensures the cheese melts perfectly when cooked.
- → What's the best way to prevent the butter from burning?
Keep your heat at medium and ensure the skillet is preheated evenly. Medium heat gives the bread time to toast golden before the exterior can char. Adjust heat if you hear active sizzling or see smoke.
- → How do I know when the burrata is properly melted?
The burrata doesn't need to fully melt—it softens and becomes creamy when warm. You'll see slight pooling inside the sandwich. Cook for 3-4 minutes per side until the cheese feels soft to gentle pressure from your spatula.
- → Can I use different types of cheese instead of burrata?
Yes, mozzarella, fontina, or taleggio work beautifully. Burrata offers a unique creamy interior, but any mild melting cheese with complementary flavor works well with prosciutto.
- → What bread works best for this sandwich?
Sourdough, rustic country bread, or thick-cut white bread are ideal—they have enough structure to hold the fillings without falling apart. Avoid thin sandwich bread as it may tear when pressing in the skillet.
- → Is there a vegetarian version available?
Absolutely. Replace prosciutto with roasted red peppers, sun-dried tomatoes, or caramelized onions for equally delicious results. The burrata remains the star ingredient regardless of your protein choice.