Pin it The first time I made this was actually by accident. I had leftover prosciutto from a charcuterie board the night before and half a burrata ball that needed using, and suddenly lunch became something entirely unexpected. The way the salty, crisp prosciutto plays against that creamy, milky burrata is the kind of combination that makes you pause mid-bite and just stare at your sandwich for a second. Now it is my go-to when I want something that feels indulgent but comes together in twenty minutes flat.
I made these for my sister last Sunday when she dropped by unexpectedly. She is usually not a sandwich person but she literally went silent after her first bite, just sat there nodding slowly while cheese stretched from her plate. We ended up making two more batches because she kept insisting she needed to test the crispiness level, which I am pretty sure was just an excuse to eat more.
Ingredients
- 4 slices sourdough or rustic country bread: Something with a sturdy crumb that can hold up to all that cheese without getting soggy
- 2 tablespoons unsalted butter, softened: Soft butter spreads more evenly and gives you that gorgeous golden color without burning
- 4 slices prosciutto: The thinner the better here because they need to get properly crispy in the pan
- 1 (4 oz / 115 g) ball burrata cheese, drained: Let it drain in a colander for about 15 minutes so your bread does not turn into a soggy situation
- ¼ cup fresh basil leaves: Totally optional but I love how the bright, peppery flavor cuts through all that richness
- Freshly ground black pepper: A few generous grinds make everything pop, do not skip this
Instructions
- Prep your bread:
- Lay out all four slices and spread one side of each with softened butter, getting right to the edges so every bit gets golden and crisp.
- Crisp the prosciutto:
- Throw your prosciutto into a dry skillet over medium heat and let it sizzle for 1 to 2 minutes per side until it is basically meat candy, then transfer to paper towels.
- Build the sandwiches:
- On two slices (butter side down), tear and spread that gorgeous burrata, layer on the crispy prosciutto, add basil if you are feeling fancy, and hit it with black pepper before topping with the remaining bread slices, butter side up.
- Grill to perfection:
- Cook for 3 to 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and you can see the burrata starting to ooze out the sides.
Pin it This sandwich has become my Saturday afternoon default, especially when it is raining outside and I want something cozy but not heavy. There is something about the combination of warm, crisp bread and that cool, creamy center that just feels like a hug on a plate.
Make It Your Own
Sometimes I will swap the basil for arugula when I want something with a little more bite. The peppery greens work beautifully with the salty prosciutto and add this nice fresh element that keeps the sandwich from feeling too rich. You could also add a thin layer of fig jam on the inside if you want to lean into the sweet and salty thing, which honestly is incredible.
Perfect Sides
A simple green salad with a sharp vinaigrette is all you really need here because the sandwich is so rich on its own. I usually just toss some mixed greens with olive oil, red wine vinegar, and a pinch of salt. The acidity cuts right through all that cheese and prosciutto and makes each bite feel balanced instead of overwhelming.
Timing Is Everything
These sandwiches are definitely eat them right now kind of situation. The longer they sit, the more that burrata soaks into the bread and you lose that perfect contrast between the crisp exterior and the creamy interior. I have learned to have everyone at the table before I even start grilling because the difference between fresh and ten minutes later is honestly night and day.
- Have your plates ready before you start cooking
- Let the sandwiches rest for literally 30 seconds after cooking so the cheese sets slightly
- Cut them diagonally because it looks fancier and lets you see those gorgeous layers
Pin it Hope this finds you making something delicious and maybe sharing it with someone you love.
Recipe FAQs
- → Can I prepare this sandwich ahead of time?
It's best served immediately after cooking for optimal melted cheese and crispy bread texture. However, you can prep ingredients in advance by crisping the prosciutto and having fillings ready to assemble.
- → What bread works best for this sandwich?
Sourdough or rustic country bread provides the ideal texture—sturdy enough to hold the creamy filling while achieving a golden crust. Avoid thin sliced bread as it may fall apart.
- → How do I keep the burrata from leaking out?
Drain the burrata well before using and tear it into manageable pieces rather than using the whole ball. Don't overfill the sandwich, and press gently while cooking to seal the edges.
- → What's a good vegetarian substitute for prosciutto?
Roasted red peppers, sun-dried tomatoes, or crispy tempeh bacon provide similar textural contrast and flavor complexity while keeping the sandwich vegetarian.
- → How can I prevent the butter from burning?
Use medium heat and ensure your skillet is preheated evenly. Medium heat allows the bread to brown gradually while the cheese melts without burning the exterior.
- → What wine pairs well with this sandwich?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the rich burrata and salty prosciutto. Light Italian lagers or wheat beers are also excellent pairings.