Save I stumbled on this combination during a Tuesday night fridge raid when burrata was the only cheese left after weekend grocery shopping failed spectacularly. The prosciutto was meant for a charcuterie board that never happened, and suddenly I was face to face with possibly the most accidental brilliant dinner of my life.
My roommate walked in mid-cook and demanded to know what smelled like heaven, then stood watch at the stove until I promised to make her one too. We ate them standing at the kitchen counter, burning our fingers slightly, not even remotely caring about proper dinner etiquette.
Ingredients
- 4 slices sourdough or rustic country bread: The sturdy texture holds up to burrata cream without turning into mush, and those golden bubbles create the most satisfying crunch
- 2 tablespoons unsalted butter, softened: Room temperature spreads evenly without tearing the bread, giving every square inch that golden crust we all secretly want
- 4 slices prosciutto: Cooking it first creates these incredible salty crisp shards that shatter when you bite down, kind of like bacon but more elegant
- 1 ball burrata cheese, drained: The cream center melts into every nook while the mozzarella part stretches beautifully, plus tearing it by hand feels therapeutic
- ¼ cup fresh basil leaves: Optional but that bright pop against all the richness is the kind of thing that makes people ask what your secret ingredient is
- Freshly ground black pepper: Just enough to highlight all the flavors without overwhelming the delicate balance
Instructions
- Prep your canvas:
- Butter one side of each bread slice like your life depends on it, reaching all the way to the edges so every bite gets that golden treatment
- Crisp the prosciutto:
- Drop it into a dry skillet over medium heat and watch as it transforms from floppy to gloriously crispy, about 1-2 minutes per side, then set aside on paper towels
- Build the masterpiece:
- Place two slices butter-side down, tear the burrata and scatter it like you are creating an edible art installation, layer on crispy prosciutto, maybe some basil if you are feeling fancy, add pepper
- Golden perfection awaits:
- Top with remaining bread butter-side up, slide into that same skillet, cook 3-4 minutes per side while pressing gently until the bread turns golden brown and the cheese starts oozing out the sides
Save This became my go-to when friends announce they are dropping by unexpectedly because it looks impressive but requires zero actual skill. Something about tearing burrata makes people think you know secrets about Italian cooking that only grandmothers are supposed to know.
Making It Vegetarian
Roasted red peppers bring that same sweet smoky element while sun-dried tomatoes add chewy intensity that balances perfectly with creamy burrata. Both options honestly make this feel less like you are missing out and more like you discovered a different equally amazing version.
The Honey Trick
My sister suggested drizzling honey inside before closing the sandwich and I was skeptical until that first sweet-salty bite hit my tongue. Now I cannot decide which version I love more, the pure savory original or this sweet-savory transformation that feels entirely gourmet.
Perfect Pairings & Serving Ideas
A crisp white wine cuts through the richness beautifully while an Italian lager keeps things refreshingly simple. The contrast between hot melty sandwich and cold drink is basically why kitchen windows were invented.
- Slice diagonally because triangles taste better, this is just science
- Serve immediately while the cheese has that perfect stretch consistency
- Napkins are not optional, they are mandatory equipment
Save Sometimes the best recipes happen not from careful planning but from standing in front of an open fridge at 7 PM and making something completely ridiculous that somehow works.
Questions & Answers
- → Can I make this ahead and reheat it?
While best served fresh, you can prepare the sandwiches and store them in an airtight container for up to 24 hours. Reheat gently in a skillet over medium heat for 2-3 minutes per side to restore crispness without overdrying the bread.
- → What bread works best for this sandwich?
Sourdough or rustic country bread recommended for their sturdy structure and ability to hold butter without falling apart. Avoid thin sandwich bread. Focaccia or ciabatta are excellent alternatives for variation.
- → How do I prevent the cheese from leaking out?
Drain the burrata thoroughly before use to remove excess liquid. Tear it into smaller pieces and distribute evenly rather than placing one large dollop. Use medium heat to allow gentle melting without aggressive bubbling.
- → Is there a vegetarian substitute for the prosciutto?
Yes, roasted red peppers, sun-dried tomatoes, or crispy pancetta work beautifully. For vegetarian options, crispy fried sage leaves or thinly sliced mushrooms sautéed until golden provide similar textural contrast.
- → Can I add other ingredients to customize this?
Absolutely. A drizzle of honey or balsamic glaze adds sweetness, arugula provides peppery bite, and thin tomato slices add freshness. Experiment with spreads like pesto or fig jam to create your signature version.
- → What temperature should I use for the skillet?
Medium heat is ideal to prevent burning the outside while allowing the cheese time to melt inside. If your skillet heats unevenly, use medium-low. Test with the first sandwich to adjust timing for your specific cookware.