Pin Recipe The idea came to me during a wine-fueled dinner party where someone mentioned burrata and prosciutto never being a bad idea. I thought, why not sandwich that magic between buttery sourdough and call it dinner?
I made these for my sister when she was having a terrible week at work and she actually closed her eyes after the first bite. Sometimes food just fixes things better than words ever could.
Ingredients
- Sourdough or rustic country bread: The sturdy texture holds up to the fillings while developing the perfect golden crunch
- Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread
- Prosciutto: Gets briefly crisped in the pan adding a savory bacon-like crunch without overwhelming the delicate cheese
- Fresh burrata: The creamy interior melts beautifully while the milky mozzarella shell keeps some structure
- Fresh basil leaves: Add bright freshness that cuts through the richness and makes everything taste lighter
- Freshly ground black pepper: A few generous grinds bring out the flavors without competing with the salt
Instructions
- Butter your bread:
- Spread softened butter on one side of each bread slice reaching all the way to the edges for even golden browning
- Crisp the prosciutto:
- Cook the prosciutto in a dry skillet over medium heat until it curls and crisps then drain on paper towels
- Build your masterpiece:
- Layer torn burrata crispy prosciutto basil and pepper on unbuttered sides then top with remaining slices buttered side up
- Grill to perfection:
- Cook sandwiches for 3-4 minutes per side pressing gently until golden and the burrata is warmed through and melty
Pin Recipe This became my go-to comfort food after a long day at the restaurant when cooking felt like the last thing I wanted to do but I still needed something that felt special and worth savoring.
Choosing Your Bread
Sourdough gives you that perfect tang and structural integrity while ciabatta offers an airier crumb. Whatever you choose make sure it is sturdy enough to hold all that melty goodness without falling apart.
Getting the Perfect Melt
Low and steady heat wins the race here. Rushing with high heat burns the bread before the burrata has a chance to warm through and get all dreamy inside.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully or go full Italian with a bowl of tomato soup.
- Drizzle aged balsamic over the sandwich right before serving
- A crisp pinot grigio or light beer complements the salty richness
- Cut on the diagonal for that classic diner look everyone loves
Pin Recipe There is something deeply satisfying about turning simple ingredients into something that feels absolutely indulgent. This sandwich is proof that comfort food can be elegant too.
Recipe FAQs
- → Can I make this without prosciutto?
Absolutely! Substitute prosciutto with roasted red peppers, sun-dried tomatoes, or caramelized onions for a delicious vegetarian version that maintains the same luxurious feel.
- → What bread works best?
Sourdough or rustic country bread are ideal for their sturdy texture and ability to hold creamy fillings. Avoid thin white bread, which may tear or become soggy.
- → How do I prevent the cheese from leaking out?
Drain the burrata ball well before using and distribute the cheese evenly. Don't overfill, and press gently while cooking to help the bread seal around the filling.
- → Can I prepare this ahead of time?
Assemble the sandwiches up to 2 hours before cooking and wrap in plastic wrap. Cook fresh when ready for the best texture and melting cheese.
- → What wine pairs well with this sandwich?
A crisp white wine like Pinot Grigio or a light Italian lager complements the richness of burrata and prosciutto beautifully while cutting through the buttery bread.
- → How do I know when the sandwich is done?
Cook until the bread turns golden brown on both sides, approximately 3-4 minutes per side. The burrata should be warm and soft but still hold its shape slightly.