Ingredients
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4 slices artisan bread (sourdough or ciabatta recommended)
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4 slices prosciutto
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1 ball burrata cheese
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½ cup fresh mozzarella, sliced
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1 medium tomato, sliced
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Fresh basil leaves
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2 tablespoons butter, softened
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1 tablespoon olive oil
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Salt and black pepper, to taste
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Optional: balsamic glaze for drizzling
Instructions
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Heat a skillet over medium heat and add olive oil.
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Cook prosciutto slices for 1–2 minutes per side until crispy. Remove and set aside.
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Butter one side of each bread slice.
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On the unbuttered side of two slices, layer mozzarella, burrata (gently torn), tomato slices, crispy prosciutto, and basil. Season lightly with salt and pepper.
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Top with remaining bread slices, buttered side facing out.
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Grill sandwiches in a clean skillet over medium-low heat for 3–4 minutes per side until bread is golden and cheese is melted.
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Remove from heat, slice, and drizzle with balsamic glaze if desired.
Notes
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Keep heat medium-low to allow cheeses to melt without burning the bread.
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Burrata should be added just before grilling for maximum creaminess.
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Swap tomatoes for sun-dried tomatoes for deeper flavor.
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Perfect paired with tomato soup or a simple arugula salad.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Calories: 520