Melty Burrata Grilled Cheese Sandwich

Let’s face it – making a regular grilled cheese sandwich can feel a bit boring after a while. We’ve all had those moments when we want something a little more special for lunch, but don’t want to spend hours in the kitchen or deal with complicated ingredients.

That’s where this burrata grilled cheese sandwich comes in. It takes the comfort of your classic grilled cheese and makes it just fancy enough to feel special, while still being quick and easy to put together. Plus, that creamy burrata center adds a restaurant-style touch that’ll make you wonder why you didn’t try this combination sooner.

Which Kind of Burrata Should I Use?

Fresh burrata is the way to go for this grilled cheese, and you’ll find it in the specialty cheese section of most grocery stores, usually packed in water or whey. The outer shell should be firm mozzarella, while the inside should be soft and creamy – this contrast is what makes burrata special. When shopping, look for burrata that feels heavy for its size and check the expiration date since fresh is definitely best here. If you can only find large burrata balls, don’t worry about using the whole thing – you can save the leftovers for another sandwich or salad. Just make sure to let your burrata come to room temperature before using it, as this helps the creamy center spread more easily when melted.

Options for Substitutions

Let’s talk about how you can switch things up with this sandwich if needed:

• Burrata cheese: If you can’t find burrata, fresh mozzarella is your next best option. You could also try buffalo mozzarella, though you might want to drain it well first. Just keep in mind that you’ll lose that creamy center that makes burrata special.
• Spinach pesto: Regular basil pesto works perfectly here. You can also try sun-dried tomato pesto or olive tapenade for a different flavor. If you’re out of pesto altogether, try mashed avocado with some herbs.
• Butter: While butter gives the best flavor, you can use olive oil or mayonnaise for grilling the sandwich. Mayo actually creates a nice golden crust!
• Bread: Any good quality bread works here – sourdough, country white, whole grain, or Italian bread. Just make sure the slices aren’t too thick or the cheese won’t melt properly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a burrata grilled cheese is using cold cheese straight from the fridge, which won’t melt properly before the bread burns – let your burrata sit at room temperature for 15-20 minutes before cooking. A common error is pressing down too hard on the sandwich while cooking, which can cause the creamy burrata center to burst and leak out, so use gentle pressure and flip carefully. To prevent soggy bread, avoid spreading the pesto too thickly and make sure to cook your sandwich over medium-low heat rather than high heat, allowing the cheese to melt slowly while the bread achieves that perfect golden-brown color. For the best texture, butter the outside of your bread slices evenly right before cooking, and resist the urge to peek too often – give each side about 3-4 minutes to develop that crispy crust.

What to Serve With Burrata Grilled Cheese?

This rich and creamy grilled cheese pairs perfectly with a bowl of tomato soup – it’s a classic match that never gets old! If you’re in the mood for something lighter, try serving it with a simple arugula salad dressed with lemon juice and olive oil, which helps cut through the richness of the burrata. You could also go for some quick pickled vegetables or cornichons on the side, as their tangy flavor makes a nice contrast to the creamy cheese sandwich. For a casual lunch spread, I like to serve this sandwich with some crispy potato chips or sweet potato fries for that satisfying crunch factor.

Storage Instructions

Keep Fresh: This sandwich is best enjoyed right after making while the cheese is still warm and gooey. If you need to save it for later, wrap it tightly in foil or parchment paper and pop it in the fridge for up to 24 hours, though keep in mind the texture won’t be quite the same as fresh.

Make Ahead: You can prep the components separately – make your pesto ahead of time and keep it in the fridge for up to 5 days. When you’re ready to eat, just assemble and grill your sandwich fresh for the best taste and texture.

Warm Up: If you’re working with leftover sandwich, wrap it in foil and warm it in a 350°F oven for about 10 minutes, or until the cheese starts to melt again. You can also use a pan on low heat to gently warm both sides until the cheese softens.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 40-45 g
• Carbohydrates: 40-50 g

Ingredients

• 2 slices of bread
• 2 to 3 ounces of burrata cheese
• 3 tablespoons spinach pesto
• 1 tablespoon butter (for frying)

Step 1: Prepare the Pan

Heat a pan over medium heat and add 1 tablespoon of butter once it is warm.

Allow the butter to melt completely and spread it around the pan to ensure even coverage.

Step 2: Assemble the Sandwich

Place a slice of bread into the pan.

Spread the Spinach Pesto in an even layer on top of the bread.

Break up the burrata and place the pieces on top of the pesto.

Finish assembling by adding another slice of bread on top.

Step 3: Cook the Sandwich

Allow the bread to cook until it reaches a dark golden color, then carefully flip the sandwich.

Continue cooking until the other side is golden and the burrata cheese inside is warm and begins to melt.

Step 4: Serve and Enjoy

Once both sides are golden and the cheese is warmed through, remove the sandwich from the pan.

Slice the sandwich for easy handling and enjoy your delicious creation!