Say it with me!
Burrata Grilled Cheese.
My life has changed forever. Is yours changed too? Mine is — forever. Truly.
There’s no going back to ordinary grilled cheese once you try burrata.
How have I been living without putting burrata in a grilled cheese sandwich? I honestly don’t know. This sandwich made everything better — dramatic, perhaps, but true.
I suspect I only started eating tomatoes a few years ago because heirlooms are almost too beautiful to ignore. Their color and texture make them irresistible.
It’s a little like when I started drinking coffee because it seemed cool. I wanted to be part of the trend — heirloom tomatoes on Instagram included.
Cady Heron wore army pants and flip-flops, so I wore army pants and flip-flops. You get the idea.
So what makes this sandwich special besides seasoned tomatoes and melty burrata?
We cook it in brown butter — toasty, nutty brown butter on sturdy sourdough. Trust me: it’s a game changer.
This is a simple summer meal that uses few ingredients but delivers huge flavor.
I can hardly handle how good it is, yet I absolutely can.
Heirloom Tomato and Burrata Grilled Cheese
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Ingredients
- 6 tablespoons unsalted butter
- 2 heirloom tomatoes, sliced
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 balls of burrata cheese
- 4 slices sturdy bread, like sourdough
- 2 tablespoons parmesan cheese for sprinkling
- fresh basil leaves
Instructions
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Make the brown butter by melting the butter in a small saucepan over medium heat and whisking immediately. As it bubbles, stir constantly; after 3 to 4 minutes you should see brown bits appear on the bottom. Remove from heat and whisk for 30 seconds more. Pour the butter into a bowl and chill in the fridge or freezer until it firms to a spreadable texture. You can prepare this ahead and leave it at room temperature to soften when ready to use.
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Pat the tomato slices dry with paper towels, especially if they’re very juicy. Drain and pat the burrata as well if it comes packed in liquid.
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Heat a large skillet or griddle over medium-low heat — the sandwiches cook best low and slow. Season the tomato slices with garlic salt and pepper. Tear each ball of burrata into two pieces so you have four portions total. On two slices of bread, layer one piece of burrata, then tomatoes, then the remaining burrata. Spread the outsides of the bread with the room-temperature brown butter.
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Cook the sandwiches until the bread is golden and crisp and the cheese has melted. If the pan needs more fat, add a bit more butter or a drizzle of olive oil. Remove from the skillet, sprinkle with parmesan, slice, and serve immediately topped with fresh basil.
Notes
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I appreciate you so much!
Fighting with summer to never end.