Introduction

If you love classic grilled cheese but want to elevate it, this Melty Burrata Grilled Cheese Sandwich is just the ticket. Creamy burrata cheese combined with spinach pesto and golden bread makes a simple lunch feel truly special. Ready in just 15 minutes, it’s the perfect quick gourmet treat.

A toasted sandwich cut in half sits on a light wooden board over a white marbled surface. Each sandwich half shows three clear layers: the top and bottom layers are golden-brown toasted bread with a slightly burnt pattern, the middle layer is a bright green, textured pesto spread, and the layer just above the pesto is soft, white, and creamy cheese with a glossy finish hinting at some oil drizzle. One sandwich half is focused in front, with the second blurred in the background, and a white bowl with green leaves is softly blurred further back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp spinach pesto (store-bought for convenience)
1 tbsp butter (preferably unsalted, for a golden crust)
2 slices bread (sourdough or brioche work wonderfully)
2 to 3 oz burrata cheese (fresh for the melty interior)

Instructions

Step 1: 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: Place a slice of bread into the pan. Spread the spinach pesto evenly over the bread. Break up the burrata and distribute the pieces on top of the pesto. Finish by adding the second slice of bread on top.
Step 3: Cook the sandwich until the bottom bread is a dark golden brown, then carefully flip it. Continue cooking until the other side is golden and the burrata cheese is warm and beginning to melt.
Step 4: Remove the sandwich from the pan once golden on both sides and the cheese is melty. Slice and enjoy immediately.

Tips & Variations

Let the burrata come to room temperature for 15-20 minutes before cooking to ensure it melts beautifully.
If burrata isn’t available, fresh mozzarella is a good substitute, though it lacks the creamy center.
Use regular basil pesto, sun-dried tomato pesto, or mashed avocado as alternatives to spinach pesto.
Butter provides the best crust flavor, but olive oil or mayonnaise can also be used for grilling.
Choose good quality bread sliced moderately thick; too thick slices may prevent proper melting.
Cook on medium-low heat and avoid pressing down hard to keep the creamy center intact and prevent burning.

Storage

This sandwich is best eaten fresh while warm and gooey. If you need to store it, wrap tightly in foil or parchment and refrigerate for up to 24 hours—though the texture will change. Reheat wrapped in foil in a 350°F oven for about 10 minutes, or warm gently in a pan over low heat until the cheese softens again.

How to Serve

A toasted sandwich cut in half is shown on a wooden board placed on a white marbled surface. The sandwich has two slices of golden-brown toasted bread with a slightly darkened texture on top. Inside, there are two main layers: a thick layer of bright green pesto spread on the bottom slice, and a thick, soft white cheese layer on top of the pesto. The cheese looks creamy and slightly shiny. In the blurry background, another half sandwich and a white bowl with green leaves are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of burrata?

Yes, fresh mozzarella is the closest substitute. However, burrata’s creamy center creates that special melt and richness that sets this sandwich apart.

What bread works best for this grilled cheese?

Good quality sourdough, brioche, country white, or whole grain breads all work well. Just be sure the slices aren’t too thick, so the cheese melts evenly inside.