Prosciutto + Burrata Sandwich on a Honey Toasted Croissant

This Prosciutto + Burrata Sandwich on a Honey Toasted Croissant is total magic! It’s like a fancy open-faced grilled cheese that is a perfect medley of sweet + salty + buttery flavors. And on a busy weekend, the best news was it came together quick. You start by halving a croissant, rolling it out to turn it into a little croissant flatbread situation, then fry it up with even more butter + a drizzle of honey, and the result is this buttery, toasted, and kinda sweet piece of bread. The croissant is sticky + almost to difficult to handle, but it’s the same vibe as a greasy burger. This “it’s so bad it’s good” vibe. You want to just pick it up + dive in.

 
 

Sweet + salty

This sandwich is loaded up with 3 main ingredients: fig jam, prosciutto, and burrata. Three perfectly paired ingredients that taste great together in every situation, and also very much read like every cheeseboard I put together. A jam, a salty meat, and a fancy cheese - it’s the trifecta for the perfect meat + cheeseboard and it’s the perfect roadmap for a sandwich. The fig jam is fruity + bold + imparts a distinct flavor. Both the fig jam + honey add these sweet, jammy notes, and prosciutto has a stark salty-ness that pairs great.

The only difference - we’re swapping out fancy crackers or a fluffy baguette for a buttery croissant. A rich substitution, but it really only aids in this feeling like a treat.

It needs a veggie

It’s a pretty rich dish through + through. Lots of cheese + butter, and that’s what makes it so freaking good. A leafy green (even just a small handful) goes a long way. I also just love a handful of arugula on anything rich + cheesy. On this sandwich, it makes it feel a bit fresh + offsets some off the richness. It adds a pop of color + a little bit of crunch. Go a step further and add a pinch of crunchy pistachios on top, and you’re set.

 
 

Ooey gooey burrrata

The beauty of burrata is that from the moment you chop into it it gives gooey, melted cheese vibes sans actually melting the cheese. For our sandwiches, we halved one ball + let it encase the entire thing - spreading all over the prosciutto + dripping down onto the croissant

I did steal this little combo from my new favorite food account - Naughty Fork (a must follow for all things indulgent, buttery, + fun). The moment I saw this post - my mouth started watering and I put all the ingredients on my weekly grocery list. I modified to serve it open-faced style + it provided no hinderance for diving in. It was worth every cheesy + buttery calorie. And something I may dive into again when a grilled cheese craving hits. It was that damn good one!

For the sandwiches (makes 2)

  • 1 croissant

  • 1/2 tbsp butter

  • a scant tbsp of honey

  • 2 tbsp fig jam

  • 6 slices of prosciutto

  • 1 ball of burrata

  • a small handful or arugular or micro-greens

  • 2 tbsp pistachios, roughly chopped

  • flakey sea salt + pepper

Start by prepping the croissant - cut it in half + flatten each half with a rolling pin. Set aside.

Place a skillet over medium heat + add in the butter. When the butter is melted, add in the croissants cut side down + let them toast for 3 minutes. Flip, drizzle the honey over the top, and continue to toast on the other side for another 3 minutes. Turn once more to toast the honey drizzled side, and toast for 1 minute. Remove the croissants and set on a plate or cutting board.

Top the cut side of each croissant with a light smear of jam, then a handful of arugula on top of each, 3 prosciutto slices each, and half a ball of burrata. Sprinkle pistachios, salt, + pepper on top of each, and dive in.

Simple + easy to whip up, and so so good.

Lesley ZehnerComment