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Peach Pesto and Burrata Sandwich Recipe
Ben Carraoli

Peach Pesto and Burrata Sandwich Recipe

When summer arrives, my kitchen completely changes. After making this Peach Pesto & Burrata Sandwich for the first time, I knew it would be on repeat all season long. It’s the perfect blend of sweet, savory, and creamy that reminds me of a sunny afternoon.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Dinner
Calories: 619
Ingredients Method

Ingredients
  

  • 2 slices sourdough bread - A sturdy bread like sourdough or a baguette is best to hold all the juicy fillings without getting soggy.
  • 1 ripe peach - Choose a peach that is ripe and fragrant but still firm enough to slice easily.
  • 1 tablespoon unsalted butter - This is optional but it adds a wonderful richness when sautéing the peaches.
  • 1 teaspoon brown sugar - Also optional this helps caramelize the peaches, making them jammy and sweet.
  • 1 tablespoon pesto - A fresh homemade pesto is great, but a quality store-bought version works perfectly fine too.
  • 1 heirloom tomato - Sliced heirloom tomatoes add a beautiful color and a deep savory flavor that complements the peaches.
  • ¼ cup arugula - This adds a peppery bite and a bit of fresh crunch to balance the creaminess.
  • 1 ball of burrata - The star of the show! Fresh burrata provides a luscious creamy texture that is simply unmatched.
  • 1 teaspoon balsamic glaze - For a tangy and sweet finishing touch that ties all the flavors together.
  • Salt and pepper to taste - Seasoning at each layer enhances the overall flavor of the sandwich.

Method
 

  1. First, you'll want to get the peaches ready. Sautéing them is an optional step, but it brings out their sweetness. Melt butter in a pan over medium-low heat. Place the peach slices in the pan and cook for about two minutes until they start to brown.
  2. While the peaches cook, toast your bread. You can brush the slices with a little olive oil or butter. Toast them in a skillet, on a grill pan, or in a toaster until they are golden brown and have a nice, crisp edge.
  3. Now, go back to your peaches. Sprinkle the brown sugar over them and flip each slice. Let them cook for another two minutes on the other side. You want them to become soft, jammy, and lightly caramelized.
  4. It's time to build your masterpiece. Spread a generous layer of pesto on one or both slices of the warm, toasted bread. The warmth helps release the pesto's fragrant oils. Then, layer on the sliced tomatoes and fresh arugula.
  5. Gently tear the burrata and spread it over the arugula. Season this layer with a pinch of flaky salt and freshly cracked black pepper. Finally, arrange the warm, sautéed peaches on top of the creamy burrata.
  6. To complete your sandwich, drizzle a little balsamic glaze over the peaches. This adds a final touch of sweetness and tang. You can serve it open-faced to show off the beautiful layers or close it up for a more traditional sandwich experience.