Burrata and Peach Sandwich

This Burrata and Peach sandwich on fresh sourdough bread is simple and highlights the best of summer flavors.

This sandwich is a perfect no-cook lunch or snack for the hot summer months when you can fathom turning on the stove.

This is a simple recipe that celebrates some of summer’s best flavors.This burrata and peaches sandwich is filling, fresh and delicious.

Why make this sandwich

One of the best parts of this sandwich is the contrast between the sweet peaches and the creamy burrata. The sourdough holds everything together while the balsamic glaze adds acidity and a little tang.

• Ready in just 20 minutes.
• No cook: You don't need to fire the grill or turn on the stove to make this.
• Seasonal ingredients: While peaches are ripe and in season, this is the perfect recipe to showcase their sweetness.

Ingredients

• Peaches: Peaches are at their peak during the summer months. Look for peaches that are softer to the touch, which is a signal of ripeness.
• Burrata: Burrata is an Italian cheese made from cow's milk. The outer casing is firm mozzarella and the inside is a clotted cream known as stracciatella, lending its creamy texture. I buy my burrata cheese at ALDI.
• Sourdough bread: This is my favorite type of loaf to make a sandwich. I make my own sourdough but you can also use a baguette or ciabatta.
• Arugula: I like to prep a quick arugula salad tossed with lemon, olive oil, salt and pepper to add greens to this sandwich. I like the Trader Joe's Wild Arugula because of its mild taste.
• Basil: a few fresh basil leaves are a wonderful addition to this sandwich.
• Balsamic glaze: I add a few drizzles of balsamic glaze, a thick syrup made with balsamic vinegar and sugar. You can easily find it at the store, I like the Trader Joe's peach balsamic glaze when in season (summer).

Preparation method

This sandwich requires very little prep and will be ready in just minutes.

I like to start massaging the arugula with the olive oil, add lemon juice, salt and pepper.

Slice the peaches, I like to leave the skin on but you can peel them if you prefer.

Assemble the sandwich by layering the arugula at the bottom. Add the peach slices and drizzle with the Trader Joe's peach balsamic glaze.

Cut the burrata to reveal the creamy filling and add it on top of the peaches. Make sure to include pieces of the mozzarella casing as well as the creamy stracciatella filling.

I season the burrata with a few dashes of freshly ground pepper and flaky salt or kosher salt. Add a few leaves of fresh basil for extra flavor.

Place the other piece of bread on top and slice the sandwich in half and enjoy.

Recipe variations

• Grilled peaches: I used fresh peaches in this sandwich but I'm also a big fan of grilled peaches when mine are not ripe enough.
• Use another bread: If you don't have sourdough, my next pick would be ciabatta for a soft but sturdy bread.
• Add pesto: If you want to brighten up the flavors in this sandwich, add some basil pesto or even chimichurri for a Latin-twist.

This sandwich is best enjoyed fresh and since there is no cooking involved I don't recommend to make these ahead of time.