This burrata peach sandwich is the kind of lunch I make when the peaches at the farmers market are so ripe they’re almost bruising themselves in the bag. A few minutes on a hot grill pan turns their edges jammy and caramelized, and that sweetness against cold, creamy burrata is the whole reason this sandwich exists.
There’s no cooking skill required here beyond knowing when your grill pan is hot enough — the peaches do the work, the burrata does the rest, and torn basil ties it all together. Expect a sandwich that’s messy in the best way, with cheese oozing out the sides and juice running down your wrist. Keep a napkin close.
Ingredients
- 4 slices thick-cut sourdough bread
- 2 ripe but firm peaches, halved and pitted
- 1 tbsp olive oil, for the peaches
- 2 tbsp extra virgin olive oil, for the bread
- 8 oz burrata cheese (2 balls)
- 1 cup fresh basil leaves, loosely packed
- 1 tbsp balsamic glaze
- 1 small garlic clove, halved
- flaky salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Heat a grill pan or outdoor grill to medium-high. Brush the cut sides of the peach halves lightly with the 1 tbsp olive oil.
- Lay the peaches cut side down on the hot grill and cook for 3 to 4 minutes, without moving them, until deep grill marks form and the edges start to caramelize.
- Remove the peaches and let them cool for a few minutes, then slice each half into 4 to 5 wedges.
- Brush both sides of the sourdough slices with the 2 tbsp olive oil and toast on the same grill pan for about 1 minute per side, until golden with light char marks.
- While the toast is still warm, rub one side of each slice with the cut side of the garlic clove.
- Tear the burrata open and divide it between two slices of toast, spreading it gently so the creamy center spills across the bread.
- Layer the grilled peach wedges over the burrata, then scatter basil leaves on top, tearing the larger ones as you go.
- Drizzle with the balsamic glaze and season with flaky salt and a good crack of black pepper.
- Close each sandwich with the remaining toast, garlic side in, press down gently, slice in half on a diagonal, and serve right away.
Tips
- Pick peaches that give slightly to pressure but aren’t soft — overripe ones turn mushy on the grill instead of caramelizing.
- No grill pan? A dry cast iron skillet over medium-high heat gives the same char on both the peaches and the bread.
- Grill the peaches up to a day ahead and keep them covered in the fridge, but assemble the sandwich just before eating so the bread stays crisp.
- Swap the balsamic glaze for a thin drizzle of honey if you want the sandwich a little sweeter and less tangy.
- Burrata is best eaten the day you buy it — once opened, use the whole ball rather than trying to save half for later, since it doesn’t keep well once cut.
Nutrition (per serving, estimated)
- Calories: 480 kcal
- Protein: 18 g
- Carbs: 40 g
- Fat: 30 g
Prep: 15 min · Cook: 10 min · Serves: 2