Description
A vibrant and flavorful summer sandwich combining sweet sautéed peaches, creamy burrata, fresh heirloom tomatoes, peppery arugula, and savory pesto, all nestled between crispy toasted sourdough bread and finished with a balsamic glaze drizzle.
Ingredients
Scale
Bread & Spreads
- 2 slices Sourdough Bread (or any favorite crusty bread)
- 2 tablespoons Pesto (homemade or store-bought)
- 1 tablespoon Unsalted Butter or Olive Oil (for brushing and sautéing)
Fruit & Vegetables
- 1 medium Peach (fresh and ripe, sliced)
- 1 medium Heirloom Tomato (sliced; any ripe tomato can be a substitute)
- 1 handful Arugula (or mixed greens)
Dairy
- 1 ball Burrata (or mozzarella for a different flavor, torn)
Extras & Seasoning
- 1 tablespoon Brown Sugar (optional; omit for less sweetness)
- 1 tablespoon Balsamic Glaze (or reduced balsamic vinegar)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Brush and Toast Bread: Lightly brush the sourdough bread slices with olive oil or butter, then toast them until golden and crispy, about 3-4 minutes.
- Sauté Peaches: In a pan over medium heat, melt the butter. Add the sliced peaches and sauté for about 2 minutes. Flip the slices and sprinkle brown sugar over them; cook for another 2 minutes until the peaches become jammy and caramelized.
- Spread Pesto: Spread pesto generously on one or both slices of the warm toasted bread to infuse flavor.
- Layer Ingredients: On one slice of the pesto-covered bread, arrange the sliced heirloom tomatoes, a handful of arugula, the sautéed peaches, and torn burrata cheese evenly.
- Season and Finish: Sprinkle flaky salt and freshly ground pepper over the layered ingredients. Drizzle with balsamic glaze for a sweet tang, then close the sandwich with the remaining slice of bread.
Notes
- For a vegan twist, replace burrata with a plant-based cheese and use olive oil instead of butter.
- Brown sugar is optional; omit for a less sweet, more savory peach flavor.
- Using fresh, ripe peaches and tomatoes maximizes the sandwich’s summer freshness.
- Balsamic glaze adds sweetness and acidity, but reduced balsamic vinegar can be used as a lighter substitute.
