This Peach Pesto and Burrata Sandwich is the ultimate 10-minute summer lunch—sweet, jammy peaches sauteed in butter and brown sugar layered with creamy burrata and herby pesto on crusty toasted bread. Simple, elegant, and bursting with seasonal summer flavor.
When peaches are at their peak and basil is thriving in the garden, this sandwich is what you want on your plate. It’s juicy, salty, creamy, and just a little messy—in all the best ways. A Peach Burrata Sandwich is perfect for a light lunch, a picnic, or paired with a glass of chilled wine on the porch.
Although my Floridaprince peach tree is not fruiting yet, I went peach picking in Arizona and had so many peaches than I knew what to do with. This sandwich are so good, they became a hyperfixation during the summer. And if you have more peaches, try this Stone Fruit Galette!
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Why You'll Love this Recipe
- Peak-season garden produce – Juicy, fragrant peaches are perfect with creamy burrata. Not to mention, garden fresh pesto from the abundance of summer basil (or carrot top pesto). Even better with homegrown summer tomatoes.
- Burrata = luxury – Soft, creamy, and indulgent without being heavy.
- Comes together fast – An elegant but easy sandwich ready in 10 minutes, no cooking required (if the pesto is already ready).
Ingredients
- Bread - Use a hearty bread like a baguette or sourdough that can hold it's structure with juicy peaches, tomatoes, and burrata.
- Tomatoes - I love using harden fresh heirloom tomatoes for sandwiches!
- Peach - One peach cut into slices should be enough. This is entirely optional, but I like to cook them with butter and sugar until they're slightly jammy. You can also grill them with a bit of olive oil spray.
- Pesto - My carrot top pesto recipe results in a milder pesto that lets the peaches shine but feel free to use regular store bought or homemade pesto.
- Balsamic Glaze - Enhances the sweet and savory flavors in this sandwich.
- Burrata - Absolutely luscious and creamy! You can also use regular mozzarella slices or goat cheese instead.
- Arugula - A zesty green that adds some crunch to the sandwich. Substitute with spinach or omit entirely.
And it's easy to add more protein! Use grilled chicken or prosciutto.
How to Make a Peach Pesto and Burrata Sandwich
- Step 1: (Optional) Sauté the sliced peaches in butter until browned on one side, add brown sugar then flip to the other side. Cook until lightly browned and jammy.
- Step 2: Toast the bread and layer it with pesto, sliced tomato, and arugula.
Season the sandwich in layers! I like to make sure the tomatoes and burrata especially are seasoned with salt and pepper.
- Step 3: Slice open the burrata and spread it evenly over the arugula. Sprinkle salt and pepper. Layer the peaches. Drizzle with balsamic glaze. Close the sandwich and enjoy.
Serving Suggestions
For more summer vibes to enjoy with a Peach Burrata Sandwich, try these pairings:
- A crisp green salad with lemon vinaigrette
- Chilled rosé, Sauvignon Blanc, or a sparkling herbal lemonade
- Roasted or grilled vegetables like eggplant or zucchini.
- Peach iced tea or cucumber water for a refreshing, non-alcoholic pairing
Expert Tips
- Use ripe but firm peaches – They should be fragrant and juicy but not mushy.
- Choose good bread – A sturdy, chewy loaf works best to support the soft fillings.
- Don't skip the salt – A pinch of flaky salt enhances the flavor of both the peaches and the burrata.
- Add protein – Add grilled chicken or prosciutto for more protein.
Storage
This sandwich is best fresh and assembled right before eating. If prepping in advance:
- Assemble just before serving to avoid sogginess
- Toast and pesto the bread ahead of time
- Slice the peaches and store them separately
More Summer Recipes to try
🌿 Loved this recipe? Join me Under the Citrus Trees for more seasonal garden-to-table inspiration so that you never miss a harvest-fresh recipe!
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Peach Pesto and Burrata Sandwich
Equipment
Ingredients
Method
- Brush the bread lightly with olive oil or butter and toast in a skillet, grill pan, or toaster oven until golden and crisp on the edges.
- (Optional) Melt the butter in a pan on low to medium heat. Once hot, place the sliced peaches and sauté until lightly browned on one side, about 2 minutes. Add the brown sugar and flip the peaches. Cook for another two minutes until jammy.
- Generously spread pesto on one or both slices of bread while still warm.
- Layer on tomatoes, arugula, sliced peaches, and torn burrata. Season with flaky salt and freshly cracked pepper.
- Top with a drizzle of balsamic glaze. Close the sandwich or serve open-faced.
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