➤ story by AISHA DAVIS • photos by GRUBBANA STUDIOS
Okay, I’ll admit it. I got a little carried away when peaches went on sale at the grocery store. At first, buying all those peaches felt like a win. Then I realized I somehow bought enough to make dessert every night for a week straight. Yes, there are much worse things to complain about, but at this point I think my family is a bit tired of having peach crumble on the daily.
Related: This No Bake Peach Crumble Is So Easy, It Doesn’t Require the Oven or Stove
Now, of course I could always freeze or dehydrate what’s left of my peaches before they go bad, but instead I decided to get a little more creative and make a sandwich. The inspiration for this sandwich actually came from a salad I made earlier this week with peaches, burrata, basil, and prosciutto. The combination of sweet fruit, creamy cheese, fresh herbs, and salty cured meat was so good that I couldn’t stop thinking about it. It only made sense to turn those same flavors into a sandwich.
3 Mistakes to Avoid When Making a Peach Sandwich
1. Choose sturdy bread
The biggest mistake you can make is using soft sandwich bread. Burrata and peaches both release moisture, so delicate breads like brioche or standard white sandwich bread quickly become soggy.
Related: How to Make Semolina Bread for Deli Sandwiches at Home
Instead, choose something hearty with a crisp crust, such as ciabatta, sourdough, country bread, or focaccia. Toasting the bread until golden adds texture and keeps the sandwich from falling apart.
2. Balance the sweet and salty flavors
Peaches are already naturally sweet, and fig jam adds even more sweetness. That’s why the salty ingredients matter.
A few slices of prosciutto provide the perfect contrast, while flaky sea salt sprinkled over the finished sandwich helps every flavor pop. If you prefer a sweeter sandwich, skip the prosciutto and finish with a light drizzle of honey. If you’re adding prosciutto, you may find the honey unnecessary.
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3. Don’t overfill the sandwich
Burrata is incredibly creamy, but using too much can make the sandwich difficult to eat. One small ball is plenty for a single sandwich and allows the peaches, basil, and fig jam to shine without becoming overly rich.
If burrata isn’t available, fresh ricotta or creamy brie both make delicious substitutes.
Burrata Fig Peach Sandwich Recipe
Ingredients
- 2 slices ciabatta or other thick sliced bread (*see note above about bread!)
- 1 tablespoon butter or olive oil
- 1 tablespoon fig jam
- 1 small burrata ball, about 4 ounces (*see note above about avoiding sogginess!)
- ½ medium ripe peach, thinly sliced
- 2 to 3 thin slices prosciutto (optional)
- 3 to 4 fresh basil leaves, torn
- 1 teaspoon honey (optional)
- Pinch of flaky sea salt
Directions
- Heat a skillet over medium heat. Spread the butter on the bread or brush both slices lightly with olive oil. Toast until both sides are golden brown and crisp, about 2 to 3 minutes per side.
- Spread the fig jam evenly over one slice of the warm toast.
If using, layer the prosciutto over the fig jam. - Tear open the burrata and spoon the creamy center and outer cheese over the prosciutto.
- Arrange the peach slices evenly over the burrata.
- Scatter the torn basil leaves over the peaches.
- Drizzle with honey, if desired, and finish with a pinch of flaky sea salt.
- Top with the second slice of toasted bread, slice in half, and serve immediately while the bread is still crisp.
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