Peach Prosciutto and Burrata Sandwich

This peach prosciutto and burrata sandwich is packed with juicy peaches, creamy burrata, fresh basil, and balsamic glaze on toasted focaccia.

Sweet summer peaches, creamy burrata, salty prosciutto, and peppery arugula come together to create the ultimate peach prosciutto and burrata sandwich. Layered on toasted focaccia with juicy tomatoes, fresh basil, and a generous balsamic glaze drizzle, this sandwich is bursting with fresh seasonal flavor in every bite.

Whether you’re looking for an easy summer lunch, a light dinner, or an impressive sandwich for entertaining, this recipe delivers. It comes together in just minutes with simple, high-quality ingredients that let every flavor shine.

If you’re a fan of seasonal peach recipes or elevated sandwiches, this peach prosciutto and burrata sandwich is one you’ll find yourself making all summer long. Serve it with chips, a fresh salad, or pasta salad for an easy meal that’s as beautiful as it is delicious.

Ingredients

Focaccia: A fresh bakery-style focaccia works best. Its crisp exterior and soft interior hold up well to the creamy burrata and juicy peaches.
Peaches: choose ripe but slightly firm peaches so they slice easily without becoming mushy.
Prosciutto: thinly sliced prosciutto adds the perfect salty contrast to the sweet peaches and creamy burrata.
Burrata: creamy burrata is the star of this sandwich. Tear it into pieces for even distribution.
Tomato: use ripe summer tomatoes for the best flavor. Heirloom, beefsteak or vine-ripened tomatoes are excellent choices.
Arugula: adds a fresh, peppery bite that balances the richness of the cheese.
Basil: fresh basil brings brightness and complements both the peaches and tomatoes.
Balsamic glaze: Adds a sweet, tangy finish that ties all of the flavors together beautifully.
Olive oil, salt and black pepper

Equipment

Baking sheet
Cutting board
Knife

Instructions

1. Slice the focaccia loaf in half horizontally and drizzle both sides with olive oil. Broil on high until lightly golden brown, approximately 3-4 minutes. Note: watch carefully to avoid burning.
2. Top the bottom slice of focaccia with 3-4 slices of prosciutto.
3. Layer the sliced tomatoes and basil next.
4. Tear the burrata into pieces and place on top of the tomatoes and basil. Drizzle with olive oil and season with salt and freshly cracked black pepper.
5. Top burrata with fresh peaches, a generous drizzle of balsamic glaze and top with arugula.
6. Place the top half of the focaccia over the sandwich. Slice into portions and serve immediately.

Tips

• Use ripe, in-season peaches for the sweetest flavor and best texture.
• Lightly toasting the focaccia helps prevent it from becoming soggy from the juicy peaches and tomatoes.
• Season the tomatoes with salt and pepper before layering to enhance their natural flavor.
• Don’t overfill the sandwich, as burrata is very creamy and can slide out when sliced.
• Assemble just before serving for the freshest texture.
• For easier slicing, use a sharp serrated bread knife.

Substitutions

Swap the bread: ciabatta, sourdough, or rustic Italian bread all work well if you don’t have focaccia.
Use fresh mozzarella: fresh mozzarella can be substituted if burrata isn’t available.
Try different greens: baby spinach, mixed greens, or spring mix make great alternatives to arugula.
Add more flavor: spread basil pesto on the bread for an extra layer of flavor.
Make it vegetarian: simply omit the prosciutto for a delicious vegetarian peach burrata sandwich.
Switch the fruit: nectarines, white peaches or fresh figs make excellent seasonal variations.

More Summer Recipes

• Peach, Ricotta and Prosciutto Crostini
• Grilled Vegetable Panini
• Chicken Caprese Panini
• Grilled Peach and Burrata Salad

If you make this Peach, Prosciutto and Burrata Sandwich, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!