Peach Prosciutto & Burrata Sandwich

This Peach Prosciutto & Burrata Sandwich is the perfect summer sandwich with grilled in-season peaches, creamy burrata cheese, prosciutto, and drizzled with balsamic glaze.

This Peach Prosciutto & Burrata Sandwich is everything summer should taste like. Grilled peaches, creamy burrata, salty prosciutto, and peppery arugula come together on toasted bread for a sandwich that’s fresh, balanced, and packed with seasonal flavor. A drizzle of balsamic glaze and chili crisp ties everything together with the perfect combination of sweetness, tang, and a touch of heat.

Whether you’re looking for an easy summer lunch or an impressive sandwich for entertaining, this recipe delivers restaurant-quality flavor with minimal effort. The juicy peaches pair beautifully with the rich burrata and delicate prosciutto, while the lemon-dressed arugula keeps every bite bright and refreshing.

If you like this sandwich, you’ll love my Peach Tomato Salad with Burrata and my BBQ Grilled Peaches with Prosciutto & Balsamic.

• Sandwiches

Peach Prosciutto & Burrata Sandwich

This Peach Prosciutto & Burrata Sandwich is the perfect summer sandwich with grilled in-season peaches, creamy burrata cheese, prosciutto, and drizzled with balsamic glaze.

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Ingredients

Serves 2 sandwiches

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For the Arugula:

• ▢ 2 cups arugula
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp lemon juice
• ▢ flaky sea salt
• ▢ pepper

For the Sandwiches:

• ▢ 2 ciabatta rolls, split
• ▢ 2 peaches, halved and pitted
• ▢ 1 tbsp olive oil
• ▢ 8 oz burrata cheese (1 large ball to split between 2 sandwiches)
• ▢ 4 oz thinly sliced prosciutto
• ▢ 2 tbsp balsamic glaze
• ▢ 1 tsp chili crisp

Instructions 

• Grill the peaches: Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the peaches with the olive oil and grill for 2–3 minutes per side, until grill marks appear and the peaches are slightly softened. Let cool for a few minutes, then slice into wedges.
• Dress the arugula: In a medium bowl, toss the arugula with the olive oil, lemon juice, a pinch of kosher salt, and a few cracks of black pepper until lightly coated.
• Toast the ciabatta: Lightly toast the ciabatta rolls until the outside is crisp and the inside is warm.
• Assemble the sandwiches: Tear the burrata and spread it generously over the bottom halves of the toasted ciabatta rolls. Layer with the grilled peach slices, followed by the prosciutto and the dressed arugula. Drizzle with the balsamic glaze and chili crisp, then finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Top with the remaining ciabatta halves.
• Serve immediately while the peaches are still slightly warm and the ciabatta is crisp.

Video

Notes

Notes

• Use peaches that are ripe but still slightly firm so they hold their shape on the grill.
• Let the burrata sit at room temperature for about 20 minutes before assembling the sandwiches for the creamiest texture.
• Adjust the amount of chili crisp to your preferred level of heat.
• These sandwiches are best enjoyed fresh, shortly after assembling.