Summer Grilled Peach and Burrata Chicken Sandwich
The perfect summer sandwich is this grilled peach and burrata chicken sandwich with prosciutto, pesto, balsamic glaze and arugula! It is my most viral sandwich recipe and is a massive hit any time I serve it to friends or family! I get SO excited when summer rolls around so I can make this delicious sandwich again! I guarantee you’re going to love it.
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I’ve made some version of a recipe with grilled peaches + prosciutto + arugula for years, whether it’s a salad, a pizza, and now, a sandwich. Every time I make a recipe video with this combination of ingredients, it goes viral for good reason! It’s sweet, salty, savory, and the perfect mix of flavors for a hot summer day.
I posted this recipe to my Instagram back in 2023, literally one day before I met my girlfriend, Meg. We had a whirlwind romance on a trip to Alaska (I’ll save the full story of how we met for another blog post), and she came to visit me in Los Angeles just a week after our Alaskan camping trip ended. I had asked her what she wanted me to cook for her, and she adamantly requested this grilled chicken sandwich with peaches and burrata. How could I refuse? It’s my FAVORITE sandwich EVER, and I was trying to win her over so she would move to LA and be with me forever (spoiler alert: she did just that).
Balsamic Chicken Sandwich with Grilled Peaches, Prosciutto, and Burrata
This sandwich is actually quite simple, and if you work from home or even want a quick and easy dinner after a long day at the office, this is a great sandwich to meal prep. The only cooking involved is the balsamic chicken, and everything else gets assembled pretty quickly whenever you’re ready to eat!
Why you’ll love this recipe
- It’s summer, in a sandwich. Peach season marks the start of summer, so when that warm weather rolls around, you know it’s time to bring this recipe back into rotation.
- It’s the perfect mix of flavors. It’s everything I want in the perfect bite–sweet peaches, creamy burrata, salty prosciutto, tangy balsamic, and peppery arugula.
- It’s a quick and easy lunch or dinner. All you need to do is grill up some chicken and peaches, and the rest comes together so quickly. So, dinner on the table in under 30 minutes? Yes, please!
Grilled Peach and Burrata Chicken Sandwich Ingredients
- Sourdough. A good sandwich starts with some sturdy bread. I love sourdough, but if you don’t, try ciabatta!
- Chicken breast. Boneless and skinless, please!
- Balsamic vinegar. The base of the chicken marinade.
- Lemon juice. For both the chicken marinade and a light dressing for the arugula.
- Olive oil. To use in the marinade and for cooking.
- Garlic powder. Plus salt and pepper, to toss in to the marinade.
- Peaches. Juicy yellow peaches, sliced and grilled.
- Burrata. The perfect mild and creamy cheese for this sandwich.
- Pesto. The perfect spread for this sandwich.
- Prosciutto. A salty bite to add to the sandwich.
- Mayonnaise. You can use this as a spread for the inside of the sandwich, but I like to use it on the outside instead of butter when I toast it.
- Arugula. Because every sandwich needs some greens, and this adds a peppery bite!
- Balsamic glaze. A sweet drizzle of balsamic glaze makes any sandwich better.
How to Make This Grilled Peach and Burrata Chicken Sandwich
Keep scrolling for the full recipe card with exact measurements and steps, but here is an overview (with images!) of the recipe!
- Marinate the chicken. Add the chicken breasts to a large zip-top bag. Use a meat tenderizer to pound the chicken to an even thickness (about 1/2 inch thick for more even cooking). Add balsamic vinegar, lemon juice, olive oil, salt, pepper, and garlic powder to the bag, then massage the marinade into the chicken. You can let this marinate on the counter for 20-30 minutes while the chicken tempers, or leave it in the refrigerator to marinate for up to 8 hours.
- Cook the chicken. Use your preferred cooking method for the chicken. In the summer, take advantage of that grill! Or, my preferred method is to cook in a pan over medium-high heat for 5-7 minutes per side until the chicken reaches an internal temperature of 165ºF. Let the chicken rest on a cutting board for 5-10 minutes before thinly slicing.
- Grill the peaches. Slice a peach in half, remove the pit, then slice each half into 1/4-1/2 inch thick wedges. Lightly brush the peaches with olive oil. Heat a grill pan over medium-high heat and brush with olive oil. Lay the peach slices on the grill pan and grill for 2-3 minutes, then remove from the pan and set aside. Reduce the heat to medium.
- Toast the bread. Spread mayonnaise or softened butter to the outside of each slice of sourdough bread. Toast in the grill pan until golden brown, then remove and place on a cutting board.
- Build the sandwich. Spread pesto to the inside of one (or both) slices of bread. You can spread mayonnaise on the other half if you prefer. Then add grilled peaches, 2-3 slices of prosciutto, and sliced grilled chicken. Add half a ball of burrata to the sandwich and spread out the creamy inside. Season with some flaky salt. Drizzle on some balsamic glaze. Toss the arugula in a squeeze of lemon juice and add it to the sandwich. Close the sandwich up, slice it in half, and enjoy!
Recipe Variations and Substitutions
- Make it vegetarian. If you don’t eat meat, omit the chicken and prosciutto. You can either use burrata or fresh mozzarella. Give the sandwich a little bit more body with the addition of thick sliced heirloom tomato.
- Switch up the cheese. Not a fan of burrata, or can’t find burrata in store? Use fresh mozzarella, goat cheese, or grilled halloumi instead!
Storing and Reheating
I like to prep ingredients ahead of time for easy sandwich assembly when I’m ready to eat. I do not recommend making the sandwich ahead of time (unless you plan to eat it in the next 12 hours) so the pesto or juicy peaches don’t make the sandwich bread too soggy.
Store the cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
To store the grilled peaches, I suggest grilling peach halves instead of slicing them into smaller wedges before grilling. Let them cool completely, then store in the refrigerator in an airtight container. Slice them when you’re ready to eat.
Equipment
Print
Summer Grilled Peach and Chicken Sandwich with Prosciutto & Burrata
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Sandwiches and Wraps
- Cuisine: American
Description
The perfect summer sandwich is here! This sandwich is stacked with balsamic-marinated chicken, grilled peaches, pesto, prosciutto, burrata, and arugula, and finished off with balsamic drizzle. It’s the taste of the season in every bite!
Equipment
Ingredients
For the chicken
- 1–1.5 lb boneless skinless chicken breast
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil, plus more for cooking
- Juice of 1/2 lemon
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
For the sandwich
- 2 peaches, halved, pits removed, sliced into 1/4 inch thick wedges
- 1 tbsp olive oil
- 8 slices of sourdough
- 1/4 cup mayonnaise
- 1/4 cup pesto
- 8 slices prosciutto
- 8oz of burrata
- Flakey sea salt
- Balsamic glaze
- 1oz arugula
- Juice of 1/2 lemon
Instructions
- Marinate the chicken. Place the chicken breasts in a large zip-top bag and seal the bag. Use a meat tenderizer to pound the chicken to an even thickness (about 1/2 inch thick, which will allow it to cook more evenly). Add balsamic vinegar, lemon juice, olive oil, salt, pepper, and garlic powder into the bag, then massage the marinade into the chicken. You can let this marinate on the counter for 20-30 minutes while the chicken tempers, or place the bag in the refrigerator to marinate for up to 8 hours.
- Cook the chicken. Use your preferred cooking method for the chicken. This is a great opportunity to fire up the grill. My preferred method is to cook in a pan over medium-high heat for 5-7 minutes per side until the chicken reaches an internal temperature of 165ºF. Let the chicken rest on a cutting board for 5-10 minutes before thinly slicing.
- Grill the peaches. Slice the peaches in half, remove the pits, then slice each half into 1/4-1/2 inch thick wedges. Lightly brush the peaches with olive oil. Heat a grill pan over medium-high heat and brush with olive oil. Lay the peach slices on the grill pan and cook for 2-3 minutes, then remove from the pan and set aside. Reduce the heat to medium.
- Toast the bread. Spread mayonnaise or softened butter to the outside of each slice of sourdough bread. Toast in the grill pan until golden brown, then remove and place on a cutting board.
- Build the sandwich. Spread pesto to the inside of one (or both) slices of bread. You can spread mayonnaise on the other half if you prefer. Then add grilled peaches, 2-3 slices of prosciutto, and sliced grilled chicken. Add half of a ball of burrata to the sandwich and spread out the creamy inside. Season with some flaky salt. Drizzle some balsamic glaze onto the burrata. Toss the arugula in lemon juice and add it to the sandwich. Close the sandwich up, slice it in half, and enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: 897
- Sugar: 14.1 g
- Sodium: 3557.1 mg
- Fat: 35.6 g
- Carbohydrates: 54.3 g
- Protein: 88.1 g
- Cholesterol: 190 mg
