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
Units
Scale
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