The week our market had its first stone fruit, I brought home peaches on impulse and stared at the bread bin. Ten minutes later I was outside with a tray: halved peaches, a brush of oil, and the smell of caramel edges hitting the grill. That lunch became this grilled peach burrata sandwich on ciabatta with pesto, arugula, and balsamic: sweet, salty, creamy, and sharp in every bite.
Think of burrata as mozzarella with a soft center; if you only have fresh mozzarella, tear it and you are still in great shape. If you love playful fusion lunches on the blog, this sits nicely beside our tandoori cauliflower quinoa bowl, avocado bhel, or a bowl of veg Hakka noodles when we want noodles instead of bread. Today we are keeping the plate simple: good bread, summer fruit, and no fuss.
Come make one with me.
Why this sandwich works
Grilled peaches give smoke and sweetness without extra sugar. Pesto brings basil and garlic, arugula adds peppery crunch, and a thin stripe of balsamic glaze ties it to the fruit without drowning the ciabatta.
Honest test note from my kitchen: my first build had vinegar on both slices. The bottom turned damp before I finished half. Now I put pesto on one side, a very light drizzle of glaze on the other, and I pat the peach slices on a towel if they look juicy. Problem solved.
Ingredients
Serves 2 (generous halves) or 3 (lighter portions).
For the peaches
- Ripe but firm peaches — 2 medium (freestone if you can; easier to pit)
- Olive oil — 1 tsp, plus a little for brushing
- Flaky salt — a pinch
- Freshly cracked black pepper — a pinch
For the sandwiches
- Ciabatta loaf — 1 small (about 300–350 g), or 2 large rolls, split horizontally
- Basil pesto — 3 to 4 tbsp (homemade or good store-bought)
- Burrata — 1 ball (about 125 g), drained, or 150 g fresh mozzarella, torn
- Baby arugula — 1 big handful, washed and dried well
- Balsamic glaze — 1 to 2 tsp (bottled glaze or thick reduction; not straight vinegar unless you reduce it first)
Optional
- Extra basil leaves for garnish
- A few shavings of Parmesan (omit if you want strictly vegetarian without animal rennet; check your cheese)
How to make a grilled peach burrata sandwich
- Heat the grill or grill pan to medium-high. You want enough heat for marks without scorching sugar in the fruit.
- Halve and pit the peaches. Slice each half into 3 wedges (6 wedges per peach) so they are easier to flip than full halves.
- Brush cut sides lightly with oil. Season with a tiny pinch of salt and pepper.
- Grill cut side down until you see defined marks and the flesh looks jammy at the edges, about 2 to 4 minutes depending on heat. Flip carefully; cook the skin side 1 to 2 minutes just to soften slightly. Transfer to a plate and cool 2 minutes so the cheese does not melt instantly on contact.
- Split the ciabatta and toast the cut sides on the grill or in a toaster until the crust is crisp but the crumb still has chew.
- Assemble: spread pesto on the bottom halves. Add arugula. Tear burrata (or mozzarella) over the greens. Nestle grilled peaches on top. Finish with the lightest drizzle of balsamic glaze on the top half of the bread, then close the sandwich.
- Slice in half on a bias if you are sharing, and serve right away while the bread still crackles.
Tip from my kitchen: If your peaches are very soft, grill shorter and use a fish spatula so they do not collapse. Slightly underripe peaches grill more neatly; you can macerate them 10 minutes with a teaspoon of sugar if you need more sweetness.
Grilled Peach, Burrata & Pesto Ciabatta Sandwich
Ingredients
For the peaches
- 2 medium ripe but firm peaches halved, pitted, each half cut into 3 wedges
- 1 tsp olive oil plus extra for brushing
- Pinch flaky salt
- Pinch black pepper
For the sandwiches
- 1 small ciabatta loaf or 2 large ciabatta rolls 300–350 g; split
- 3–4 tbsp basil pesto
- 1 ball burrata about 125 g; drained, or 150 g fresh mozzarella, torn
- 1 large handful baby arugula washed and dried
- 1–2 tsp balsamic glaze
Instructions
Grill the peaches
- Preheat grill or grill pan to medium-high.
- Brush peach cut sides with oil; season lightly.
- Grill cut side down until marked and edges look jammy, 2–4 minutes. Flip; grill skin side 1–2 minutes. Cool briefly on a plate.
Toast and assemble
- Toast cut sides of ciabatta until crisp.
- Spread pesto on bottom pieces. Top with arugula, burrata or mozzarella, and grilled peaches.
- Drizzle balsamic glaze very lightly on the top bread; close sandwiches.
- Slice and serve immediately.
Notes
- Too much balsamic makes the bottom soggy; use glaze and keep the amount small.
- Swap burrata for torn paneer tossed in olive oil and salt for a different creamy-salty note.
- Gluten-free: use your favorite sturdy GF roll instead of ciabatta.
- Best eaten fresh; components can be prepped 2 hours ahead and assembled at the last minute.
FAQs
Q1. Can I make this on a stovetop grill pan?
Yes. Preheat the pan until a drop of water sizzles, oil the ridges lightly, and do not move the peaches until the first side releases with defined marks.
Q2. Can I make it vegan?
Use vegan pesto and a plant-based mozzarella or soft cashew cheese. You will miss burrata’s center, but grilled peaches with pesto and arugula still carry the sandwich.
Q3. What if I do not have burrata?
Fresh mozzarella torn into strips works. For more fusion energy, pair the same build with another bold lunch from the site, like paneer tikka quinoa bowl, another day.
Q4. How do I stop the bread from going soggy?
Dry the arugula well, use balsamic glaze instead of thin vinegar, and avoid saucing both cut sides of the bread. Eat soon after closing.
Q5. Can I prep ahead for a picnic?
Grill peaches and store in a single layer in the fridge up to 1 day; bring to room temperature before assembling. Pack pesto, glaze, and bread separately; assemble on-site.
Q6. Which peaches work best?
Firm-ripe peaches hold their shape on the grill. Overripe ones taste great but need gentler heat and quicker cooking.
Closing
This sandwich is the kind of lunch that feels special without a long shopping list: fruit, cheese, herbs, and bread you already love. If summer means more stone fruit in your kitchen too, I hope this one lands on your table soon.
If you try this grilled peach burrata sandwich, tell me in the comments: team extra pesto or team extra peach?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
