Grilled Peach, Burrata & Pesto Ciabatta Sandwich
Smoky grilled peaches with creamy burrata, basil pesto, arugula, and balsamic glaze on toasted ciabatta. A summer vegetarian lunch in about 25 minutes.
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.
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