Summer means picnics and picnics mean sandwiches. Growing up in Southern California, I have such strong memories of beach days and my mom pulling sandwiches out of the cooler. Mostly, she packed ham and cheese but if Mom pulled out one of these chicken burrata sandwiches I might have come out of the ocean much quicker!

Closeup of burrata chicken sandwiches with peach.
This chicken sandwich packs a ton of surprising texture and flavor thanks to peaches and burrata.

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Don’t worry though..this summer chicken sandwich sounds way fancier than it is! You’ll start by slicing up a batch of my always juicy chicken breasts and layering ciabatta rolls with fresh peaches and a drizzle of super simple garlic peach sauce.

Break open a ball of burrata to complete the whole peaches and cream vibe. It’s just as good as my peach panzanella salad recipe but with a whole different flavor profile (hello 🔥)!

Ok—on to some sandwich making!

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Ingredient notes

Ingredients for peach burrata chicken sandwich on white background.
Marry my easy and always juicy skillet cooked chicken breasts along with a super quick thyme peach sauce.

This sandwich is an easy one to shop for. Here’s all you’ll need:

  • Chicken. If you don’t have 21 minutes to cook some chicken breasts, feel free to use rotisserie chicken or any leftover chicken you have.
  • Fresh sliced peaches. Pretty self explanatory. Find summer’s best
  • Peach sauce. Peach preserves ( I use Bonne Maman) are quickly simmered with some garlic and fresh thyme. It doesn’t get easier than that! The fresh thyme in it brings the “fancy” along with a oodles of herby flavor.
  • Burrata. One ball makes about 2 sandwiches.
  • Ciabatta bread. I pick mine up at Trader Joe’s or the grocery store. You can also use the artisan rolls from Costco if you’re feeding a crowd. Be sure to save a few to make this pesto chicken sandwich.

Time to make a burrata chicken sandwich!

batch of cooked chicken breasts in a skillet for sandwiches.
The juiciest chicken breasts
skillet of peach spread with garlic and fresh thyme.
Simmer the thyme peach marmalade.
two halves of toasted ciabatta bread on blue sheet pan.
Olive oil toasted bread.
large toasted ciabatta bread spread with burrata on blue sheet pan with sliced peaches on board.
Spread burrata on bread.
  1. Make a batch of this quick chicken breast recipe. Grab a skillet and in 21 minutes you’ll have a pan of beautifully golden chicken breasts to slice up. Whether you’re using this method or rotisserie chicken, follow this handy guide to slicing chicken.
  2. Simmer the peach preserves with garlic and thyme.
  3. Drizzle olive oil over each half of the bread and toast in a 400° oven until golden.
  4. Break open the burrata ball and spread the cheese over both sides of the toasted bread. Sprinkle over kosher salt.
large ciabatta bread layered with burrata topped with sliced peaches.
First up peaches…
large ciabatta bread layered with peaches and chicken.
followed by chicken
large ciabatta bread layered with peaches, chicken and drizzled with peach spread.
…and then the marmalade.
  1. On one side, layer on sliced fresh peaches over over the cheese followed by the sliced chicken. Drizzle the peaches and chicken with the warmed peach sauce.
  2. Place leaves of bright green butter lettuce over top and cover the sandwich with the burrata only half.
  3. Slice in half and enjoy. Serve with more thyme peach sauce on the side.
Angled stacked burrata chicken sandwiches.

🧺 Make it a picnic!

Pack along these sandwiches, salads and snacks for the best picnic lunch:

Crispy Chicken Cutlet Sandwich with Vodka Sauce

Summer Panzanella Salad

Blueberry Feta Salad

Southwest Seasoned Pretzels (just like Dot’s!)

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

Take me there!
Closeup of burrata chicken sandwiches with peach.
5 from 1 vote

Burrata Chicken Sandwich with Summer Peach Spread

Fresh peaches are layered with the juiciest of chicken breasts and creamy burrata cheese. A generous drizzle of thyme peach sauce makes this the sandwich of summer and perfect light meal for two!

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Print RATE PIN
Prep Time:10 minutes
Cook Time:15 minutes
Chicken cooking time:21 minutes
Total Time:46 minutes
Servings 2

Ingredients
 

Peach spread

  • ½ cup peach preserves, I used Bonne Mamam
  • sprigs of fresh thyme
  • 2 cloves of garlic, peeled

For the sandwich

  • 1 focaccia bread, I bought the Izzio Artisan Bakery Focaccia from Jewel
  • 1 ball of burrata
  • ½ teaspoon kosher salt
  • 2 fresh peaches, washed and sliced thin
  • Fresh spinach leaves or fresh greens

Instructions

Make the chicken using pan seared chicken recipe

  • Between two pieces of parchment wax paper, pound chicken breasts with tool of your choice until even across the top. You want them to be of consistent thickness. They should get quite large.
    Salt and pepper one side of chicken – don’t be shy w/the pepper especially.
    Meanwhile, heat 1 tablespoon of olive oil or a large drizzle in a large skillet over medium high heat (I recommend cast iron or stainless over non-stick)
    Place the chicken breasts, seasoned side down, into pan. Don’t crowd the pan – you want to get a nice sear – not a steam.
    Quickly season the tops of the chicken and cook for one minute.
    Flip to the other side (they should release cleanly if your pan is heated properly).
    Reduce the heat to a low simmer, cover the pan with a tight lid and cook for 10 minutes. DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
    Turn off the heat and cook for an additional 10 minutes. I REPEAT: DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
    1-2 chicken breasts

Make the peach spread

  • In a small saucepan, heat the peach preserves along with the thyme and cloves over medium low heat for about 8 minutes. Turn off the heat and let the sauce cool slightly. Fish out the thyme and cloves.
    ½ cup peach preserves, sprigs of fresh thyme, 2 cloves of garlic

Assemble the sandwich

  • Preheat the oven to 400°. Slice the bread lengthwise to make two halves. Drizzle some olive oil on the bread and place on a sheet pan. Toast the bread until golden brown for about 10 minutes.
    1 focaccia bread
  • Remove the bread and spread the creamy burrata on both halves. Season with kosher salt. On the bottom half, lay the sliced peaches and top with the sliced chicken. Spread the warmed peach preserves over the chicken. Top with some greens and press the top loaf on the preserves. Slice into pieces and serve.
    1 ball of burrata, ½ teaspoon kosher salt, 2 fresh peaches, Fresh spinach leaves or fresh greens

Notes

Storage. Wrap leftover sandwich in parchment paper before refrigerating in a resealable plastic bag or container for up to two days. Because the peaches and lettuce might get a little soft, I recommend eating any leftovers that you have as soon as possible.
The peach preserves will keep for a couple of weeks in a sealed glass jar or container. 
Course: Dinner, Lunch
Cuisine: American, Italian
Author: Lori Murphy
Like this? Leave a commentI love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @josieandnina and #josieandnina!
woman in a red shirt cutting pizza smiling.

About Lori Murphy

Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.

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5 from 1 vote

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