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!
Servings 2
Ingredients
- 1 Tablespoon olive oil
- 1-2 chicken breasts cooked using the foolproof chicken method and sliced. Alternatively, use rotisserie chicken breasts.
- salt and ground pepper
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.
