These Fancy Tomato Sandwiches are our new summer favorite. We pair them with a Grilled Peach & Burrata Salad that makes for an elegant and flavorful meal that’s perfect for summer.
The tomato sandwiches, layered with fresh, juicy tomatoes and peppery arugula are simple yet sophisticated. The grilled peach and burrata salad adds a delightful contrast with its sweet, smoky peaches and rich, creamy burrata.
This meal is easy to prepare yet super impressive, making it ideal for entertaining or treating yourself to something special. If you have an excess of summer tomatoes, this is definitely the way you should use them!
You might not think you’ll enjoy peaches on a salad, but let me assure you that you’ll 100% change your mind once you’ve tried it. The combo is something special but it’s not necessarily something you would think would work so well. Give it a shot!
Helpful Tips
- Use heirloom tomatoes: Choose heirloom tomatoes for the sandwiches to get the best flavor and a stunning array of colors. Their rich taste and juiciness elevate the sandwich to a gourmet level.
- Grill peaches with care: When grilling peaches, use medium heat and grill them just until they have nice grill marks and are slightly softened. Overcooking can make them mushy, and you want to retain some firmness for the salad.
- Assemble just before serving: Prepare all components in advance but assemble the tomato sandwiches and peach salad just before serving. This keeps the bread from getting soggy and ensures the salad is fresh and vibrant.
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Fancy Tomato Sandwiches with a Grilled Peach & Burrata Salad
Ingredients
For the sandwiches:
- 1/2 cup (114 g) salted butter softened
- 1/4 cup (10 g) fresh chives finely chopped
- 1 baguette
- 8 ounces (227 g) dill Havarti Comté, or Gruyère, sliced
- 4 medium firm-ripe heirloom tomatoes cored and sliced 1/4” thick
- 1/2 teaspoon (3 g) salt
- freshly ground black pepper
- 2 cups (40 g) baby arugula
- 1 cup (56 g) crispy fried onions such as French’s
For the salad:
- 2 peaches ripe but firm
- 1 tablespoon (15 ml) vegetable oil
- Salt & pepper for seasoning
- 1/4 cup (59 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 ml) honey
- 1 lemon juiced and zested
- 1 clove garlic minced
- 2 tablespoons (4 g) fresh basil chopped
- 1 tablespoon (0.4 g) fresh dill chopped
- 5 cups (200 g) mixed greens
- 15 cherry tomatoes halved or quartered if large
- 1 burrata ball
- 1/4 cup (31 g) pistachios chopped and toasted
Instructions
For the sandwiches:
- Stir butter and chives in a medium bowl until well combined.
- Slice baguette open and cut into 4 sandwich-sized pieces. Spread chive butter on cut sides of baguettes.
- Arrange cheese on the bottom of the baguettes. Layer on sliced tomatoes and season with salt and pepper. Top with arugula and crispy onions. Place the tops on the sandwiches.
For the salad:
- Slice the peaches in half and remove the pit. Cut each peach into 8 thick wedges.
- Brush the peaches with olive oil and season with salt and pepper.
- Make sure your grill grates are well cleaned and lightly oil with vegetable oil. Preheat to medium high.
- Place the peaches on the grill. Cook for 2 minutes per side without moving. When done, remove them from the grill and let cool. If you don’t have a grill, cook the peaches on a grill pan on the stovetop.
- In a sealable jar, combine the olive oil, vinegar, honey, lemon juice and zest, garlic, and half of the fresh herbs. Shake until well combined.
- Arrange the mixed greens on a serving platter. Layer on the grilled peaches and tomatoes.
- Cut the burrata into 6 pieces. If it’s especially runny, you can blot it with a paper towel before placing it on the salad. Arrange the pieces around the salad.
- Sprinkle on the pistachios.
- Drizzle the prepared vinaigrette over the salad.
- Garnish with the remaining fresh herbs.
Notes
- Choose heirloom tomatoes for the sandwiches to get the best flavor and a stunning array of colors. Their rich taste and juiciness elevate the sandwich to a gourmet level.
- When grilling peaches, use medium heat and grill them just until they have nice grill marks and are slightly softened. Overcooking can make them mushy, and you want to retain some firmness for the salad.
- Prepare all components in advance but assemble the tomato sandwiches and peach salad just before serving. This keeps the bread from getting soggy and ensures the salad is fresh and vibrant.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
