Fancy Tomato Sandwiches with a Grilled Peach & Burrata Salad
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.
Servings: 4 Servings
Calories: 901kcal
Ingredients
For the sandwiches:
- 1/2 cup salted butter softened
- 1/4 cup fresh chives finely chopped
- 1 baguette
- 8 ounces dill Havarti Comté, or Gruyère, sliced
- 4 medium firm-ripe heirloom tomatoes cored and sliced 1/4” thick
- 1/2 teaspoon salt
- freshly ground black pepper
- 2 cups baby arugula
- 1 cup crispy fried onions such as French's
For the salad:
- 2 peaches ripe but firm
- 1 tablespoon vegetable oil
- Salt & pepper for seasoning
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 lemon juiced and zested
- 1 clove garlic minced
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh dill chopped
- 5 cups mixed greens
- 15 cherry tomatoes halved or quartered if large
- 1 burrata ball
- 1/4 cup 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.
Video
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
Calories: 901kcal | Carbohydrates: 60g | Protein: 25g | Fat: 64g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1444mg | Potassium: 900mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3754IU | Vitamin C: 65mg | Calcium: 484mg | Iron: 4mg