Summer Grilled Peach and Burrata Chicken Sandwich

Ingredients

• For the chicken
• 1lb boneless skinless chicken breast
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil, plus more for cooking
• Juice of 1/2 lemon
• 1 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic or 1tsp garlic powder
• For the sandwich
• 2 peaches, halved, pits removed, sliced into 1/4 inch thick wedges
• 1 tbsp olive oil
• 4 slices of bread, recommend sourdough or ciabatta
• 1/4 cup mayo
• 8oz of burrata
• Flakey sea salt
• Balsamic glaze
• 1oz arugula
• Juice of 1/2 lemon or, if you have it, I like to use Garlic Expressions vinaigrette
• Optional: 1/4 cup pesto

Method

1. 01

   Marinate the chicken:

2. 02

   In a glass bowl or ziploc bag, mix balsamic vinegar, lemon juice, olive oil, salt, pepper, and garlic. Pound the chicken to an even thickness (about 1/2 inch thick), which will allow it to cook more evenly, and add it to the marinade. Let the chicken marinate on the counter for 20-30 minutes while the chicken tempers, or place in the refrigerator to marinate for up to 8 hours.

3. 03

   Cook the chicken:

4. 04

   Use your preferred cooking method for the chicken. This is a great opportunity to fire up the grill. If pan cooking, cook in a pan over medium-high heat for 5-7 minutes per side until the chicken reaches an internal temperature of 165ºF. Let the chicken rest on a cutting board for 5-10 minutes before thinly slicing.

5. 05

   Grill the peaches:

6. 06

   Slice the peaches in half, remove the pits, then slice each half into 1/4-1/2 inch thick wedges. Lightly brush the peaches with olive oil. Heat a grill pan over medium-high heat and brush with olive oil. Lay the peach slices on the grill pan and cook for 2-3 minutes, then remove from the pan and set aside. Reduce the heat to medium.

7. 07

   Toast the bread:

8. 08

   Spread mayo or softened butter to the outside of each slice of bread. Toast in the grill pan until golden brown, then remove and place on a cutting board.

9. 09

   Build the sandwich:

10. 10

    If using pesto, spread it to the inside of one (or both) slices of bread. You can spread mayo on the other half, if you prefer. Then add grilled peaches and sliced grilled chicken. Add half of a ball of burrata to the sandwich and spread out the creamy inside. Season with some flaky salt. Drizzle some balsamic glaze onto the burrata. Toss the arugula in lemon juice or vinaigrette and add it to the sandwich. Close the sandwich up, slice it in half, and enjoy!