Okay, I know everyone and their dog is putting burrata on everything right now. And I realize this blog needs another burrata recipe like I need another hole in my head. But I just can’t say no to this beautiful, luxurious cheese. It’s so magical and visually impactful – it’s basically a food stylist and recipe developer’s dream. And in the summer? Well, come on, name me a more summer-friendly cheese. And yes, I realize burrata’s most frequent companions are tomatoes and peaches and here I am with all three on a giant sandwich. What can I say? I’m basic and so is this Peach Caprese Party Sub. But being basic doesn’t mean you can’t be delicious.
This recipe could not be simpler. Basically, this sandwich is a loaf of bread slathered in garlic butter and toasted. The garlic bread is then topped with heirloom tomato slices, peach slices, and two balls of burrata. The big ones, not those single-serve wee ones. Everything is drizzled with a balsamic vinegar reduction and secured with toothpicks decked out with pimento-stuffed olives for that irresistible cartoon food effect.
If the name “balsamic vinegar reduction” intimidates you, allow to alay your fears. Reducing balsamic vinegar is as simple as pouring said vinegar into a skillet, bringing it to a boil, before reducing it to a simmer. From there you just let it go until it is thick enough to coat the back of a spoon. You can add sugar if you would like it sweeter with a slightly more syrupy consistency. I didn’t add sugar to mine because I tend to like my balsamic with an acidic bite, which I realize isn’t very “foodie” of me, but I’ve got to live my truth. Even without the sugar, my balsamic reduction had the syrupy consistency I was looking for.
The balsamic reduction only takes about 10-15 minutes but I prefer to get it out of the way first. That way it has plenty of time for it to cool before it meets the burrata. You can also make it several days ahead. It is an incredibly shelf-stable condiment.
Once the balsamic is syrupy and happy, you can move on to the garlic butter. Like the balsamic reduction, the garlic butter is remarkably simple. But you do have to remember to soften a stick of butter prior to getting started. I find this to be the most difficult step in this recipe. To the butter add some garlic and parsley. Mix the butter with a hand mixer or a rubber spatula and some elbow grease and you’re done.
I added salt to my garlic butter because I started with unsalted butter. I prefer to use unsalted butter because it gives me more control over the final flavor of my garlic butter. But if you prefer to use salted butter, omit the salt. Or at least don’t add any until you’ve had a chance to taste it.
From here, slather your garlic butter on a loaf of bread. I used a basic Italian loaf for my Peach Caprese Party Sub but you could use any bread that speaks to you. Maybe not a skinny baguette, though. There are some hefty toppings in this sandwich, you need a variety of bread that can stand up to that. Once the bread is buttered, pop it under the broiler. Alternatively, you could also grill the bread, using a BBQ or a cast-iron griddle. When the bread reaches golden perfection, it’s time to top it. And this is where the timing gets a little tough.
You want your garlic bread warm and your fillings cool. You can see the conundrum here. So from here on out you will have to work quickly. Thankfully, nothing is particularly difficult to pull off. All you have to do is layer your tomato and peach slices onto the bottom of the garlic bread loaf, add some fresh basil, your burrata, and a drizzle of the balsamic reduction. Finally, fasten the top of the garlic loaf using skewers decorated with pimento-stuffed olives. The skewers are key. They will keep the sandwich together when you slice it. And keep each individual serving together when you serve it.
Now, this is a predictably messy sandwich to eat. So perhaps keep this Peach Caprese Party Sub for the closest of friends only. But for my part, I don’t mind a messy sandwich. In fact, I’ve never met a messy sandwich I didn’t like. Plus, life’s too short to worry about a little burrata spillage.
So that’s everything you need to know about this Peach Caprese Party Sub with Burrata. This sandwich is the embodiement of the word epic. And I guarantee jaws will drop when your guests see this beast.
Peach Caprese Party Sub with Burrata
- 1 baking sheet
- 1 skillet
- ½ cup balsamic vinegar
- ½ cup unsalted butter ** softened
- 1 clove garlic minced
- ¼ cup fresh parsley finely chopped
- ½ tsp salt **
- 1 Italian loaf cut in half lengthwise
- 4 peaches cut into thin wedges
- 3-4 heirloom tomatoes sliced
- ¼ cup fresh basil leaves tightly packed
- 2 balls burrata
- 6-8 bamboo skewers
- 6-8 pimento-stuffed olives optional
- Pour the balsamic vinegar into a skillet and bring it to a boil over high heat. Reduce to the barest simmer and cook for 10-15 minutes or until it reaches a syrup like consistency. Transfer it to a heatproof jar and set it aside to cool.½ cup balsamic vinegar
- Place the butter, garlic, parsley, and salt in a bowl. Using a rubber spatula or a hand mixer work the ingredients together until a uniform mixture forms.½ cup unsalted butter **, 1 clove garlic, ¼ cup fresh parsley, ½ tsp salt **
- Spread the garlic butter evenly over the two halves of the Italian loaf. Arrange the halves on a baking sheet cut-side-up and place under the broiler. Broil for 5-7 minutes or until the bread is golden.1 Italian loaf
- Top the bottom half of the loaf with alternating peach and tomato slices and sprinkle them with salt. Top the fruit and veg with the basil leaves and the burrata. Drizzle the reduced balsamic over the burrata.4 peaches, 3-4 heirloom tomatoes, ¼ cup fresh basil leaves, 2 balls burrata
- Secure the top half of the loaf on top of the burrata and secure it using bamboo skewers threaded with pimento-stuffed olives and serve immediately.6-8 bamboo skewers, 6-8 pimento-stuffed olives