Peach, Burrata, and Prosciutto Summer Sandwich

Ingredients

• peaches (cut up; quantity not stated)
• butter (a little, for caramelizing the peaches; quantity not stated)
• rosemary and sea salt focaccia bread (quantity not stated)
• oil (for toasting the bread; type and quantity not stated)
• arugula (quantity not stated)
• lemon juice (for tossing with arugula; quantity not stated)
• salt (for arugula, to taste; quantity not stated)
• black pepper (for arugula, to taste; quantity not stated)
• prosciutto (quantity not stated)
• burrata cheese (quantity not stated)
• balsamic glaze (for drizzling; quantity not stated)
• hot honey (for drizzling; quantity not stated)

Steps

1. 1

   Cut up the peaches.

2. 2

   Melt a little butter in a pan over the stove, then add the peaches and cook to caramelize them. The source does not specify a temperature or cooking time.

3. 3

   Cut the rosemary-and-sea-salt focaccia into sandwich pieces.

4. 4

   Add oil to the bread pieces.

5. 5

   Toast the bread in a pan until toasted.

6. 6

   Toss the arugula with lemon juice, salt, and pepper.

7. 7

   Layer the dressed arugula onto the toasted bread, then add the prosciutto.

8. 8

   Add the burrata, then drizzle balsamic glaze over it.

9. 9

   Top with the caramelized peaches and drizzle with hot honey.

10. 10

    Serve the assembled sandwich.

Notes

The source gives no ingredient quantities, serving yield, or detailed cooking times. Bread assembly details are only partly stated; layering the named fillings is described conservatively from the spoken sequence.

Nutrition per serving

• main
• sandwich
• summer
• vegetarian option not applicable
• toasted
• sweet-savory
• poolside