Peach, Prosciutto & Burrata Panini Recipe for Summer Sandwiches

This Peach, Burrata, and Prosciutto Panini is the summer sandwich you didn’t know you needed. Juicy peaches, creamy burrata, and salty prosciutto are pressed between crisp, golden bread for the perfect sweet-and-savory bite. Quick to assemble and full of fresh flavor, it’s ideal for brunch, lunch, or any time you want something a little special.

There’s nothing like ripe summer peaches at their peak. For this panini, choose the ripest, most flavorful peaches you can find. When paired with creamy burrata, salty prosciutto, and fresh basil, these simple ingredients transform an ordinary sandwich into something memorable.

If you haven’t tried burrata before, expect a soft outer shell and a rich, creamy center that oozes when cut—decadent and irresistible. A little messy, yes, but absolutely worth it.

Ingredients

Simple, fresh ingredients are all you need to make this melty, summery sandwich.

• Peaches – Use ripe, in-season peaches for the best flavor.
• Burrata – A soft Italian cheese with a creamy center that spreads easily when cut.
• Prosciutto – Thinly sliced, dry-cured Italian ham. Substitute ham or bacon if desired.
• Basil – Fresh basil leaves add a bright, herbal contrast. Thyme also works if you prefer.
• Balsamic vinegar – Use a thicker balsamic or a balsamic glaze for more concentrated flavor.
• Olive oil – Extra-virgin is recommended for drizzling and warming the peaches.
• Salt and pepper – To taste, and to bring the flavors together.

The full ingredient list appears in the recipe card below.

Instructions

You don’t need a panini press to make this sandwich—use a grill pan or cast-iron skillet with a heavy lid or pan to press the sandwich if needed.

Step 1. Warm the peaches: in a small skillet over medium-low heat, gently warm sliced peaches with a drizzle of olive oil and a splash of balsamic for 2–3 minutes, just until slightly softened. Do not brown.

Step 2. Prepare the bread: brush both sides of each slice with olive oil. Spread burrata onto two slices and gently press to spread. Drizzle with a little olive oil and season with salt and pepper.

Step 3. Assemble: layer the peaches and basil over the burrata, then top with prosciutto. Finish with the remaining slices of bread to form sandwiches.

Step 4. Cook: heat a panini press or grill pan over medium-high. If using a pan, press down with a heavy spatula or weighted pan. Cook the sandwich until the bread is golden and crisp and the filling is warmed through—about 2–4 minutes per side depending on your equipment. Serve immediately.

These are condensed directions; the full step-by-step instructions are in the recipe card below.

Expert tips

Substitutions and variations

• Bacon or ham: swap prosciutto for bacon, ham, or turkey bacon if you prefer or want a budget-friendly option.
• Other fruit: try nectarines, apricots, or a sweet apple instead of peaches.
• Herbs: fresh thyme can replace basil for a different flavor profile.
• Cheese swaps: goat cheese, ricotta, or labneh work as creamy alternatives to burrata.

Serving suggestions

This panini is excellent on its own, but it pairs nicely with a light summer salad, a refreshing soda or iced tea, or oven-roasted tomatoes. For an appetizer, make mini crostini by toasting baguette slices and topping them with the same combination.

Storage

Panini are best eaten fresh, but you can prepare the peaches ahead of time. Store warmed peaches in an airtight container in the refrigerator and rewarm briefly before assembling and grilling the panini.

FAQ

More summer stone-fruit recipes

Stone fruits are versatile and delicious in both sweet and savory dishes. Try other recipes that highlight peaches, plums, and nectarines for more seasonal inspiration.

📖Recipe

Peach, Prosciutto and Burrata Panini

This Peach, Burrata, and Prosciutto Panini is the summer sandwich you didn’t know you needed. Juicy peaches, creamy burrata, and salty prosciutto pressed between crispy, golden bread make a fresh, melty sandwich perfect for warm-weather meals.

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Course Lunch, Main Course

Cuisine American

Servings 2

Calories 547 kcal

Equipment

• Panini maker or grill pan

Ingredients

• 2 ripe peaches, sliced thin
• ¼ cup extra-virgin olive oil, divided, plus more for drizzling
• 1 tablespoon balsamic vinegar
• 4 slices bread (sourdough or multigrain recommended)
• 4 oz burrata cheese (or two 2-ounce burrata balls)
• Kosher salt and pepper to taste
• 2–4 large fresh basil leaves, sliced thin
• 4 slices prosciutto

Instructions

• Heat a panini press or grill pan over medium-high heat.
• Warm the peaches: In a small skillet over medium-low heat, warm the sliced peaches with a drizzle of olive oil and the balsamic for 2–3 minutes, just until softened. Set aside.
• Brush both sides of the bread with olive oil. Spread burrata onto two slices and gently press with a fork to flatten. Drizzle with a bit of olive oil and season with salt and pepper. Layer with peaches (and any pan juices), basil, and prosciutto. Top with the remaining slices of bread to make two sandwiches.
• Place sandwiches on the hot panini press or grill pan. Cook until golden and crispy—about 3–4 minutes per side if using a pan (press down with a spatula). Serve warm. Makes 2 sandwiches.

Notes

• Use sturdy bread that toasts well, like sourdough or multigrain.
• Make sure your peaches are ripe for the best sweetness and texture.
• Burrata can usually be found in the cheese section of most grocery stores.
• Adjust seasoning and drizzle more olive oil or balsamic to taste.

Nutrition*

Serving: 1 panini | Calories: 547 kcal | Carbohydrates: 33.9 g | Protein: 14.9 g | Fat: 43.7 g | Saturated Fat: 12.4 g | Sodium: 571 mg | Fiber: 2.9 g | Sugar: 9 g

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.

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