Grilled Peach & Burrata Sandwich
Enjoy a Grilled Peach & Burrata Sandwich this Spring!
- 45 minPrep: 15 m / Cook: 30 m
- 1 serves
- skilled
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Ingredients
- 2 slices Speedibake Sourdough Sliced Mixed Grains Café Loaf
- 1 fresh peach, cut in half, stone removed
- 2 sprigs thyme, leaves picked, stem removed
- ½ teaspoon orange juice
- 1 teaspoon honey
- 1 teaspoon olive oil
- ¼ cup fennel, thinly sliced
- ¼ cup watercress
- 1 teaspoon pomegranate seeds
- 1 tablespoon herb mayo
- 75g burrata
- 1 tablespoon salted butter
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This recipe has been provided by the team at Tip Top
Method
- Set sous vide to 73 degrees.
- Seal peach, thyme, orange juice and honey in a vacuum bag and cook for 20mins. After 20mins remove the bag, cut open and drain the juice into a bowl (keep for dressing). Remove the peaches and pat dry to remove excess moisture.
- Heat char grill to high heat, grill peach cheeks for 1-2mins until charred. Set aside to cool.
- In a small bowl whisk together the reserved juice and olive oil until emulsified.
- Spread one slice of bread with herb mayo, then add the peach.
- Tear the burrata and add it to the sandwich, top with fennel, watercress and pomegranate seeds.
- Add the remaining slice of sourdough and spread butter on the outside of the sandwich.
- Heat a non-stick pan to medium high heat. Add the sandwich and grill each side until crispy and golden (approx. 5mins).
- Serve immediately, with some balsamic drizzle, for the tastiest results.
Click here to view this recipe on the Tip Top website.
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