Peach Burrata Chicken Cutlet Sandwich

Dive headfirst into my Peach and Chicken Sandwich which is built with layers of homemade, crispy chicken, juicy peaches and creamy burrata; it is just so incredibly delicious and warm-weather ready.

This Peach and Chicken Sandwich is part of my sandwich series where I show you fun, seasonal ways to use my Crispy Oven Fried Chicken Cutlet in completely different ways depending on the moment. I made this one for a pool party with friends and everyone went nuts for their peach and chicken sandwiches!

It starts with a crispy ground chicken cutlet layered onto toasted ciabatta, then gets absolutely loaded with creamy burrata, juicy summer peaches, fresh basil and lashings of balsamic glaze. It’s sweet, salty, creamy and crunchy all at once, which is exactly what I want from a summer sandwich.

Yellow peaches are everywhere right now, but nectarines or apricots work beautifully, too! And if you can’t find burrata, fresh mozzarella is a great swap; I actually ran out halfway through and used a mix of both, which ended up being perfect. Think of this as a loose, build-it-your-way summer sandwich: part caprese, part crispy chicken, part poolside chaos in the best way.

Why you’ll love this recipe

• Built for backyard sharing: It’s part sandwich, part summer moment and fully built to share with friends!
• Texture for days: The crispy chicken cutlet gives you a crunchy base that holds up to all the creamy toppings. Burrata melts into the warm cutlet and creates the most silky layer.
• Sweet and savory balance: Juicy peaches add sweetness that balances the salty, savory chicken perfectly.
• Bread base is flexible: It works as a sandwich, panini or even an open-faced “grilled cheese style” situation.
• Acts fancy: It’s the kind of recipe that looks impressive but is secretly very simple to assemble.

Ingredients

• Ground chicken cutlet: Crispy, golden and used in large slabs as the hearty base of the sandwich.
• Ciabatta bread: Rustic, chewy and perfect for holding all the layers (or pressing into a panini if you prefer).
• Burrata: Creamy, rich and used on both sides for a melt-in-your-mouth texture. You can also use fresh mozzarella or a combination of both!
• Fresh peaches: Juicy summer fruit that brings sweetness and freshness to every bite.
• Fresh basil: Adds brightness and that classic caprese-style flavor.
• Balsamic glaze: Sweet, tangy and drizzled through every layer for balance.
• Olive oil, salt & pepper: Don’t skimp on the seasoning.

Refer to the recipe card for the full ingredient list

Tips that matter

Tear, don‘t slice: Tear the burrata instead of slicing it so it spreads more evenly and melts into the chicken.

Don’t overload the sandwich too early: You want to build in layers so everything stays structured.

Toast the ciabatta: I like to toast just enough to crisp the edges but keep the inside soft.

Use ripe but still slightly firm peaches: You want them to hold their shape when sliced.

Rest up: Let the chicken cutlet rest before layering so it stays crispy instead of steaming the bread.

Fresh basil: Add basil at the very end so it stays fresh and doesn’t wilt under the heat.

Substitutions and swaps

• Peachy alternative: Nectarines or apricots work beautifully instead of peaches.
• Cheesy options: Fresh mozzarella can fully replace burrata or be mixed in if you’re running low.
• Layer in pesto: For a more herby, savory base layer.
• Elevate: Try prosciutto for a salty, elevated version of this sandwich.
• Other breads: Use a baguette instead of ciabatta for a more portable, party-friendly and shareable sandwich. Sourdough and focaccia are also great.
• Glazes: A drizzle of pomegranate molasses works as a tangy alternative to balsamic glaze.

What to serve this with

• Side of crunch: Crispy chips or kettle fries.
• Make it fresh: A simple rocket or arugula salad with lemon vinaigrette.
• Salady: Grilled corn or a chopped summer salad.
• With a bev: Think cold rosé, sparkling water or iced tea.
• More fruity: Fresh fruit on the side for a full summer spread.

When should I make this

• Pool parties and backyard lunches where people eat standing up and go back for seconds.
• Summer weekends when you want something impressive but low effort.
• Casual entertaining where food doubles as conversation.
• Days when peaches are perfect, and you want to use them in something savory.
• Anytime you want a sandwich that feels like a moment, not just a meal.

Make ahead, storage & reheating

Make head: The chicken cutlet can be cooked ahead of time and reheated before assembling. Slice peaches and prepare basil just before serving for the freshest taste and texture.

Store: This sandwich is best eaten immediately after assembling. Leftover components can be stored separately in the fridge for up to 2–3 days.

Reheat: Reheat the chicken cutlet in the oven or air fryer until crispy before reassembling the sandwich. Avoid reheating the full sandwich once assembled.

Common mistakes and how to avoid them

• The sandwich gets soggy: Assemble right before serving so the bread stays crisp.
• The burrata disappears into the sandwich: Use it in layers (bottom and top) so you still get creamy pockets throughout.
• The peaches are too soft: Use ripe but slightly firm peaches so they hold their shape.
• The bread is too thick to bite through: Press lightly or serve as open-faced or panini-style instead.
• The basil wilts: Add it last.
• Use a sharp serrated knife: I also suggest letting it sit for 1 to 2 minutes before cutting for cleaner slices.

More recipes like this

Buffalo Chicken Wraps

McChicken Sandwiches

Buffalo Chicken Pizza

Crispy Chicken Cutlets with Snap Pea Salad